Southwestern Turkey with Chilaca Chiles Paste

Toast chiles in a 325 degree F oven just until they become fragrant. Cool. Remove stems and seeds. Pulse in a food processor until well ground.

In a spice grinder, mill chiles, black pepper, cloves and oregano. Transfer to a bowl; add vinegar, salt and oil to make the recado paste.

Coat the turkey with a thin layer of recado paste. Cover and allow the turkey to marinade in the refrigerator for about 10-15 hours.

Fold turkey wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325 degree F oven or cooked on a rotisserie. If roasting in the oven, cook for approximately 3 hours or until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh.

If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counter weight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie. Replenish briquettes with about 15 briquettes every hour as needed to maintain medium heat.

Cook until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh (about 3 hours).

Allow the turkey to rest for about 15 minutes prior to carving. Place on a platter and garnish with chili peppers, orange and avocado slices.