Method:

Tequila-Marmalade Glazed Turkey 

1. Preheat oven to 170°C. Pat dry turkey and leave out of fridge for 30mins to come to room temperature. 

2. Mix Mexican Chilli Orange Paste with butter,  marmalade and tequila. Place turkey in a roasting tin and rub with  mixture, including under the skin. Place orange and rosemary in cavity.  Roast for 90mins or until cooked. If the top is browning too much, cover  loosely with foil. 

3. Once cooked, cover and leave to rest for 20mins before carving to serve with roast potatoes, vegetables, gravy and stuffing.

Smoky Ancho Gravy 

1. Heat a saucepan to medium heat. Add butter to melt. Add flour, whisking constantly, and cook until golden for 1-1½ min. 

2. Add turkey drippings and whisk. Bring to boil then reduce heat to simmer. 

3. Add Mexican Chilli Orange Paste, smoked paprika and  stock; whisk until well combined. Return to a simmer and cook for  10mins, stirring regularly, or until gravy reaches desired consistency.