MEXICAN TURKEY
Soak fifteen chiles anchos or the broad dried peppers, without roasting, in a pint of water; then grind with two onions and the boiled giblets of the fowl; fry all in oil, adding a large pinch of oregano (wild marjoram), salt and a little vinegar. Stuff the turkey with whole onions and boil until about half cooked. Remove, wipe dry and put in a pan to roast. Add the liquor in which it was boiled to chile sauce and pour half of it over the turkey. After it has roasted for half an hour, turn, and pour over it the remaining sauce and cook until tender, basting often with the sauce in the pan.