6 Pasilla (dried) Chiles
25 Cloves Garlic
1/3 Cup Orange Juice
3 Tablespoons Olive Oil
2 Tablespoons Honey
1 Tablespoon Kosher Salt
1 teaspoon Whole Black Peppercorns
12 Pound Turkey
1 Large Onion, Quartered
1 Orange, Quartered
Toast the chiles in a cast-iron skillet over high heat, turning once, until fragrant (about 2 minutes). Transfer to a bowl and cover with 1 Cup of boiling water. Let chiles soak until soft, about 20 minutes.
Place softened chiles (along with the liquid), garlic, olive oil, honey, salt, and peppercorns in a blender or food processor and puree until smooth.
Heat oven to 500°. Stuff turkey with quartered onion and orange and then rub the outside of the turkey with the chile puree. Roast turkey for 30 minutes then lower the heat to 325° and roast the turkey until a thermometer inserted in the thickest part of the breast reads 165°. Allow the turkey to rest for 15 minutes before carving.