1. Place an oven rack in the bottom third of the oven and preheat to 325° F.
2. Remove giblets from both of turkey’s cavities. Place bird on a rack set in a roasting pan. Tie legs together with kitchen string. Pour 1 cup water into bottom of roasting pan. Rub turkey with olive oil, and season with salt and pepper. Cover turkey with foil and roast 2 hours if using a 12-14 pound turkey, or 2 1/2 hours if using a 15-16 pound turkey.
3. Meanwhile, prepare Ancho Sauce. Place chilis in a bowl of hot water and soak 20 to 25 minutes. Drain and add to a blender or food processor with 1/4 cup fresh water and vinegar, garlic, sugar, oregano and salt. Puree until smooth, stopping and scraping down sides as necessary. Add olive oil and continue pureeing until sauce is shiny and smooth. Makes about 1 cup. (May be used immediately or wrapped and refrigerated for up to 4 days.)
4. Remove foil and baste with pan juices. Brush all over with sauce. Continue to roast, basting every 20 minutes with more sauce and pan juices, for another 1 hour to 1 1/2 hours or until the PERFECT ROAST® Thermometer pops up and a meat thermometer inserted into thickest part of thigh registers 180° F. Remove from oven, cover loosely with foil and let stand 20 minutes before carving.

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