Preheat oven to 325F (160C).

Place guajillo chiles in a small bowl and cover with hot water. Let stand for 20 minutes, or until softened.

Drain the chiles, reserving 1/2 cup of the soaking water.

Blend the chiles and reserved water in a blender until smooth to create a chile sauce.

Heat Italian dressing in a small skillet over medium heat.

Add chopped onion to the skillet and cook, stirring occasionally, for 3 minutes.

Stir the chile sauce and black pepper into the skillet; simmer on medium-low heat for 20 minutes, stirring occasionally.

Allow the mixture to cool.

Remove the neck and giblets from the turkey cavities and discard.

Free the legs from their tucked position, but do not cut the band of skin.

Place the turkey, breast side up, on a rack in a roasting pan.

Use a rubber spatula or your hand to loosen the skin over the breast, starting at the body cavity opening by the legs.

Spread 2 tablespoons of the chili mixture inside the body cavity of the turkey.

Spread 2 tablespoons of the chili mixture onto the meat under the skin of the breast.

Secure the skin at the neck opening with wooden toothpicks.

Rub the remaining chili mixture all over the outside of the turkey.

Place the turkey, breast side up, on a flat rack in a shallow open roasting pan.

Insert a meat thermometer deep into the thickest part of the thigh, next to the body but not touching the bone.

Bake the turkey for 2 1/2 hours, basting occasionally with pan juices.

Cover the breast loosely with foil to prevent overbrowning.

Bake for another 1 hour or until the internal temperature reaches 165 degrees F (74 degrees C).

Let the turkey stand at room temperature for 15 to 20 minutes before carving.