Blend first 4 ingredients in blender until smooth.
Remove and discard neck and giblets from turkey cavities. Free legs from tucked position. (Do not cut band of skin.) Rinse the turkey in cold water and pat dry with paper towels.
Place oranges and bay leaves in chest cavity. Use a rubber spatula or your fingers to loosen skin over breast, starting at body cavity opening by legs. Rub half the chipotle mixture onto meat under skin on breast, legs and thighs. If necessary, use wooden toothpicks to secure skin at opening. Return legs to tucked position and tie securely with string; turn wings back to hold neck skin in place. Rub remaining chipotle mixture evenly onto turkey skin.
Place turkey, breast side up, on flat rack in a roasting pan. Top with bacon weave (see below). Tent turkey with foil.
Bake for 4 hours or until a meat thermometer reaches (165 degrees), uncovering after 3 hours to crisp bacon. Remove turkey from pan; tent with foil. Let stand 15 min. before carving.
Meanwhile, pour pan drippings into medium saucepan. Discard excess fat. Mix cornstarch and water until blended; gradually stir into drippings. Bring to boil, stirring constantly.
Carve turkey and place on a serving platter lined with a salad mix and sliced oranges. Serve with gravy.
How to make a bacon weave: Place 5 bacon slices in single layer on sheet of parchment or waxed paper. Weave 5 of the remaining bacon slices through bacon slices on parchment to resemble lattice pattern. Hold 2 opposite corners of parchment, then quickly invert parchment onto turkey; remove parchment. Cut remaining bacon slices in half and arrange over turkey's legs, thighs and wings.
Cook's Note: A 12 to 14 lb. frozen turkey needs 3 to 3-1/2 days of thawing time in the refrigerator. The cooking time will range between 3 to 3-3/4 hours or until a meat thermometer reaches 165 degrees.