Yield
Makes enough for a 10- to 24-pound turkey, oven roasted or barbecued

How to Make It

Step 1

In a small bowl, combine ground chilies, orange juice concentrate, orange peel, and cumin.

Step 2

When turkey has about 20 more minutes to cook (the breast temperature at the bone will be about 150° for birds up to 18 lb., about 155° for birds over 18 lb.), coat generously with the chili-orange glaze.

Step 3

Continue to cook until the meat thermometer registers 160°. If glaze starts to get quite dark, drape dark areas with foil.

Step 4

Nutritional analysis per tablespoon.

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