We've used this recipe now for years when cooking turkeys on the BBQ and keep coming back to it. It can't be beat for flavor and presentation. Since you baste it on at the end of cooking, it doesn't transfer too much flavor, but just the right hint of sweetness from the orange combined with smokey heat from the NM chilis. And the deep orange-red color turns your turkey into a work or art.
Notes: Up to 3 days ahead, mix glaze cover, and chill.
Yield: Makes enough for a 10- to 24-pound turkey, oven roasted or barbecued
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Amount per serving
- Calories: 44
- Calories from fat: 4.1%
- Protein: 0.7g
- Fat: 0.2g
- Carbohydrate: 10g
- Fiber: 0.5g
- Sodium: 1.3mg
- 3 tablespoons ground dried New Mexico or California chilies (or 3 tablespoons chili powder)
- 1 can (12 oz.; 1 1/2 cups) frozen orange juice concentrate, thawed
- 2 tablespoons grated orange peel
- 1 teaspoon ground cumin
- 1. In a small bowl, combine ground chilies, orange juice concentrate, orange peel, and cumin.
- 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.
- 3. Continue to cook until the meat thermometer registers 160°. If glaze starts to get quite dark, drape dark areas with foil.
- Nutritional analysis per tablespoon.
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