Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Notes: Up to 3 days ahead, mix glaze cover, and chill.

This Story Originally Appeared On sunset.com

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

44 calories; calories from fat 4.1%; protein 0.7g; fat 0.2g; carbohydrates 10g; fiber 0.5g; sodium 1.3mg.
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