Yields Makes enough for a 10- to 24-pound turkey, oven roasted or barbecued
Notes: Up to 3 days ahead, mix glaze cover, and chill.

How to Make It

Step 1
1

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

Step 2
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
3

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

Step 4
4

Nutritional analysis per tablespoon.

Ingredients

 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

Directions

Step 1
1

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

Step 2
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
3

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

Step 4
4

Nutritional analysis per tablespoon.

Chili-Orange Glaze