Chili-Orange Glaze
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.
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