Oven-Roasted Glazed Turkey
Sometimes turkey can seem so trite. But that's not the case with this bird of a feather that combines chili with orange juice. It's a zest that makes it best.
At a glance
Enough to glaze a 12 to 24-lb. turkey
16 lb. Turkey
3 tbsp. chili powder
12 oz. can of frozen orange juice concentrate, thawed
2 tbsp. grated orange peel
1 tsp. ground cumin
For the Turkey: Bake at 325 degrees 12 minutes per lb. with no basting or watching, the turkey will be tender throughout and golden brown. For the sauce: Mix chili powder, orange juice concentrate, orange peel, and cumin. The last 20 minutes the turkey cooks (at bone, the temperature in the breast will be about 150 degrees for birds up to 18 lb., 115 degrees for birds over 18 lb.), spread glaze generously over turkey. Continue to cook until a thermometer inserted into the thickest part of the turkey breast to the bone registers 160 degrees; if glaze starts to get very dark, drape dark areas with foil.
QUICK RECIPE SEARCH