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    Chili-Orange Glaze for Oven-Roasted Turk

    Source of Recipe

    "Safeway Select" (November 2000)

    List of Ingredients

    Chili-Orange Glaze for Oven-Roasted Turkey

    Recipe By :Sunset Publishing
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 tablespoons ground dried New Mexico or California
    chilies (or 3 tbsp chili powder)
    12 ounces frozen orange juice concentrate (1 large
    container) -- thawed
    2 tablespoons grated orange peel
    1 teaspoon ground cumin


    1. Mix ground chilies (or chili powder), orange juice concentrate, orange
    peel, and cumin.

    2. The last 20 minutes the turkey cooks (at bone, the temperature in the breast will be about 150 for birds up to 18 lb., 115 for birds over 18 lb), spread glaze generously over turkey.

    3. Continue to cook until a thermometer inserted into the thickest part of the turkey breast to the bone registers 160; if glaze start to get very dark, drape dark areas with foil.

    Makes: Enough to glaze a 12 to 24-pound turkey.

    Per Thanksgiving-size serving of turkey with glaze: 352 cal; 38% (129 cal)
    from fat; 44 g pro; 14 g fat (4.1 g sat); 8.9 g carbo (0.6 g fiber); 124
    sod; 127 mg chol.

    "Safeway Select, November 2000"

    NOTES : If making the glaze ahead, cover after Step 1 and chill up to 3




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