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Orange Chili Roasted Turkey




Source of Recipe


Chef2Chef Newsletter


List of Ingredients




1 Honeysuckle White Whole Turkey, fresh or frozen and thawed
1/2 c. butter
1/2 c. broth
3 tsp. chili powder
3 tsp. garlic salt
2 1/2 c. orange juice, pulp free (pulp clogs the injector)
Coarsely ground black pepper


Recipe



Remove giblets and neck from turkey. Rinse turkey with cold running water and
drain well. Blot dry with paper towels inside and out.

Preheat oven to 325°F. In saucepan, reduce orange juice down to 1 cup. Melt
butter in broth with chili powder and garlic salt. Mix in reduced orange juice.
Cool slightly.

Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep)
roasting pan. Use an injector to inject the mixture into the turkey, especially
in the meaty parts of the breast and thighs.

Sprinkle inside and out with salt and pepper.

Roast turkey in a pre-heated, 325° F. oven. Loosely cover with aluminum foil to
prevent over browning, remove foil during last hour and a half of cooking time.

Continue to roast until thermometer* registers 180°F. in the thigh, or 170°F. in
the breast.

Remove turkey from the oven and allow it to rest for 15-20 minutes before
carving.

Recipe from Honeysucklewhite.com