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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

Recipe



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 150º for birds up to 18 lb., 115º 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 160º; 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
mg
sod; 127 mg chol.

Source:
"Safeway Select, November 2000"

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