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Cinco de Mayo: Orange Chili Roasted Turkey

Source of Recipe

Internet


List of Ingredients

1 whole turkey (18 Pounds)
1 C butter
3 tsp. chili powder
2 tsp. garlic powder
2 1/2 C orange juice (fresh is best)
kosher salt
coarsely ground black pepper



Recipe

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



Preheat oven to 325° degrees. Redece orange juice down to 1 cup. Melt butter with chili powder and garlic powder. 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 (see photo at left). Sprinkle inside and out with salt and pepper. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.

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 degrees F in the thigh, or 170 degrees F. in the breast. Cook for about 4 1/4 to 4 3/4 hours.

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