Chili-Orange Glaze

1. 1

   In a small bowl, combine ground chilies, orange juice concentrate, orange peel, and cumin.

2. 2

   When turkey has about 20 more minutes to cook (the breast temperature at the bone will be about 150u00b0 for birds up to 18 lb., about 155u00b0 for birds over 18 lb.), coat generously with the chili-orange glaze.

3. 3

   Continue to cook until the meat thermometer registers 160u00b0. If glaze starts to get quite dark, drape dark areas with foil.

4. 4

   Nutritional analysis per tablespoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.