| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A delicious blend of citrus flavor with the kick of chili powder, injected into an oven roasted turkey.

Orange Chili Roasted Turkey

16 pound Honeysuckle White® Frozen Whole Turkey, (fresh, frozen or thawed)

2 1/2 cups orange juice, pulp free (pulp clogs the injector)
1/2 cup butter
1/2 cup broth
3 teaspoons chili powder
3 teaspoons garlic salt

Salt to taste
Coarsely ground black pepper

1. Remove giblets and neck from turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels inside and out.
2. Preheat oven to 325° F.
3. In saucepan, reduce orange juice down to 1 cup.
4. Melt butter in broth with chili powder and garlic salt. Mix in reduced orange juice. Cool slightly.
5. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2-inches deep) roasting pan. Use an injector to inject the mixture into the turkey, especially in the meaty parts of the breast and thighs.
6. Sprinkle inside and out with salt and pepper.
7. 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.

Makes 32 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

||| Save this Recipe on Delicious |||