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 (160°C).
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 (160°C) 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 (approximately 80°C) in the thigh, or 170°F (approximately 75°C) in the breast.

Makes 32 servings.

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