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Orange Chili Roasted Turkey
16 pound Honeysuckle WhiteŽ Frozen Whole Turkey, (fresh,
frozen or thawed)
1/2 cup butter
1/2 cup broth
3 teaspoon chili powder
3 teaspoon garlic salt
2 1/2 cup orange juice, pulp free (pulp clogs the
injector)
Coarsely ground black pepper
Remove giblets and neck from turkey. Rinse turkey with
cold running water and drain well. Blot dry with paper
towels inside and out. Preheat oven to 325° F. In
saucepan, reduce orange juice down to 1 cup. Melt butter
in broth with chili powder and garlic salt. 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. Sprinkle inside and out with
salt and pepper. 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.
Servings: 32
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