Orange Chili Roasted Turkey

READY IN: 4hrs 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Reduce orange juice down to 1 cup.
  • Melt margarine 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).
  • 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.
  • Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
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