Orange Chili Roasted Turkey Note from Cheri: Turkey gets a Southwestern Treatment in this creative recipe. Use an injector, available at grourmet shops or online through Amazon.com (click to order) to inject the turkey with orange chili butter. The result will be one of the moistest, most flavorful turkeys ever. The amounts given are for about an 18 pound turkey. Make less if your turkey is a lot smaller. To learn more about how to buy, store, thaw and prepare turkey and gravy, along with more great recipes, click here. You can also cook this turkey on the grill. 1 whole turkey 1 C butter 3 tsp. chili powder 2 tsp. garlic powder 2 1/2 C orange juice (fresh is best) kosher salt coarsely ground black pepper 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. Redece orange juice down to 1 cup. Melt butter 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 at left). 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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