Orange Chili Roasted Turkey


Ingredients
16 pound Honeysuckle White® 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

Instructions:
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