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Red Chile and Orange Glazed Turkey
Spice up this year's turkey—frozen or fresh—with a zesty red chile and orange glaze.
👥 12 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Country Living Staff📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●oven
- ●saucepan
- ●baking sheet
- ●bowl
- ●whisk
- ●cutting board
- ●skillet
📝 Preparation Steps
1
Brine turkey for ⏱️ 24 hours: Bring 3 quarts water to a boil in a large pot. Stir in sugar and salt until dissolved. Add vinegar, bay leaves, and peppercorns and remove from heat. Add ice to cool the mixture. Stir in mustard until dissolved.
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2
Remove turkey from brine and pat dry thoroughly with paper towels. Discard brine.
3
Preheat oven to 375°F with the rack in the lowest position. Place turkey in a roasting pan fitted with a rack. Loosen the skin and rub butter underneath and on the outside of the skin, dividing evenly. Season with salt and pepper. Roast for ⏱️ 30 minutes.
4
Reduce oven to 325°F and roast 1 1/⏱️ 2 hours. (Tent breasts with oiled aluminum foil if they become too dark.)
5
Make glaze: Preheat oven to 350°F. Place chiles on a rimmed baking sheet. Roast until slightly dried and toasted, 8 to ⏱️ 10 minutes. Transfer to a bowl and cover with water; cover bowl with plastic wrap. Soak until soft, turning once, 30 to ⏱️ 35 minutes. Reserve 3/4 cup soaking liquid; drain chiles. Blend chiles and reserved liquid, in batches, until smooth, 1 to ⏱️ 2 minutes. Strain into a large saucepan, pressing to release as much liquid as possible. Add cocoa powder, oregano, onion, bay leaf, garlic, lemon juice, and 1/4 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, ⏱️ 20 minutes. Cool completely. Strain through a fine-mesh sieve; discard solids. Meanwhile, cook orange juice in a medium saucepan over medium heat until thick and syrupy, 20 to ⏱️ 30 minutes. Whisk in reserved red chile sauce, 1 tablespoon at a time, until smooth and thick. Remove from heat.
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6
Continue roasting, glazing twice with Red Chile and Orange Glaze, until an instant-read thermometer inserted in thickest part of thigh registers 165°F, 25 to ⏱️ 30 minutes.
Red Chile and Orange Glaze
7
Gently tilt turkey to release juices from cavity into the pan. Transfer turkey to a cutting board; rest at least ⏱️ 30 minutes before carving.
8
Scrape browned bits from bottom of the pan and transfer, along with pan juices, to a large straight-sided skillet; reserve.
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