ORANGE CHILI ROASTED TURKEY

Steps:

• 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.