3 tablespoons ground dried New Mexico or California chiles (or 3 tablespoons chili powder)
1 (12 ounce) can frozen orange juice concentrate, thawed
2 tablespoons grated orange peel
1 teaspoon ground cumin
Mix ground chiles (or chili powder), orange juice concentrate, orange peel,
The last 20 minutes the turkey cooks (at bone, the temperature in the breast
will be about 150 degrees F for birds up to 18 pounds, 115 degrees F for birds
over 18 pounds), spread glaze generously over turkey.
Continue to cook until a thermometer inserted into the thickest part of
the turkey breast to the bone registers 160 degrees F; if glaze starts to get
very dark, drape dark areas with foil.