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.