Please feel free to leave your comments and suggestions on the recipes that you try! Check back often to see new submissions or sign up to receive an automatic RSS alert when new recipes are posted.

Current Articles | Categories | Search | Syndication

Tuesday, November 04, 2008 Chili Orange Glaze By Article @ 12:27 PM :: 20 Views :: Sauces/Gravy, BBQ   3 T. ground dried New Mexico or California chiles 12 oz. thawed orange juice concentrate 2 T. finely shredded orange zest 1 t. ground cumin When turkey has about 20 more minutes to cook (breast temperature at the bone will be about 150 degrees for birds up to 18 lbs. and 155 degrees for larger ones), coat generously with the glaze. Cook, sliding folded strips of foil between bird and grate if edges of turkey begin to get too dark, and draping any other dark areas with foil, until thermometer registers 160 degrees. Makes enough for a 12-24 lb. turkey.