Directions:
- In a small bowl, combine ground chilies, orange juice concentrate, orange peel, and cumin.
- When turkey has about 20 more minutes to cook (the breast temperature at the bone will be about 150° for birds up to 18 lb., about 155° for birds over 18 lb.), coat generously with the chili-orange glaze.
- Continue to cook until the meat thermometer registers 160°. If glaze starts to get quite dark, drape dark areas with foil.
- Nutritional analysis per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.27 Kcal (554 kJ) | ||
| Calories from fat | 34.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 6% | |
|---|---|---|---|
| Sodium | 398.34mg | 17% | |
| Potassium | 722.07mg | 15% | |
| Total Carbs | 26.7g | 9% | |
| Sugars | 12.21g | 49% | |
| Dietary Fiber | 10.23g | 41% | |
| Protein | 4.31g | 9% | |
| Vitamin C | 55.9mg | 93% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 5.6mg | 31% | |
| Calcium | 127.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 199.05 Kcal (833 kJ) | ||
| Calories from fat | 51.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 6% | |
|---|---|---|---|
| Sodium | 599.46mg | 17% | |
| Potassium | 1086.63mg | 15% | |
| Total Carbs | 40.18g | 9% | |
| Sugars | 18.38g | 49% | |
| Dietary Fiber | 15.4g | 41% | |
| Protein | 6.48g | 9% | |
| Vitamin C | 84mg | 93% | |
| Vitamin A | 0.4mg | 8% | |
| Iron | 8.4mg | 31% | |
| Calcium | 191.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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