Turkey with Chili-Sage Glaze Recipe

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Turkey with Chili-Sage Glaze
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Ingredients
6
Count
Nutrition
12961
Calories
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Ingredients:

Directions:

  1. Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck (reserve for other uses). Rinse bird well. Insert a meat thermometer straight down through the thickest part of the turkey breast to the bone.
  2. On a charcoal barbecue (20 to 22 in. wide) with a lid, mound and ignite 60 charcoal briquets on firegrate. When coals are spotted with gray ash, in about 20 minutes, push equal portions to opposite sides of firegrate. Place a foil drip pan between mounds of coals. To each mound, add 5 briquets now and every 30 minutes during cooking. Set grill in place. Set turkey, breast up, on grill over drip pan. Cover barbecue and open vents.
  3. On a gas barbecue (with at least 11 in. between indirect-heat burners), turn heat to high, close lid, and heat for about 10 minutes. Adjust gas for indirect cooking (heat parallel to sides of bird and not beneath) and set a metal or foil drip pan in center (not over direct heat). Set grill in place. Set turkey, breast up, on grill over drip pan. Close barbecue lid. If edges of turkey near heat begin to get too dark, slide folded strips of foil between bird and grill. Fat in drippings may flare when barbecue lid is opened; quench by pouring a little water into the pan.
  4. In an oven, place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Roast in a 325° oven for 2-3 hours, or until thermometer reads 160°.
  5. In a glass bowl or measuring cup, mix habanero marmalade and orange marmalade. Heat in a microwave oven at full power (100%), stirring once, until soft, about 40 seconds. Stir in sage. When breast temperature is about 135° for birds up to 18 pounds and 145° for those over 18 pounds (about 45 minutes before turkey is done), spread marmalade glaze all over turkey. Continue to cook until thermometer reaches 160°. If wing and leg tips start to get too dark, cover with foil.
  6. Drain juices from cavity into drippings and reserve for easy gravy. Transfer turkey to a large platter; let rest 15 to 30 minutes before carving. Add salt to taste. Serve with easy gravy.
  7. Nutritional analysis per 1/4 pound boned cooked turkey with skin, based on percentages of white and dark meat in an average bird.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 12961.1 Kcal (54266 kJ)
Calories from fat 4901.08 Kcal
% Daily Value*
Total Fat 544.56g 838%
Cholesterol 6530.4mg 2177%
Sodium 10445.83mg 435%
Potassium 20368.96mg 433%
Total Carbs 43.08g 14%
Sugars 37.83g 151%
Dietary Fiber 1.72g 7%
Protein 1995.71g 3991%
Vitamin C 8.8mg 15%
Iron 91.5mg 508%
Calcium 1066.8mg 107%
Amount Per 100 g
Calories 141.23 Kcal (591 kJ)
Calories from fat 53.4 Kcal
% Daily Value*
Total Fat 5.93g 838%
Cholesterol 71.16mg 2177%
Sodium 113.82mg 435%
Potassium 221.95mg 433%
Total Carbs 0.47g 14%
Sugars 0.41g 151%
Dietary Fiber 0.02g 7%
Protein 21.75g 3991%
Vitamin C 0.1mg 15%
Iron 1mg 508%
Calcium 11.6mg 107%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 304.3
    Points
  • 327
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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