Red Chili and Orange Glazed Turkey

Red Chili and Orange Glazed Turkey


TAGS: #Turkey #Entrée #Christmas #Thanksgiving

Cooking Time

2 hours

Cooking Level



Baking Tray


6-8 People


  • Red Chili and Orange Glazed Turkey:

  • One 12-pound turkey

  • 1 cup unsalted butter (2 sticks - at room temperature)

  • Kosher salt and freshly ground black pepper

  • Turkey Brine:

  • ½ cup sugar

  • ½ cup Kosher salt

  • 2 cups white wine vinegar

  • 4 bay leaves

  • 1 sprig of thyme

  • 4 tablespoons black peppercorns

  • 3.8L water

  • 4 tablespoons whole-grain or Dijon mustard

  • 3 pieces whole garlic

  • Red Chili and Orange Glaze:

  • 4 oz dried red chili (deseeded and rinsed)

  • ¼ teaspoons cocoa powder

  • ¾ teaspoons dried oregano

  •  ½ of small onion

  • 1 bay leaf

  • 1 garlic clove

  • 2 cups fresh orange juice

  • Kosher salt

  • 200 ml water

  • ½ tablespoon cornstarch

Cooking Process

Turkey Brine:

Step 1
Pour sugar, salt and water into the machine bring it to boil for 2 minutes, 130°C

Step 2
Add white wine vinegar, bay leaf, thyme, black peppercorns, garlic, and mustard into the water to simmer for 20 minutes, 130°C, speed 1 reverse

Step 3
Let the brine cool down to room temperature then put the turkey into the brine to marinade for 72 hours

Red Chili Orange Glaze:

Step 4
Put onion and garlic into the machine 15 seconds, turbo speed 6 to chop

Step 5
Add red chili, cocoa powder, oregano, bay leaf, orange juice, salt, water, corn starch to cook the glaze for 30 minutes, 130°C, speed 1 reverse or until the sauce is thick enough cover the back of the spoon

Roasted Turkey:

Step 6
Preheat the oven at 325°F and place the turkey on baking tray with parchment paper underneath; Roast turkey for 3 hours at 325°F or until the turkey internal temperature reach 160°F

Step 7
Brush the glaze on to the turkey once the turkey internal temperature reaches 160°F and continue roasted for another 15 minutes

Step 8
Let the turkey rest for 30 minutes before serve