3 tablespoons ground dried New Mexico or
    California chiles (or 3 tablespoons chili powder)
1 (12 ounce) can frozen orange juice concentrate, thawed
2 tablespoons grated orange peel
1 teaspoon ground cumin

Mix ground chiles (or chili powder), orange juice concentrate, orange peel, and cumin.

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.

Yield: Enough to glaze a 12 to 24-pound turkey.

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