Well, another few weeks off to explore the USA and enjoy some (but not completely) time away from social media and everything that goes with it! I’ll tell ya, having time away from the computer and checking out life is good for the soul. I needed that trip and going to places where no service existed was perfect. I’ll post about our trip soon. It was quite amazing. I have been going through my 1600+ photos and picking out the best ones to edit and share!
While we were away, I lost complete track of time and just realized that Thanksgiving is this week and I hadn’t even posted one recipe for the grand day! I decided on a turkey since I could get a few meals out of it and you can’t eat too much turkey this time of year!
This year, I went the Southwestern route (that’s where I have spent the last few weeks) for preparing this bird. I made a Chipotle Honey Glazed Turkey which turned out really great! The bold flavors of the chilies in adobo, combined with the sweetness of the honey and the acidity of the orange juice make for a terrific glaze that’s not too spicy. It’s a great sweet heat!
This is one of the recipes that you will find on my site that have a dual use! The chipotle honey glaze would also be terrific on chicken wings, a roasted chicken or a big ol’ baked ham as well! I can’t wait to smoke some chicken wings on my Traeger and toss them in this sauce!! Yummy!
If you are looking for other Thanksgiving options why not look back at my Maple Bourbon Glazed Turkey or a more traditional Roasted French Turkey or heck maybe go to something completely different and make the mushroom and spinach Stuffed Turkey Breast. All these recipes bring back great memories of memorable Thanksgiving dinners!
I can’t wait for this year’s event! Enjoy your holiday as well!
Tips for a good turkey: I always put a few cups of chicken stock in the bottom of my roasting pan along with an onion, carrots, and celery. This helps with gravy process and keeps the bird moist!
I never stuff my bird (personal preference), however, I always put an onion and a cut up orange inside the cavity of the bird. This adds excellent flavor!
I cook my turkeys at 350 degrees, always. The internal temperature should be 165 degrees when you remove it from the oven.
- 1 stick butter
- 1/4 cup chopped chipotle peppers with adobo
- 1/4-1/2 cup honey (adjust to your taste)
- 1/2 cup orange juice
- 1/2 teaspoon granulated garlic
- 1 teaspoon chili powder
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon each salt and pepper
- In a medium-sized saucepan over medium-low heat, melt the butter. Whisk in the chipotle, honey, orange juice, garlic, chili powder, rosemary, salt, and pepper.
- Cook until the mixture begins to thicken and the sauce begins to reduce. About 10 minutes.
- Turn heat to a very low simmer to keep warm.
- [br][b]To make the turkey[/b][br]
- Read the cooking time and temperatures for whatever size bird you are roasting.
- Liberally coat the skin of the bird with olive oil and season generously with salt and pepper.
- Brush on one liberal coat of the glaze.
- Place in the turkey in the oven. Baste every 1/2 hour to 45 minutes with the glaze and any pan drippings from the turkey until cooked.