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

2.   This last 20 minutes the turkey cooks (at home, the temperature in the breast will be about 150 degree for birds up to 18 pounds, 155 degrees for birds over 18 pounds), spread glaze generously over turkey.

3.   Continue to cook until a thermometer inserted into the thickest part of the turkey breast to the bone registers 160 degrees; if glaze starts to get very dark, drape dark areas with foil.

Per Thanksgiving-size serving of turkey with glaze; 352 cal., 38% (129 cal.) from fat; 44 g protein; 14 g fat (4.1 g sat.); 8.9 g carbo (0.6 g fiber); 124 mg sodium; 127 mg chol.