Chili Baste Turkey Recipe


MethodMain Ingredient


 Red chili sauce2 Can (20 oz) (The Kind Used For Enchiladas)
 Dry red wine/White table wine1⁄2 Cup (8 tbs)
 Wine vinegar2 Tablespoon
 Honey/Brown sugar3 Tablespoon
 Garlic powder1⁄8 Teaspoon
 Smoked salt1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1562 Calories from Fat 1029

% Daily Value*

Total Fat 124 g190.1%

Saturated Fat 20.6 g102.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8807.8 mg367%

Total Carbohydrates 93 g30.9%

Dietary Fiber 41.3 g165.3%

Sugars 38.4 g

Protein 0.49 g0.98%

Vitamin A Vitamin C 0.81%

Calcium 1.5% Iron 3.5%

*Based on a 2000 Calorie diet


Combine all ingredients in a pan; simmer 5 to 10 minutes.
Starting 1 hour before the turkey is done, baste the turkey all over with the warm basting sauce, using a wide, soft pastry brush or basting brush.
About every 10 minutes, gently brush more sauce all over turkey.
Be careful not o disturb the crust as it is being built up