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Remove giblets and neck from turkey, reserve for gravy. Rinse turkey
with cold running water and drain well. Blot dry with paper towels
inside and out.
  
Preheat oven to 325° degrees. Redece orange juice down to 1
cup. Melt butter with chili powder and garlic powder. Mix in reduced
orange juice. Cool slightly.
 Place
turkey, breast side up, on a rack in a large shallow (about 2 1/2"
deep) roasting pan. Use an injector to inject the mixture into the
turkey, especially in the meaty parts of the breast and thighs (see
photo at left). Sprinkle inside and out with salt and pepper. Insert
an oven safe meat thermometer into the thickest part of the thigh,
being careful the pointed end of the thermometer does not touch
the bone.
Roast turkey in a pre-heated, 325° F. oven. To determine
the approximate amount of time needed for cooking, click
here for our Turkey Roasting Chart. Loosely cover with aluminum
foil to prevent over browning, remove foil during last hour and
a half of cooking time. Continue to roast until thermometer registers
180 degrees F in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes
before carving.
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