Chili Baste Turkey
|Red chili sauce||2 Can (20 oz) (The Kind Used For Enchiladas)|
|Dry red wine/White table wine||1⁄2 Cup (8 tbs)|
|Wine vinegar||2 Tablespoon|
|Honey/Brown sugar||3 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Smoked salt||1⁄2 Teaspoon|
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