• Heat oven to 450 degrees. Fit a large roasting pan with a rack.

  • In a bowl, combine chili powder, cumin, paprika, garlic powder, oregano, salt and cayenne. Stir in olive oil to form a paste.

  • Remove giblets and neck from cavity of turkey. Rinse turkey and pat dry with paper towels. Place in roasting pan. If desired, tuck wings under turkey and tie legs together with cooking twine.

  • Season turkey with spice rub on the outside as well as under skin of breast halves. Roast at 450° for 30 minutes. Combine orange juice concentrate and lime juice. Reduce heat to 350° and brush turkey with juice mixture. Roast for 2 hours, until internal temperature reaches 165°. Brush with juice mixture twice more during the last 2 hours of cooking. Remove to a cutting board; let rest 20 minutes.

  • Place roasting pan over medium heat and whisk in flour; cook 1 minute. Gradually whisk in broth and cook 5 minutes, until thickened. Strain gravy and stir in cilantro.

Nutrition Facts

486 calories; 18 g total fat; 257 mg cholesterol; 590 mg sodium. 7 g carbohydrates; 70 g protein;