Because I usually have very herb- and chestnut-filled stuffing, I wanted a roast turkey that is simple and traditional. I picked up this recipe in England, and absolutely love it. The gravy made from the pan drippings is heavenly!

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Recipe Summary

prep:
45 mins
cook:
2 hrs 30 mins
additional:
15 mins
total:
3 hrs 30 mins
Servings:
10
Yield:
1 10-pound turkey
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat the turkey dry inside and out with paper towels. Rub the cut lemon halves lightly over the skin of the turkey. Season inside and out with salt and pepper to taste. Place the lemon halves, apple, onion, and potato into the cavity of the turkey. Place into a close-fitting roasting pan.

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  • Stir the butter and honey together in a small saucepan over medium-low heat until the butter has melted and the mixture is evenly blended. Spoon the honey mixture over the turkey, coating the entire outer surface. Allow to stand 30 minutes, reapplying the honey mixture several times.

  • Preheat an oven to 400 degrees F (200 degrees C).

  • Bake the turkey in the preheated oven for 30 minutes, basting two or three times with the drippings and honey mixture. Reduce the temperature to 350 degrees F (175 degrees C), and cook 30 minutes more, basting frequently. If needed, use a cup of chicken stock to keep the pan juices from drying out.

  • Cover the turkey with aluminum foil, and continue roasting until no longer pink at the bone and the juices run clear, 1 1/2 to 2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the foil during the last 15 minutes and baste one last time. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 15 minutes before slicing.

Cook's Note

This recipe is for a small turkey, but it can be doubled or tripled easily for a larger bird. Just adjust the roasting time (15 to 20 minutes per pound).

Nutrition Facts

816 calories; protein 92.7g; carbohydrates 20.2g; fat 38.8g; cholesterol 286.4mg; sodium 341.8mg. Full Nutrition
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Reviews (16)

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Most helpful positive review

Rating: 5 stars
12/09/2010
This year I left out the lemon and instead used half an orange to lightly rub the skin before applying the glaze. Whether using an orange or a lemon be sure to go LIGHT on the rubbing! The flavor should be more about the butter and honey than about the citrus! Once again this turkey got rave reviews from my guests; even one of the pickiest eaters I've ever met loved this turkey and the gravy it made. Happy Roasting! Read More
(19)
20 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/09/2010
This year I left out the lemon and instead used half an orange to lightly rub the skin before applying the glaze. Whether using an orange or a lemon be sure to go LIGHT on the rubbing! The flavor should be more about the butter and honey than about the citrus! Once again this turkey got rave reviews from my guests; even one of the pickiest eaters I've ever met loved this turkey and the gravy it made. Happy Roasting! Read More
(19)
Rating: 4 stars
11/29/2010
We upped the butter to 4oz and the honey to 8oz. The lemon was almost too strong but the honey tasted great. For a 16 lb bird we roasted for 2.5 hours at 350 after reducing the temperature and it was just the right doneness. Read More
(12)
Rating: 5 stars
12/01/2010
This recipe is GREAT. I've never been crazy about turkey but looooved this. It browned beautifully and made a really moist and yummy bird. Read More
(9)
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Rating: 4 stars
09/20/2012
This is a great idea but I am not a fan of the roasting method. Starting out at 400 - covering with foil etc... If I were to do this again I would stick with roasting at 350 and glaze more toward the end to get a nice finish. The cooking time in this recipe is also way off. It has you cooking a 10 Turkey for 3 1/2 - 4 hours to an internal temp of 180. A 10 lb turkey will take 2 1/2 - 3 hours. Poultry is considered done at an internal temp of 165. Check Food Safety. gov to confirm this. Read More
(8)
Rating: 4 stars
01/15/2012
I tried this recipe today,made a few alterations, I seasoned the turkey with seasoning called shadown benni (bandania),fresh chive and fresh celery a few cloves of garlic and then added the black pepper,salt and thyme pimento peppers to the blender and blended everything together and rubbed it all over the turkey inside out I think basically my turkey was dry probably due to the brand,so i added some chicken stock to the basting ingredients, the turkey was definately a hit among everyone and I would definately make this again!Thanks for such a great tasting recipe Read More
(3)
Rating: 5 stars
11/28/2013
This turkey was delicious. Very moist. First you get a taste of honey and then the lemon. It was really good. Read More
(1)
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Rating: 5 stars
08/04/2019
I have made this recipe many times. The turkey is very moist at the end and delicious. The drippings are a little wierd to make gravy from since they are sweet not savory but as long as your potatoes aren't flavored it should be fine. Read More
Rating: 5 stars
11/26/2016
I made this recipe for my first ever roasted turkey on Thanksgiving. It was very easy to make and delicious! Read More
Rating: 5 stars
04/22/2018
Awesome receipe Read More
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