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My review
English Honey-Roasted Turkey
1
JLamb36
"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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Ingredients
3 h 30 m servings 816Original recipe yields 10 servings (1 10-pound turkey)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- 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).
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 16Most helpful
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12/4/2010
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 ...
11/26/2010
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,...
11/24/2010
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.
9/3/2012
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 towa...
1/15/2012
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 blac...
11/28/2013
This turkey was delicious. Very moist. First you get a taste of honey and then the lemon. It was really good.
11/30/2019
Absolutely fantastic!!! We started breast down, then flipped to breast up for the lower temp, and broiled for a tiny bit at end for crispy skin, otherwise followed recipe. Sweet succulent incred...
8/4/2019
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 ...