- Makes: 18 servings
- Prep: 30 mins
- Stand: 45 mins
- Roast: 3 hrs 325°F
Honey Roast Turkey
12 pound fresh or frozen natural turkey
cup finely snipped fresh parsley
tablespoons finely snipped fresh sage
tablespoons snipped fresh thyme
large cloves garlic, minced
tablespoon olive oil
teaspoon freshly ground black pepper
Apple Cider Sauce (see recipe below) (optional)
- Thaw turkey if frozen. In a medium saucepan combine water, 1/2 cup honey, and about half of the parsley, sage, thyme, and garlic. Bring to a boil. Remove from heat. Stir in olive oil. Cover; let stand 30 minutes. Strain through a fine-mesh sieve; discard solids.
- Rinse turkey; pat dry with paper towels. Skewer the neck skin to the back. Tie legs to tail. Twist wing tips under the back.
- Place the turkey, breast side up, on a rack in a shallow roasting pan. Using a flavor-injector syringe, inject the honey mixture into the meat of the turkey. (This may take up to 20 injections, so try to evenly distribute the seasoned mixture in the turkey. If the syringe gets clogged with a bit of seasoning, you will need to flush it out with water and a toothpick.) Sprinkle turkey lightly with salt and pepper.
- Insert a meat thermometer into the center of one of the inside thigh muscles without the thermometer touching the bone. Cover turkey loosely with foil. Roast in a 325 degree F oven for 2-1/2 hours.
- For glaze, in a small saucepan, heat and stir 1/4 cup honey and butter until butter is melted. Stir in remaining parsley, sage, thyme, garlic, salt, and pepper.
- Remove turkey from oven. Cut the string between the drumsticks so the thighs will cook evenly. Remove the foil to let the bird brown. Brush about one-third of the glaze over turkey. Return turkey to oven and roast for 30 to 60 minutes more, brushing two more times with remaining glaze, or until meat thermometer registers 180 degrees F and juices run clear.
- Remove turkey from oven and cover loosely with foil. Let stand for 15 minutes before carving. Carve turkey into thin slices and, if desired, serve with Apple Cider Sauce. Makes 18 servings.
Apple Cider Sauce
large onion, chopped
cups chicken broth
cup apple cider
tablespoons cider vinegar
- In a medium saucepan, cook onion in butter until tender. Stir in flour, broth, apple cider, honey and cider vinegar. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and pepper.
Nutrition Facts (Honey Roast Turkey)
- Per serving:
- 366 kcal cal.,
- 12 g fat
- (4 g sat. fat,
- 3 g polyunsaturated fat,
- 3 g monounsatured fat),
- 187 mg chol.,
- 196 mg sodium,
- 12 g carb.,
- 12 g sugar,
- 51 g pro.
- Percent Daily Values are based on a 2,000 calorie diet