Honey Roast Turkey

Jazz up your Thanksgiving turkey with fresh herbs and a fall-inspired cider sauce.

Honey Roast Turkey
Photo: Robert Jacobs
Prep Time:
30 mins
Stand Time:
45 mins
Roast Time:
3 hrs
Total Time:
30 mins


  • 1 12 pound fresh or frozen natural turkey

  • 2 cup water

  • ½ cup honey

  • ¼ cup finely snipped fresh parsley

  • 2 tablespoon finely snipped fresh sage

  • 2 tablespoon snipped fresh thyme

  • 4 large cloves garlic, minced

  • 1 tablespoon olive oil

  • ½ kosher salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ cup honey

  • 2 tablespoon butter

  • Apple Cider Sauce (see recipe below) (optional)

Apple Cider Sauce

  • 1 large onion, chopped

  • 3 tablespoon butter

  • 3 tablespoon flour

  • 1 ½ cup chicken broth

  • 1 cup apple cider

  • ¼ cup honey

  • 2 tablespoon cider vinegar

  • Salt

  • Pepper


  1. 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.

  2. Rinse turkey; pat dry with paper towels. Skewer the neck skin to the back. Tie legs to tail. Twist wing tips under the back.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  1. 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 (per serving)

366 Calories
12g Fat
12g Carbs
51g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 366
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 187mg 62%
Sodium 196mg 9%
Total Carbohydrate 12g 4%
Total Sugars 12g
Protein 51g
Vitamin C 2.4mg 12%
Calcium 40.4mg 3%
Iron 3.4mg 19%
Potassium 571mg 12%
Folate, total 24.2mcg
Vitamin B-12 1mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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