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Honey-Glazed Roasted Turkey

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PREP TIME
45 min
COOKING TIME
155 min
TOTAL TIME
245 min
SERVINGS
10 servings
Dinner British
Honey-Glazed Roasted Turkey
Ingredients
  • 1 (10 pound) whole turkey - thawed, neck and giblets removed
  • 1 lemon, cut in half
  • salt and black pepper to taste
  • 1 small apple, peeled
  • 1 small onion, peeled
  • 1 small potato, peeled
  • 6 ounces honey
  • 3 ounces butter
  • 1 cup chicken stock
Instructions
1
First, gently pat the turkey dry inside and out with paper towels to remove excess moisture. Next, rub a light layer of lemon juice over the skin of the turkey, making sure to cover all areas evenly. Season both the skin and the cavity with salt and pepper to taste.
2
To add extra flavor, place a few slices of lemon, an apple, some onion, and a potato into the turkey's cavity. This will infuse the meat with delicious aromas during cooking.
3
To create a rich glaze, combine honey and butter in a small saucepan over medium-low heat. Stir until the butter has melted and the mixture is smooth, then spoon it all over the turkey, coating every surface evenly. Allow the turkey to sit for 30 minutes, reapplying the honey mixture several times to ensure an even coating.
4
Preheat your oven to 400 degrees F (200 degrees C). This will provide a perfect starting point for roasting the turkey.
5
Place the turkey in a close-fitting roasting pan and roast it for 30 minutes, basting it with the juices from the pan two or three times during this time. After 30 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and continue roasting for another 30 minutes, basting frequently to keep the meat moist.
6
If the pan juices start to dry out during cooking, you can add some chicken stock to keep them flowing. This will also help the turkey stay juicy and flavorful.
7
Cover the turkey with aluminum foil and continue roasting until it reaches a safe internal temperature of 165 degrees F (74 degrees C). This should take around 1 1/2 to 2 hours more. To check the turkey's temperature, insert an instant-read thermometer into the thickest part of the thigh, near the bone. If it reads at least 165 degrees F (74 degrees C), the turkey is cooked.
8
Remove the foil during the last 15 minutes of roasting and baste the turkey with pan juices one final time to create a golden-brown crust.
9
Remove the turkey from the oven and cover it with a doubled sheet of aluminum foil. Allow it to rest in a warm area for 15 minutes before slicing and serving.