Search thousands of recipes reviewed by home cooks like you.

English Honey-Roasted Turkey

English Honey-Roasted Turkey

  • Prep

    45 m
  • Cook

    2 h 30 m
  • Ready In

    3 h 30 m
JLamb36

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 816 kcal
  • 41%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 92.7 g
  • 185%
  • Cholesterol:
  • 286 mg
  • 95%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

Add to list

Directions

  1. 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.
  2. 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.
  3. Preheat an oven to 400 degrees F (200 degrees C).
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JLamb36
11

JLamb36

12/9/2010

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!

BARNKITTY
8

BARNKITTY

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.

TRACYREE
8

TRACYREE

12/1/2010

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.

More reviews

Similar recipes

ADVERTISEMENT