English Honey-Roasted Turkey

5 Reviews

Prep: 45 min
Cook: 2 hr 30 min
Ready In: 3 hr 30 min

“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!” - by JLamb36

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
3 ounces butter
6 ounces honey
1 cup chicken stock (optional)

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Metric US

Original recipe yields 1 10-pound turkey

Directions

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.

Nutrition

Amount Per Serving (10 total)

Calories
816 cal
41%

Fat
38.8 g
60%

Carbs
20.2 g
7%

Based on a 2,000 calorie diet

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Reviews (5)

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TRACYREE

Dec. 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...." See more"

JLamb36

Dec. 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..." See more 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

Nov. 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 i..." See moret was just the right doneness."

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