READY IN 3+ hrs

English Honey-Roasted Turkey

Read Reviews (5)

"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!" — JLamb36

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.

Kitchen-Friendly View

PREP 45 mins
COOK 2 hrs 30 mins
READY IN 3 hrs 30 mins

Footnotes

Cook's Note
This recipe is for a small turkey, but it can be doubled or tripled easily for a larger bird. Just adjust the roasting time (15 to 20 minutes per pound).

Reviews More Reviews

Dec 01, 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.

—TRACYREE

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Dec 09, 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!

—JLamb36

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7 Ratings

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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 it was just the right doneness.

—BARNKITTY

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Sep 20, 2012

This is a great idea but I am not a fan of the roasting method. Starting out at 400 - covering with foil etc... If I were to do this again, I would stick with roasting at 350 and glaze more toward the end to get a nice finish. The cooking time in this recipe is also way off. It has you cooking a 10 Turkey for 3 1/2 - 4 hours to an internal temp of 180. A 10 lb turkey will take 2 1/2 - 3 hours. Poultry is considered done at an internal temp of 165. Check Food Safety . gov to confirm this.

—Baking Nana

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Jan 15, 2012

I tried this recipe today,made a few alterations, I seasoned the turkey with seasoning called shadown benni (bandania),fresh chive and fresh celery a few cloves of garlic and then added the black pepper,salt and thyme pimento peppers to the blender and blended everything together and rubbed it all over the turkey inside out I think basically my turkey was dry probably due to the brand,so i added some chicken stock to the basting ingredients, the turkey was definately a hit among everyone and I would definately make this again!Thanks for such a great tasting recipe

—Sherryberry

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Nutrition

Calories
816 kcal
41%

Carbohydrates
20.2 g
7%

Cholesterol
286 mg
95%

Fat
38.8 g
60%

Fiber
1.3 g
5%

Protein
92.7 g
185%

Sodium
381 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

English Honey-Roasted Turkey

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 816
Calories from Fat: 349

% Daily Value *
Total Fat 38.8g 60 %
Saturated Fat 13.6g 68 %
Cholesterol 286mg 95 %
Sodium 381mg 15 %
Potassium 1037mg 29 %
Total Carbohydrates 20.2g 7 %
Dietary Fiber 1.3g 5 %
Protein 92.7g 185 %
** Sugars 15.4g
Vitamin A 4 %
Vitamin C 22 %
Calcium 12 %
Iron 62 %
** Thiamin 21 %
** Niacin 260 %
** Vitamin B6 89 %
** Magnesium 32 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.