Monday, November 26, 2018

Herb-Glazed Turkey

Yield: 12-16 servings

"This skin tastes great!"  - Gwen


  • 1 turkey (14-16 lbs.)
  • 1/4 cup olive oil
  • 2 tsp thyme
  • 1 1/2 tsp salt, divided
  • 1 1/4 tsp pepper, divided
  • 1 cup honey
  • 1 cup light corn syrup
  • 1/4 cup butter, melted
  • 2 tsp rosemary
  • 1 tsp sage
  • 1 tsp basil


  1. Defrost the turkey according to package instructions.
  2. Rinse the turkey.  Remove the neck, giblets, plastic clip, and anything else that isn't part of the bird.  Pat dry with paper towels.
  3. Place the bird on a wire rack.  If stuffing the bird, fill the cavity with stuffing.  Tie the legs closed.
  4. Transfer the bird to a large roasting pan.
  5. In a small bowl, combine the thyme, 1 tsp salt, and 1 tsp pepper.  Sprinkle over the bird.
  6. Roast uncovered @ 325°F for two hours.
  7. In a bowl, combine all remaining ingredients.  Brush over the turkey and return to the oven.  Continue brushing every 25-30 minutes until the turkey is done and a thermometer reads 170°F internal temperature.  (About 90-120 more minutes)
    • If the turkey is browning too quickly, cover loosely with a piece of aluminum foil.  I usually need to do that about halfway through the total cook time.
  8. Let the turkey stand on the counter top, covered, for 30 minutes before carving.
  9. Carve and serve hot.
Adapted from Taste of Home.

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