English Honey Roasted Turkey Food

ENGLISH HONEY-ROASTED TURKEY

Steps:

• 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.

HERB-ROASTED TURKEY BREAST

Steps:

• Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
• In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
• Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

HONEY ROASTED PEANUTS

Steps:

• Preheat oven to 350°F.
• Place peanuts in a bowl.
• Heat butter and honey together, in microwave or on stove top, stirring well; Toss with peanuts.
• Spread peanuts on a cookie sheet and bake at 350F for 5 to 10 minutes; After the 1st 5 minutes check them & stir every 1 or 2 minutes until peanuts are golden brown - the glaze will thicken and darken.
• Remove, stir while cooling for 5 - 10 minutes until they no longer stick together.
• *Sprinkle with salt (optional) or mix it in with the honey & butter mixture; you can also toss with sugar.
• *I saw these at a Chinese restaurant covered with Powdered Sugar - yummy!
• These taste great while they're warm! (and may leave a little butter on your fingers).

HONEY AND MUSTARD GLAZED HAM

Steps:

• Place all the stock ingredients in a large saucepan. Bring up to the simmer on medium-low heat. Cook for 1 hour. Leave the gammon to cool in the cooking liquid.
• When the gammon is cooled enough to handle. Place the gammon joint in a roasting tin with honey and whole grain mustard. Baste the gammon joint liberally with the glaze.
• Bake in 180c fan forced oven for 45 minutes, basting every 10-15 minutes.

ENGLISH HONEY-ROASTED TURKEY

Steps:

• 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.