Honey Glazed Turkey Food

HONEY-GLAZED TURKEY

Steps:

• Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

SPICED GLAZED TURKEY

Steps:

• Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and reserve for gravy. Pat the turkey dry with paper towels and put breast-side up on a rack set in a large roasting pan.
• Combine 2 tablespoons salt, 1 tablespoon pepper and the coriander and allspice in a small bowl. Squeeze the orange halves all over the turkey and rub the juices into the skin, then stuff the squeezed oranges into the cavity along with the shallot and parsley. Brush the turkey all over with the melted butter, then sprinkle all over with the spice mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour the broth into the roasting pan.
• Microwave the pineapple preserves in a small microwave-safe bowl until melted, about 1 minute; strain through a fine-mesh sieve into a small bowl. Stir in the vinegar. Set the glaze aside.
• Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 2 1/2 to 3 hours, brushing with the pineapple glaze twice during the last 30 minutes of roasting; use about two-thirds of the glaze. (Tent the turkey with foil if the skin gets too dark.) Remove from the oven and brush with the remaining glaze. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving.
• Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Serve the turkey with the defatted drippings.

GLAZED HONEY-LIME TURKEY

Steps:

• Melt butter in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. Add cumin and ancho powder; cook 1 min., stirring occasionally. Stir in 3 cups water; bring to boil. Add stuffing mixes; mix well. Cover; remove from heat. Let stand 5 min.; fluff with fork. Cool 15 min.
• Meanwhile, remove and discard neck and giblets from turkey cavities. Free legs from tucked position, but do not cut the band of skin. Place turkey, breast side up, in roasting pan.
• Heat oven to 325ºF. Stuff turkey with stuffing mixture; turn wings back to hold neck skin in place. Cover breast loosely with foil to prevent overbrowning.
• Bake 3 hours, basting occasionally with pan juices. Meanwhile, combine dressing and 3 Tbsp. each honey and lime juice.
• Uncover turkey; continue baking 45 min. to 1 hour or until done (165ºF), brushing with dressing mixture for the last 15 min. Remove turkey from oven; let stand 15 min. before carving. Meanwhile, remove excess fat from turkey drippings and pour into saucepan; add remaining lime juice and honey. Bring to boil, stirring frequently.
• Serve turkey with warm sauce.

TURKEY WITH ORANGE-HONEY GLAZE

Steps:

• In a small bowl, combine the sage, salt, pepper and thyme; mix well. Rub 2 teaspoons inside the turkey; set remainder aside. Place orange inside turkey. Skewer openings and tie drumsticks together. Place on a rack in a roasting pan. Combine remaining sage mixture with butter; brush over turkey. Bake, uncovered, at 325° for 5-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. When the turkey begins to brown, cover lightly with foil. , In a saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened, stirring occasionally. Brush over turkey. Continue to bake, uncovered, 30 minutes to 1 hour longer or until thermometer reads 185°, brushing with the glaze occasionally. Remove from the oven; cover and let stand 20 minutes before carving. Thicken pan juices for gravy if desired.

HONEY GLAZED TURKEY

Steps:

• Rinse turkey inside and out. Pat dry. Reserve giblets and neck for broth.
• Make filling: Mix bread crumbs, green pepper, onion, chicken broth and spices.
• Add orange peel and orange juice.
• Spoon stuffing into cavity of turkey. Close openings with skewers.
• Place turkey, breast side up, on a rack in a shallow pan. Insert meat thermometer in thickest part of thigh.
• Roast turkey, uncovered, at 325 degrees for about 1 hour.
• For glaze combine butter, orange juice and honey.
• Brush turkey several times with glaze and pan drippings and roast it for another 1 1/2 to 2 hours until thermometer registers 180 degrees.
• Remove turkey, keep warm; slice and serve.

HONEY-SOY GLAZED PORK ROAST

Steps:

• Preheat oven to 400ºF (200ºC). Pat pork roast dry with paper towel. Place fat-side up on rack in roasting pan. Stud roast all over with cloves. Pour broth into bottom of roasting pan.
• In bowl, whisk together honey, soy sauce, brown sugar and garlic. Brush half the glaze over roast.
• Roast pork in lower-third of oven 20 min., then reduce temperature to 325°F (160°C). Brush roast with remaining glaze. Continue to cook, basting with pan drippings every 20 min. for 3 hr., or until meat thermometer inserted in thickest section registers 160°F (71°C). Tent with foil, if glaze browns too quickly.
• Remove roast from oven; tent loosely with foil to rest 20 min. Thinly slice to serve.

THE BEST MAPLE GLAZED TURKEY RECIPE (VIDEO)

Steps:

• This recipe is written for a medium sized turkey, between 12 and 16 pounds. I recommend making a double portion of the maple butter spread for larger turkeys. Servings/nutritional info are based on 13 pound turkey.
• The turkey can be stuffed and seasoned the night before, placed onto a roasting pan and kept in the refrigerator until you're ready to roast it.

ORANGE GLAZED TURKEY

Steps:

• In a bowl, mix the salt, pepper, savory and sage.
• Rub 1 Tablespoon of seasoning in the turkey cavity.
• Place the pears, onion and celery also in the cavity.
• Tie the drumsticks together.
• Place turkey on a rack with breast side up in a roasting pan.
• Combine butter and remaining seasoning mixture; brush over turkey.
• Bake, uncovered, at 325 degrees for 3 1/4 to 3 1/2 hours.
• Make sure you check the instructions for cooking time on your turkey label.
• While turkey is cooking, combine orange marmalade, orange juice and honey in saucepan.
• Bring mixture to boil.
• Reduce the heat until sauce thickens.
• Set aside and keep warm.
• When turkey begins to brown, cover lightly with a tent of foil.
• Bake 1 hour longer or until meat thermometer reads 180 degrees, brushing occasionally with orange glaze.
• Cover and let stand for 15 minutes before carving.
• Thicken pan juices for gravy with water and cornstarch, if desired.

HONEY AND SPICE GLAZED TURKEY

Steps:

• Preheat oven to 325°F. Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended; set aside.
• Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey; dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
• Place turkey, breast up, on flat roasting rack in roasting pan about 3 inches deep. Brush turkey with oil. Roast turkey 3 to 3½ hours, covering breast and top of drumsticks loosely with foil after 2 hours to prevent overcooking of breast.
• Uncover turkey breast and brush turkey with honey-spice mixture during the last 45 minutes of baking. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180°F. Let turkey stand 15 minutes before carving.