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.

ROAST-YOUR-OWN HONEY-ROASTED TURKEY BREAST AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F.
• Rub 1 teaspoon salt and 1/2 teaspoon pepper around the whole turkey breast, in every crevasse and crevice. Gently peel back the skin and rub the seasoning under the skin too. Do the same with the honey, concentrating it under the skin; avoid putting the honey on top of the skin.
• On a baking sheet, mix the thyme, carrots, sweet potatoes, fennel, onions and 2 tablespoons of the melted butter. Season with salt and pepper. Spread the vegetables out evenly and place the turkey on top of the vegetables. Next, brush the remaining 2 tablespoons melted butter all over the turkey and on top of the skin.
• Cook for 15 minutes, then bump the temperature down to 325 degrees F and cook until the meat registers 165 degrees F on a GOOD instant-read thermometer, for another hour or so. Let rest at least 10 minutes.
• Slice and serve with the roasted vegetables. The turkey will keep in the fridge for up to 5 days, and is perfect for the kids' lunches the following week.

HONEY BRINED SMOKED TURKEY

Steps:

• Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
• Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
• Heat the grill to 400 degrees F.
• Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
• After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
• Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.

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.

HONEY ROASTED TURKEY BREAST

Steps:

• Place the turkey breast in a shallow roasting pan.
• In a medium sauce pan, combine remaining ingredients and gently simmer for 3-5 minutes, allowing the flavor from the sprig on rosemary (I used one that was about 5 inches long) to infuse into the sauce. Remove and keep the sprig of rosemary.
• If you have an injector, inject about 1/2 of the wine/butter/honey mixture into the breast in several locations. Drizzle another 1/4 of the mixture on top of the breast. Season with pepper. I do not use salt because it can draw out some of the moisture of the turkey and it really doesn't need it.
• If you don't have an injector, just pour about 1/2 of the mixture on the breast and then season with pepper.
• Place the sprig of rosemary across the top of the breast.
• Place in an oven preheated to 325 f until the turkey reaches an internal temperature of 160. This took our oven about 2 hours but keep a close eye on it so you don't dry it into turkey jerkey instead of turkey breast. At about 45 minutes, baste it with some of the remaining butter/wine/honey mixture. At 1hour and 15 minutes start basting it every 30 minutes with the juices from the pan.
• Remove at 160 degrees, discard the rosemary, and wrap the breast in foil for at least 15 minutes but will stay warm for much longer.

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 ROASTED TURKEY

Steps:

• Remove giblets and neck from turkey and reserve to make gravy with. Rinse turkey under cold water, drain well. Blot dry with paper towels. Set aside.
• In a large bowl (large enough to hold the large bird), mix salt, water and honey. Mix until thoroughly dissolved. Add ground pepper and half of the chicken stock.
• Place turkey in bowl. stir and pour the brine in and around the turkey. Cover with cling film, then let sit in the fridge 10-12 hours.
• Remove turkey. Drain well and pat dry. Discard the brine. Place turkey on heavy roasting pan.
• Stuff the herbs and garlic into the turkey cavity.
• Squeeze lemon juice into the turkey cavity, then throw in the lemon halves.
• Coat turkey with olive oil inside and out thoroughly. Then rub some salt and fresh ground pepper inside out.
• Add the giblets and neck to the roasting pan.
• Roast in preheated oven at 350F for about 45 minutes to an hour. Baste with leftover chicken stock and juices from the pan. Internal temperature should reach 170°F You check this by sticking a thermometer into the thickest part of the turkey, usually the breast, away from the bone.
• Remove turkey from oven. Set aside drippings for gravy.
• Let rest 15-20 minutes before carving.
• To make the gravy.
• In a sauce pot, saute 1 whole peeled white onion, a celery stalk, 1 peeled carrot until tender and slightly colored.
• Sprinkle in about 2 tablespoons of flour, then stir to distribute evenly.
• Pour drippings into the sauce pot.
• Bring to boil, then let simmer for about 10-15 minutes.
• Pass through a fine strainer. Discard the vegetables and meat.
• Return to heat and reduce by one fourth.
• Season to taste with some salt and pepper. Serve hot!