Turmeric & Honey Roast Turkey


Description

Very nice turkey roast.

Ingredients

For the Turkey:
1 whole turkey (we used an 11 lb turkey)
4 cups turkey broth
4 tbsp butter, cut into slices
4 rosemary sprigs
1 tsp rubbed sage
1 tsp thyme
1 tsp sea salt
1/2 tsp onion powder
1/2 tsp black pepper

For honey turmeric glaze:
4 tbsp butter
1 tsp ground turmeric
2 tbsp honey
1 tbsp minced garlic
1 tsp sea salt

Directions

Begin by thawing the turkey according to package directions.

Preheat oven to 325°F and move oven rack to the bottom. Remove giblets and rinse entire turkey with cool water. Pat dry with paper towel. Place turkey into roasting pan on rack. Neatly position wings behind turkey.

Place sprigs of rosemary in cavity of turkey. Mix together sage, thyme, onion powder, sea salt and black pepper in a small bowl.

Use fingers to lift the skin of the turkey near the thighs and rub some butter underneath as well as on top. Next, rub dry seasoning under the skin and all over the top of turkey. Pour turkey broth into pan.

Insert an oven-safe meat thermometer into the thickest part of the thigh without touching bone. Place turkey in oven and roast for 1 hour, uncovered.

Carefully remove turkey from the oven. Baste turkey with broth. If you find that the broth has evaporated, add 2 cups of broth to the pan, allow it to mix with the drippings, and then baste as normal.

Tent (see above for details) the turkey with aluminium foil and return to oven.

Continue to cook the turkey, basting every 45 min until the thermometer reaches 165°F degrees. Cooking time will vary with size of turkey (the rule of thumb is 13 min per pound).

Melt butter for glaze over medium/low heat, stir in honey, turmeric, garlic, and sea salt until smooth. Use a basting brush to cover turkey with glaze. Return turkey to oven for 20 min, uncovered.

Allow turkey to rest 20 minutes before carving.

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