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English Honey-Roasted Turkey

I wanted a honey roast turkey that was simple and traditional because I usually have a very herby chestnut-filled stuffing. I picked up this recipe in England and absolutely love it. The gravy made from the pan drippings is heavenly!
Print Recipe
Prep Time 45 minutes
Cook Time 2 hours 35 minutes
Total Time 4 hours 5 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 6153 kcal

Equipment

  • 1 Roasting pan
  • 1 Small Saucepan
  • 1 Instant-Read Thermometer Essential for ensuring safe internal temperature.
  • 1 Basting Brush For even application of glaze and drippings.
  • 1 Aluminum Foil For covering the turkey during roasting and resting.

Ingredients
  

Main

  • 1 10 pound whole turkey - thawed, neck and giblets removed
  • 1 lemon cut in half
  • salt and black pepper to taste
  • 1 small apple peeled
  • 1 small onion peeled
  • 1 small potato peeled
  • 6 ounces honey
  • 3 ounces butter
  • 1 cup chicken stock Optional

Instructions
 

  • Pat turkey dry inside and out with paper towels. Rub lemon halves lightly over skin of turkey. Season skin and cavity with salt and pepper. Place lemon halves, apple, onion, and potato into cavity. Place turkey into a close-fitting roasting pan.
  • Stir together honey and butter in a small saucepan over medium-low heat until butter has melted and mixture is evenly blended. Spoon over turkey, coating entire outer surface. Allow to stand for 30 minutes, reapplying honey mixture several times.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake turkey in the preheated oven for 30 minutes, basting two or three times with pan drippings. Reduce oven temperature to 350 degrees F (175 degrees C) and cook for 30 minutes more, basting frequently. Add chicken stock to keep pan juices from drying out, if needed.
  • Cover turkey with aluminum foil and continue roasting until no longer pink near the bone and the juices run clear, 1 1/2 to 2 hours more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C). Remove the foil during the last 15 minutes of roasting and baste with pan juices one last time.
  • Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.

Notes

For optimal crisp skin, ensure the turkey is thoroughly patted dry before applying the glaze. The initial higher temperature helps set the honey-butter crust and promotes browning, while the subsequent lower temperature ensures even cooking without burning the exterior. Basting frequently is crucial for developing a rich, flavorful skin, but minimize oven door opening to maintain heat. The resting period is non-negotiable; it allows juices to redistribute, guaranteeing a tender and moist bird. For an added layer of complexity, consider placing fresh herbs like thyme and sage in the cavity alongside the fruit and vegetables.