Honey-Citrus Glazed Turkey Recipe

Honey-Citrus Glazed Turkey Recipe
Honey-Citrus Glazed Turkey Recipe photo by Taste of Home
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Honey-Citrus Glazed Turkey Recipe

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A turkey breast is enough for us, but you can roast a whole bird if you're feeding a big group. Either way, this super-succulent turkey wins the day. —Peter Halferty, Corpus Christi, Texas
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 3 hours + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 3 hours + standing

Ingredients

  • 1/2 cup butter, melted
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 1/4 cup honey
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 1 turkey (12 to 14 pounds)
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1-1/2 cups reduced-sodium chicken broth
  • GRAVY:
  • 1 to 2 cups reduced-sodium chicken broth
  • 1/3 cup all-purpose flour
  • Salt and pepper to taste

Directions

Preheat oven to 325°. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed.
Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; drizzle remaining butter mixture under the skin. Secure skin to underside of breasts with toothpicks. Sprinkle outside of turkey with salt and pepper.
Add 1-1/2 cups broth to bottom of roasting pan. Roast turkey, uncovered, 30 minutes. Cover loosely with foil; roast 1-1/2 hours longer.
Remove turkey from oven. Warm reserved butter mixture until butter is melted; brush over turkey. Continue roasting turkey, loosely covered, 1 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
Remove turkey to a serving platter. Let stand 20 minutes before carving.
For gravy, pour drippings and loosened browned bits from bottom of roasting pan into a large measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 3 cups.
In a saucepan, mix reserved fat and flour until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with turkey. Yield: 16 servings (3 cups gravy).
Originally published as Honey-Citrus Glazed Turkey in Simple & Delicious October/November 2015

Nutritional Facts

7 ounces cooked turkey with 3 tablespoons gravy : 370 calories, 14g fat (6g saturated fat), 145mg cholesterol, 475mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 51g protein.

  • 1/2 cup butter, melted
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 1/4 cup honey
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 1 turkey (12 to 14 pounds)
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1-1/2 cups reduced-sodium chicken broth
  • GRAVY:
  • 1 to 2 cups reduced-sodium chicken broth
  • 1/3 cup all-purpose flour
  • Salt and pepper to taste
  1. Preheat oven to 325°. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed.
  2. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; drizzle remaining butter mixture under the skin. Secure skin to underside of breasts with toothpicks. Sprinkle outside of turkey with salt and pepper.
  3. Add 1-1/2 cups broth to bottom of roasting pan. Roast turkey, uncovered, 30 minutes. Cover loosely with foil; roast 1-1/2 hours longer.
  4. Remove turkey from oven. Warm reserved butter mixture until butter is melted; brush over turkey. Continue roasting turkey, loosely covered, 1 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
  5. Remove turkey to a serving platter. Let stand 20 minutes before carving.
  6. For gravy, pour drippings and loosened browned bits from bottom of roasting pan into a large measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 3 cups.
  7. In a saucepan, mix reserved fat and flour until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with turkey. Yield: 16 servings (3 cups gravy).
Originally published as Honey-Citrus Glazed Turkey in Simple & Delicious October/November 2015

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