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Honey-Citrus Glazed Turkey

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
  • Total Time
    Prep: 30 min. Bake: 3 hours + standing
  • Makes
    16 servings (3 cups gravy)

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.

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Average Rating:
  • tammycookblogsbooks
    Feb 5, 2018

    I didn't have turkey so I used chicken thighs. The flavoring of this dish is good and works for both a simple meal and an elegant meal.