Glazed Honey Lime Turkey Recipes

HONEY-CITRUS GLAZED TURKEY

Steps:

• 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.

HONEY GLAZED CANTONESE TURKEY

Steps:

• First, thaw your turkey. Make sure you provide plenty of time for this step. It's best to let your turkey thaw overnight in the kitchen sink a couple of days before Thanksgiving (if it's frozen solid) or the day before you're going to cook it (preferably the morning, as it will still need to marinate). When the turkey is completely thawed, remove it from the wrapper, and if the inside of the turkey is still frozen, run some warm water into the cavity and let it sit for a few more hours to thaw. If you're in a hurry, you can soak the turkey in lukewarm water to aid the thawing process.
• This is the single most important step to ensuring your turkey cooks evenly. Be sure to also remove the giblet package in the cavity and thoroughly rinse the cavity and outside of the turkey. Next, drain all of the water from the cavity, and pat the whole turkey dry with paper towels. You can also let it drip dry on a rack.
• Make the marinade by mixing together ¼ cup ground bean sauce, 3 tablespoons hoisin sauce, 4 teaspoons minced garlic, 1 tablespoon finely minced shallot, 2 teaspoons minced fresh ginger, 1½ tablespoons salt, 3 tablespoons Shaoxing wine, and 1 teaspoon five spice powder.
• Rub the turkey down inside and out with the marinade, ensuring all surfaces are thoroughly coated. Work the marinade under the skin where possible. If you think you have too much marinade, use the surplus amount in the cavity. Finish the turkey by placing the Chinese dried tangerine peels into the cavity.
• Place the turkey in a roasting pan, cover it with plastic wrap, and refrigerate overnight. The next day, take the turkey out 3 hours prior to roasting to bring it up to room temperature.
• When you're ready to cook the turkey, line the roasting pan with the 3 pounds of chopped potatoes and the chopped leek. Place the turkey on top of the vegetables, breast side down. (We're going to flip it later).
• Preheat the oven to 425 degrees F, and arrange an oven rack in the lower third of the oven. While that's happening, prepare the glaze. Mix together ⅓ cup hot water, 2 teaspoons red Zhejiang vinegar, and 3 tablespoons of honey. Set aside.
• Roast your Cantonese turkey for 30 minutes. Then use a basting brush to glaze the turkey with your honey mixture and rotate the pan 180 degrees. Roast for another 30 minutes, and give the turkey another basting with the glaze.
• Remove the turkey from the oven, and lower the temperature to 325 degrees F. Using a clean kitchen towel and a sturdy roasting fork, flip the turkey breast-side up. Carefully brush off any vegetables that may be stuck to the turkey, taking care not to damage the skin on the breast.
• Roast the turkey at the lower temperature for another hour and 5 minutes (for a 13 pound turkey) to an hour and a half (for a 15 pound turkey). Glaze the turkey every 15 minutes, and rotate the pan halfway through the second block of roasting time. If the turkey is browning too much, tent it lightly with aluminum foil.
• The surest way to check if your turkey is cooked through is to use a meat thermometer. The internal temperature of the thigh should register 165 degrees and the juices should run clear (not pink).
• When your turkey is done, transfer it to a serving plate, cover it lightly with aluminum foil, and let it rest for 20 minutes. Use a slotted spoon to scoop the potatoes and leeks out of the pan. Serve them as-is, or make them into a delicious side of roasted mashed potatoes (just add milk, butter, and salt to taste). Lastly, pour the pan drippings through a fine mesh strainer into a fat separator to make the gravy.

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.

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.

DELICIOUS TURKEY GLAZE

Steps:

• In a small bowl, whisk together the apple cider, butter and honey.
• Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.

HONEY GLAZED TURKEY

Steps:

• Rinse turkey inside and out. Pat dry. Reserve giblets and neck for broth.
• Make filling: Mix bread crumbs, green pepper, onion, chicken broth and spices.
• Add orange peel and orange juice.
• Spoon stuffing into cavity of turkey. Close openings with skewers.
• Place turkey, breast side up, on a rack in a shallow pan. Insert meat thermometer in thickest part of thigh.
• Roast turkey, uncovered, at 325 degrees for about 1 hour.
• For glaze combine butter, orange juice and honey.
• Brush turkey several times with glaze and pan drippings and roast it for another 1 1/2 to 2 hours until thermometer registers 180 degrees.
• Remove turkey, keep warm; slice and serve.