Lemon Honey Turkey Recipes

HONEY BRINED HERB ROASTED TURKEY

Steps:

• Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
• Prepare brine by mixing water, honey and salt in a large bowl. Stir until honey dissolves. Add half the thyme and sage along with the garlic and black pepper. Set aside. Add chicken stock.
• Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.
• Pre-heat oven to 350°F Remove turkey from brine and pat dry inside and out. Discard brine. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
• Squeeze lemon juice into the main turkey cavity. Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper.
• Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast turkey, basting with poultry stock every half hour or so.
• Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180°F in the thigh, or 170°F in the breast.
• Remove turkey from the oven and allow it to cool for 15-20 minutes before carving.

LEMON, HONEY & ROSEMARY TURKEY

Steps:

• Preheat oven to 350°F (180°C). Pat turkey dry with paper towels. Zest the lemons; reserve zest. Cut zested lemons in half. Remove leaves from rosemary stems and finely chop; reserve stems. In small bowl, mix butter with half of each of the lemon zest, chopped rosemary and pepper.
• With fingers, gently loosen the turkey skin on breasts. Spread half the butter mixture underneath the skin. Rub the remaining butter mixture on the outside of the turkey. Sprinkle remaining pepper in the cavity. Insert the 4 lemon halves, reserved rosemary stems and onion. Tie legs together with butcher's twine. Place turkey, breast-side up, on a rack in a roasting pan. Tent with foil. Roast bird on the lowest rack 1 1/2 hr. Remove foil. Continue roasting another 1 1/2 hr.
• Meanwhile, mix 1/4 cup (60 mL) wine and honey. After turkey has roasted 3 hr., baste with wine and honey mixture. Roast up to another 30 min., or until an instant-read thermometer inserted into thickest part of thigh reads 180°F (82°C).
• Remove turkey from oven; transfer to serving platter. Tent with foil. Let rest 15 min. Meanwhile, pour pan drippings into a bowl. Allow oil to rise to the surface, skim off with a spoon. Pass drippings through a fine mesh strainer (yield should be about 1 1/2 cups/375 mL).
• Set roasting pan on stovetop over medium-high heat. Stir in remaining white wine; scraping browned bits from bottom of pan. Add drippings and chicken broth; bring to a boil. Dilute cornstarch in 1/4 cup (60 mL) water, mixing until smooth. Whisk cornstarch mixture into dripping mixture until smooth. Bring to boil, stirring, until gravy thickens. Stir in remaining zest and chopped rosemary. Serve with turkey.

LEMON-HERB ROASTED TURKEY

Steps:

• Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

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.

ENGLISH HONEY-ROASTED TURKEY

Steps:

• Pat the turkey dry inside and out with paper towels. Rub the cut lemon halves lightly over the skin of the turkey. Season inside and out with salt and pepper to taste. Place the lemon halves, apple, onion, and potato into the cavity of the turkey. Place into a close-fitting roasting pan.
• Stir the butter and honey together in a small saucepan over medium-low heat until the butter has melted and the mixture is evenly blended. Spoon the honey mixture over the turkey, coating the entire outer surface. Allow to stand 30 minutes, reapplying the honey mixture several times.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake the turkey in the preheated oven for 30 minutes, basting two or three times with the drippings and honey mixture. Reduce the temperature to 350 degrees F (175 degrees C), and cook 30 minutes more, basting frequently. If needed, use a cup of chicken stock to keep the pan juices from drying out.
• Cover the turkey with aluminum foil, and continue roasting until no longer pink at the bone and the juices run clear, 1 1/2 to 2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the foil during the last 15 minutes and baste one last time. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 15 minutes before slicing.

HONEY,LEMON PEPPER GARLIC ROASTED TURKEY WITH GRAVY

Steps:

• Clean and dry the chicken. Place turkey in large bowl.
• Starting at neck cavity, carefully start cutting the turkey skin, so that it remains on turkey,but is easy to pull back, using your fingers to pull back skin.Do not pull skin off of turkey,just pull skin back.
• Pour broth over turkey, under skin.
• Insert 2 pieces of garlic, and 2 sprigs of rosemary under breast skin,rub garlic under skin of turkey,then leave garlic, and rosemary under skin.Rub garlic under the skin of wing and drumstick sections to,let garlic rest under skin in the center of the breast.
• Pull back skin from wings and drumsticks. Rub oregano, sage and tarragon, under breast drumstick and wing skin.Pull skin back so that turkey is covered with it's original skin.
• Season turkey skin with lemon pepper,salt, and poultry seasoning. Place remaining garlic,onion,celery, and bay leaf in the body cavity of turkey. cover turkey and refrigerate for 1- 2 hours.
• In a separate bowl combine honey and lemon juice. Rub mixture into skin of turkey,making sure to coat breast,wings, and drumsticks.
• Remove turkey from bowl with broth,and place in slow cooker on low,or preheat oven to 250 degrees and place turkey in a ovensafe pan. Cook turkey for 4- 6 hours or until juices run clear, when turkey is pierced with knife, and turkey is not pinkish in inside.
• Remove turkey from pan,leaving at least 1 tablespoon of reserved pan drippings.
• In a small pan or skillet brown 1 tablespoon flour.Remove flour from pan,and mix with water.Mix browned flour water mixture with 1 tablespoon of pan drippings,mix well and heat gravy on low for 5 minutes. Stir in salt pepper, Accent, and GravyMaster. Remove from heat, and pour over sliced turkey, mashed potatoes, and/or rice. serve while hot, enjoy.

HONEY CITRUS TURKEY BRINE

Steps:

• Place orange juice, water, honey, brown sugar, lemon, oranges, black pepper, red pepper flakes, garlic, and bay leaf in a large pot; bring to a boil. Cook and stir until sugar is dissolved, 10 minutes. Remove from heat and gradually stir in ice to start chilling the brine.
• Pour brine into a large bucket; add more ice to finish cooling.