A turkey is at the center of the Thanksgiving holiday. Here is a tip to get that beautiful golden roasted turkey: Tent the turkey loosely with foil to delay browning of the breast. Remove foil during the last 50 minutes to allow the turkey to brown. Also, baste every 20 minutes to keep the bird moist.
- Prepare and clean 1 turkey (14 to 16 pounds)
- For GLAZE:
- 1/2 cup Manuka Honey
- 1/2 cup Dijon mustard
- 1-1/2 teaspoons dried rosemary, crushed
- 1 teaspoon onion powder
- 1/2 teaspoon Pacific Seal Salt (Fine)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake at 325° for 2 hours.
In a small bowl, mix all the glaze ingredients. Brush evenly over turkey. Bake 1-3/4 to 2-1/4 hours or until a thermometer inserted in thickest part of the thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Remove from oven and Stuff loosely with New Zealand Mesquite Stuffing. Serve and enjoy!
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