Tender No-Fuss Honey Roasted Turkey

Dried out turkey? Not this year! Brining all night? No, thank you.  This Juicy No-Fuss Honey Roasted Turkey is the easiest, most delicious turkey you'll ever make. White meat, dark meat, even the leftovers would be tender - if there were any. Sourwood Honey's complex symphony of flavors will caramelize to lock in all the juices so no need for citrus or brines.

Turkey (14 to 16 pounds)

Glaze

  • 1 cup Sourwood Honey
  • 1/2 cup Dijon mustard
  • 1/2 Tablespoon fresh chopped rosemary
  • 1/2 medium onion, finely chopped
  • 1 clove of garlic, finely chopped (can sub garlic powder)
  • 1 teaspoon salt
  • 1 teaspoon pepper

    Stuffing (bc it goes in the bird)

  • 1/2 cup butter, cubed
  • 1/2 medium onion, finely chopped
  • 2 stalks of celery chopped
  • 2 biscuits crumbled
  • 2 pieces of honey cornbread
  • 1 Tablespoon poultry seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon rosemary chopped
  •  1 cup boiling water 

    Directions
  • 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 glaze ingredients; brush over turkey. 
  • Combine stuffing ingredients and loosely stuff turkey just before baking.
  • Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 175°-180° and 165° in the stuffing. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
  • Remove turkey from oven; cover loosely with foil and let stand 20 minutes before carving. Save the fat and pan drippings and thicken for gravy.