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)
Glaze1 cup Sourwood Honey1/2 cup Dijon mustard1/2 Tablespoon fresh chopped rosemary1/2 medium onion, finely chopped1 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, cubed1/2 medium onion, finely chopped2 stalks of celery chopped2 biscuits crumbled2 pieces of honey cornbread1 Tablespoon poultry seasoning1 teaspoon salt1 teaspoon pepper1 teaspoon rosemary chopped 1 cup boiling water
DirectionsPlace 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.