We kicked off our month of recipes with a variety of honey flavored ham. Most Thanksgivings are not complete without the main dish – Turkey! Some people simply find turkey too dry. However, using the right glaze and cooking it at the right temperature for the correct length of time will resolve that. You will soon have the best tasting turkey in your family.
- 1 turkey (14 to 16 pounds)
- 1 stick of butter
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1-1/2 teaspoons dried rosemary, crushed
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- Place turkey on a rack in a shallow roasting pan, breast side up.
- Remove organs from each end of turkey.
- Rub butter along turkey, making sure to cover under wings. Put small pats of butter under each wing and inside turkey. This helps keep it moist.
- Cover pan with lid or tent turkey using aluminum foil.
- Bake at 325° for 2 hours.
- In a small bowl, mix glaze ingredients; brush over turkey. Be sure to brush under wings. 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.)
- 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.