Best 5 Honey Glazed Turkey Recipes

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.

HONEY-CITRUS GLAZED TURKEY

Steps:

• Preheat oven to 325°. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed., Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; drizzle remaining butter mixture under the skin. Secure skin to underside of breasts with toothpicks. Sprinkle outside of turkey with salt and pepper., Add 1-1/2 cups broth to bottom of roasting pan. Roast turkey, uncovered, 30 minutes. Cover loosely with foil; roast 1-1/2 hours longer., Remove turkey from oven. Warm reserved butter mixture until butter is melted; brush over turkey. Continue roasting turkey, loosely covered, 1 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Remove turkey to a serving platter. Let stand 20 minutes before carving., For gravy, pour drippings and loosened browned bits from bottom of roasting pan into a large measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 3 cups., In a saucepan, mix reserved fat and flour until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with turkey.

GLAZED TURKEY WITH MAILLE® HONEY DIJON MUSTARD

Steps:

• First make the stuffing. Heat 1 tablespoon oil in a pan and fry bacon. Add remaining oil to pan and gently fry onion over low heat to soften, but not brown. Place breadcrumbs in a bowl and add bacon and onion, apricots and parsley. Season well.
• Using pastry brush, paint Maille® Honey Dijon mustard over turkey. Place lemon and onion in turkey cavity and season. Spoon stuffing into neck end, pressing in tightly. Secure neck flap underneath. Lightly cover with foil. Place in a pre-heated oven at 350 degrees F and roast for 3 1/2 hours, basting every hour and replacing foil. Test for thorough cooking by piercing the thick part of the thigh with a skewer. The juices should run clear with no pink tinge.
• Place vegetables in a roasting tin, drizzle with olive oil and season. Place in oven 35 minutes before the end of roasting time. Turn occasionally.

RED CHILI AND HONEY-GLAZED TURKEY WITH ANCHO PAN GRAVY

Steps:

• Bring 3 1/2 cups water to boil in medium saucepan over high heat. Remove from heat. Add ancho chilies and let stand 1 hour. Drain, reserving 2/3 cup liquid. Combine chilies and reserved liquid in processor; process to smooth thick paste. Using rubber spatula, press ancho paste through strainer; discard solids in strainer. Set aside.
• Position rack in center of oven and preheat to 400°F. Arrange tomatoes in single layer in oiled 13x9-inch baking pan. Cut top 1/4 off heads of garlic; discard tops. Arrange garlic, cut side up, in single layer in small glass baking dish. Drizzle with 2 tablespoons chicken broth and oil; cover baking dish tightly with foil. Place tomatoes and garlic in oven. Roast tomatoes until softened and lightly browned, turning once, about 30 minutes. Bake garlic until tender when pierced with skewer, about 1 hour. Place tomatoes in processor and blend to smooth purée. Allow garlic to cool, then squeeze garlic cloves from skins into small bowl. Mash garlic with fork to smooth purée. (Ancho paste, tomato purée and garlic purée can be made 1 day ahead. Cover separately; chill.)
• Position rack in bottom third of oven and preheat to 325°F. Mix 3 tablespoons garlic purée, butter, chili powder and 1 tablespoon honey in small bowl until well blended. Season to taste with salt and pepper. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread all but 2 tablespoons garlic-chili butter under turkey skin. Rub outside of turkey with remaining garlic-chili butter. Place turkey on rack set in large roasting pan. Roast 1 hour. Combine orange juice with 2/3 cup chicken broth. Pour mixture over turkey. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes and adding more broth as needed if pan juices evaporate, about 3 hours longer. Transfer turkey to platter. Tent with foil to keep warm.
• Add 1 cup chicken broth to pan juices and bring to boil, scraping up browned bits. Strain pan juices into heavy large saucepan; discard solids in strainer. Spoon fat off top; discard fat. Add ancho paste, tomato purée, remaining garlic purée and 5 1/2 cups Giblet Stock. Bring to boil over medium-high heat. Reduce heat to medium and simmer uncovered until slightly thickened, stirring occasionally, about 10 minutes. Add chocolate; stir until smooth. Mix in remaining 1 tablespoon honey. Season to taste with salt and pepper. Serve gravy alongside turkey.
• *Sold at Latin American markets, specialty foods stores and some supermarkets

HONEY-GLAZED TURKEY WITH ROASTED PINEAPPLE

Steps:

• Heat oven to 325°. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour. Peel pineapple. Cut lengthwise into 16 wedges remove core. Cut each wedge in half crosswise to make 32 wedges. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170° and juice is no longer pink when center is cut. Remove turkey and pineapple keep warm. Pour drippings into measuring cup skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water stir into drippings. Boil and stir 1 minute. Serve with turkey.1 Serving: Calories 210 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 70mg Sodium 190mg Carbohydrate 7g (Dietary Fiber 0g) Protein 25g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.