HONEY-CITRUS GLAZED TURKEY
A turkey breast is enough for us, but you can roast a whole bird if you're feeding a big group. Either way, this super-succulent turkey wins the day. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 16 servings (3 cups gravy).
Number Of Ingredients 14
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.
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