Honey And Herb Roast Turkey
26
- Prep Time30 min
- Total Time4 h
- Makes20 servings
Honey, sage and sherry come together in this sweet and fragrant holiday favourite.
Ingredients
6 kg turkey
1/2 cup butter, at room temperature
2 tbsp finely chopped fresh sage
6 garlic cloves, minced
1 1/4 tsp salt, divided
1 cup dry sherry
1/2 cup water
1/4 cup honey
2 cups no-salt chicken broth
4 tsp cornstarch
1 tsp Worcestershire sauce
Instructions
POSITION oven rack in bottom third of oven. Preheat to 325F. Place a rack in a roasting pan.
WASH and dry turkey well. Reserve neck bone. Discard giblets. Stir butter with sage, garlic and 1 tsp salt. Season with fresh pepper. Rub butter mixture under and over skin of turkey. Transfer turkey to rack in pan. Bend wings and tuck under the bird. Pour sherry into pan along with water and reserved neck bone. Cover tightly with foil.
ROAST in bottom third of oven for 2 hrs. Remove foil and brush turkey with honey. Continue roasting, uncovered, until a meat thermometer inserted into thickest part of thigh reads 175F, about 1 more hr, for a total cook time of about 15 min per 500 g. (If turkey is browning too much during last hour of cooking, cover with foil.) Transfer turkey to a cutting board. Tent loosely with foil and let rest at least 25 min before carving.
SKIM off any fat floating on pan juices. Place pan over 2 burners or pour juices into a medium saucepan. Boil over medium. Stir broth with cornstarch, Worcestershire sauce and remaining 1/4 tsp salt. Whisk into pan until gravy thickens, about 5 min.
Nutrition (per serving)
Calories 547, Protein 71g, Carbohydrates 12g, Fat 31g, Sodium 567mg.
Excellent source of Vitamin B6.
Our chestnut and sausage stuffing recipe is a perfect pairing with this bird.
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