Honey-glazed turkey is a succulent, flavorful centerpiece ideal for holiday meals or special occasions. The glaze balances sweetness and savory depth, while careful brining, seasoning, and roasting ensure tender, juicy meat with a golden, caramelized skin.
Ingredients
For the Turkey
- 1 whole turkey (12–14 pounds), thawed if frozen
- 1/4 cup unsalted butter, softened
- 2 teaspoons kosher salt, plus more for brining
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 medium onion, quartered
- 1 medium lemon, quartered
- 4–5 sprigs fresh rosemary
- 4–5 sprigs fresh thyme
- 4–5 sprigs fresh sage
- 4 cloves garlic, smashed
For the Honey Glaze
- 1/2 cup honey
- 1/4 cup unsalted butter
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar or fresh lemon juice
- 1/4 teaspoon ground black pepper
Equipment Needed
- Roasting pan with rack
- Basting brush
- Meat thermometer
- Aluminum foil
- Small saucepan
- Mixing bowls
Preparation
1. Preparing the Turkey
Remove the turkey from its packaging, discard the giblets or save them for stock. Pat the turkey dry thoroughly with paper towels.
Optional: Brine the turkey in a solution of 1/2 cup salt dissolved in 1 gallon of cold water for 8–12 hours to enhance moisture and flavor. Rinse and pat dry before roasting.
Tuck the wing tips under the bird to prevent burning.
2. Seasoning
In a small bowl, combine 2 teaspoons kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
Rub the mixture evenly over the turkey’s skin and inside the cavity.
Stuff the cavity with quartered onion, lemon, and sprigs of rosemary, thyme, and sage, along with smashed garlic cloves.
Preparing the Honey Glaze
3. Mixing the Glaze
In a small saucepan over low heat, melt the butter with honey.
Whisk in Dijon mustard, apple cider vinegar (or lemon juice), and black pepper.
Simmer for 2–3 minutes until slightly thickened. Remove from heat and set aside.
Roasting the Turkey
4. Initial Roasting
Preheat the oven to 325°F.
Place the turkey breast-side up on a rack in a roasting pan.
Tent the turkey loosely with aluminum foil and roast for approximately 2 to 2 1/2 hours (about 13–15 minutes per pound), basting occasionally with pan juices.
5. Glazing
About 45 minutes before the turkey is done, remove the foil.
Brush the turkey generously with the honey glaze. Repeat every 10–15 minutes, allowing the glaze to caramelize gradually without burning.
Continue roasting uncovered until the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh.
6. Resting
Remove the turkey from the oven and tent with foil.
Let it rest for at least 20–30 minutes before carving. Resting allows juices to redistribute, keeping the meat moist.
Serving
Carve the turkey into breast, thigh, drumstick, and wing portions.
Serve with the pan juices or an additional drizzle of warmed honey glaze.
Honey-glazed turkey pairs well with roasted vegetables, mashed potatoes, cranberry sauce, and stuffing.
Tips for Best Results
- Pat the turkey thoroughly dry before roasting for crisp skin
- Baste with the glaze gradually to avoid burning
- Use a meat thermometer to prevent overcooking
- Let the turkey rest to retain moisture
- Optional: Brush melted butter under the skin for extra richness
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