Description
A mouthwatering roasted turkey glazed with a sweet and spicy hot honey butter — juicy on the inside, golden and caramelized on the outside. Perfect for holidays or special gatherings.
Ingredients
- 1 whole turkey (12–14 lbs), thawed
- 1/2 cup unsalted butter, softened
- 1/4 cup hot honey (or honey mixed with 1–2 tsp hot sauce)
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth (for roasting pan)
- 1 lemon, halved
- 1 onion, quartered
- 3 sprigs rosemary (for cavity)
Instructions
- Preheat oven to 325°F (165°C). Pat the turkey dry with paper towels and remove giblets from the cavity.
- In a bowl, mix softened butter, hot honey, garlic, rosemary, thyme, paprika, salt, and pepper until well combined.
- Gently loosen the skin over the turkey breast and thighs. Spread half of the honey butter mixture under the skin and rub the remaining mixture all over the outside of the bird.
- Stuff the cavity with lemon halves, onion, and rosemary sprigs. Place the turkey on a roasting rack in a large roasting pan and pour the chicken broth into the bottom of the pan.
- Roast the turkey uncovered for about 3 to 3½ hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste every 45 minutes with pan juices.
- For extra caramelization, brush the turkey with additional hot honey butter during the last 20 minutes of roasting.
- Remove from oven and rest for 20–30 minutes before carving.
Notes
- Adjust the spice level by adding more or less hot sauce to the honey butter.
- If the turkey begins to brown too quickly, tent loosely with foil.
- Save the pan drippings to make a spicy-sweet gravy.
- This recipe works beautifully with chicken for smaller servings.
- Prep Time: 20 mins
- Cook Time: 3 hrs 30 mins
- Category: Main Course
- Method: Roasting
- Cuisine: American