Lemon Honey Turkey Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
• Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
• Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
• Slice the turkey and serve.

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.

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.

Steps:

• Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

Steps:

• Pat the turkey dry inside and out with paper towels. Rub the cut lemon halves lightly over the skin of the turkey. Season inside and out with salt and pepper to taste. Place the lemon halves, apple, onion, and potato into the cavity of the turkey. Place into a close-fitting roasting pan.
• Stir the butter and honey together in a small saucepan over medium-low heat until the butter has melted and the mixture is evenly blended. Spoon the honey mixture over the turkey, coating the entire outer surface. Allow to stand 30 minutes, reapplying the honey mixture several times.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake the turkey in the preheated oven for 30 minutes, basting two or three times with the drippings and honey mixture. Reduce the temperature to 350 degrees F (175 degrees C), and cook 30 minutes more, basting frequently. If needed, use a cup of chicken stock to keep the pan juices from drying out.
• Cover the turkey with aluminum foil, and continue roasting until no longer pink at the bone and the juices run clear, 1 1/2 to 2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the foil during the last 15 minutes and baste one last time. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 15 minutes before slicing.

Steps:

• Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
• Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
• Heat the grill to 400 degrees F.
• Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
• After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
• Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.

Steps:

• Place orange juice, water, honey, brown sugar, lemon, oranges, black pepper, red pepper flakes, garlic, and bay leaf in a large pot; bring to a boil. Cook and stir until sugar is dissolved, 10 minutes. Remove from heat and gradually stir in ice to start chilling the brine.
• Pour brine into a large bucket; add more ice to finish cooling.

Steps:

• Clean and dry the chicken. Place turkey in large bowl.
• Starting at neck cavity, carefully start cutting the turkey skin, so that it remains on turkey,but is easy to pull back, using your fingers to pull back skin.Do not pull skin off of turkey,just pull skin back.
• Pour broth over turkey, under skin.
• Insert 2 pieces of garlic, and 2 sprigs of rosemary under breast skin,rub garlic under skin of turkey,then leave garlic, and rosemary under skin.Rub garlic under the skin of wing and drumstick sections to,let garlic rest under skin in the center of the breast.
• Pull back skin from wings and drumsticks. Rub oregano, sage and tarragon, under breast drumstick and wing skin.Pull skin back so that turkey is covered with it's original skin.
• Season turkey skin with lemon pepper,salt, and poultry seasoning. Place remaining garlic,onion,celery, and bay leaf in the body cavity of turkey. cover turkey and refrigerate for 1- 2 hours.
• In a separate bowl combine honey and lemon juice. Rub mixture into skin of turkey,making sure to coat breast,wings, and drumsticks.
• Remove turkey from bowl with broth,and place in slow cooker on low,or preheat oven to 250 degrees and place turkey in a ovensafe pan. Cook turkey for 4- 6 hours or until juices run clear, when turkey is pierced with knife, and turkey is not pinkish in inside.
• Remove turkey from pan,leaving at least 1 tablespoon of reserved pan drippings.
• In a small pan or skillet brown 1 tablespoon flour.Remove flour from pan,and mix with water.Mix browned flour water mixture with 1 tablespoon of pan drippings,mix well and heat gravy on low for 5 minutes. Stir in salt pepper, Accent, and GravyMaster. Remove from heat, and pour over sliced turkey, mashed potatoes, and/or rice. serve while hot, enjoy.