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Nutrition Facts
Serving Size 1 (732g) Recipe makes 10 servings The following items or measurements are not included below: rock salt
Calories 1005
Calories from Fat 427		(42%)
Amount Per Serving		%DV
	Total Fat 47.5g	73%
	Saturated Fat 12.9g	64%
	Monounsaturated Fat 18.7g
	Polyunsaturated Fat 11.0g
	Trans Fat 0.0g
Cholesterol 351mg		117%
Sodium 484mg		20%
Potassium 1643mg		46%
Total Carbohydrate 32.7g		10%
	Dietary Fiber 4.0g	16%
	Sugars 21.8g
Protein 108.9g		217%
detailed view... how is this calculated?

Honey Roasted Turkey

Recipe #398253 | ½ day | ½ day prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef Ivan M
Nov 7, 2009

Adopted from a popular French Recipe, the turkey comes out with a lovely golden brown crisp skin and smelling divine! This could be a hit for the coming holidays!

SERVES 10 -12 (change servings and units)

Ingredients

1 whole turkey, fresh frozen, 12-16kg, thawed
500 ml water
100 g rock salt
250 ml honey
20 g fresh ground black pepper
50 g garlic cloves, whole peeled
50 g fresh thyme
30 g fresh sage
30 g fresh rosemary
1 liter chicken stock
2 lemons, juiced
50 ml olive oil

Directions

1
Remove giblets and neck from turkey and reserve to make gravy with. Rinse turkey under cold water, drain well. Blot dry with paper towels. Set aside.
2
In a large bowl (large enough to hold the large bird), mix salt, water and honey. Mix until thoroughly dissolved. Add ground pepper and half of the chicken stock.
3
Place turkey in bowl. stir and pour the brine in and around the turkey. Cover with cling film, then let sit in the fridge 10-12 hours.
4
Remove turkey. Drain well and pat dry. Discard the brine. Place turkey on heavy roasting pan.
5
Stuff the herbs and garlic into the turkey cavity.
6
Squeeze lemon juice into the turkey cavity, then throw in the lemon halves.
7
Coat turkey with olive oil inside and out thoroughly. Then rub some salt and fresh ground pepper inside out.
8
Add the giblets and neck to the roasting pan.
9
Roast in preheated oven at 350F for about 45 minutes to an hour. Baste with leftover chicken stock and juices from the pan. Internal temperature should reach 170°F You check this by sticking a thermometer into the thickest part of the turkey, usually the breast, away from the bone.
10
Remove turkey from oven. Set aside drippings for gravy.
11
Let rest 15-20 minutes before carving.
12
To make the gravy.
13
In a sauce pot, saute 1 whole peeled white onion, a celery stalk, 1 peeled carrot until tender and slightly colored.
14
Sprinkle in about 2 tablespoons of flour, then stir to distribute evenly.
15
Pour drippings into the sauce pot.
16
Bring to boil, then let simmer for about 10-15 minutes.
17
Pass through a fine strainer. Discard the vegetables and meat.
18
Return to heat and reduce by one fourth.
19
Season to taste with some salt and pepper. Serve hot!