Best Glazed Honey Lime Turkey Recipes

HONEY-GLAZED 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.

CHIPOTLE CITRUS-GLAZED TURKEY TENDERLOINS

Steps:

• Sprinkle turkey with salt and pepper. In a large skillet, brown turkey in oil on all sides., Meanwhile, in a small bowl, whisk the juices, brown sugar, molasses and chipotle peppers; add to skillet. Reduce heat and simmer for 12-16 minutes or until turkey reaches 165°. Transfer turkey to a cutting board; let rest for 5 minutes., Simmer glaze until thickened, about 4 minutes. Slice turkey and serve with glaze. Top with cilantro.

HERB-GLAZED TURKEY

Steps:

• Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325° for 2 hours., In a small bowl, combine honey, corn syrup, butter, rosemary, sage, basil, and the remaining salt and pepper. Brush over turkey. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer, basting frequently with pan drippings. Cover loosely with foil if turkey browns too quickly., Remove from oven. Cover and let stand for 15 minutes before carving.

CITRUS-GLAZED TURKEY WITH CHIPOTLE GRAVY

Steps:

• For glaze:
• Melt butter in heavy small saucepan over medium heat. Remove from heat. Stir in next 7 ingredients. Freeze until mixture begins to firm up but is still spreadable, about 30 minutes. Set aside 1/2 cup citrus glaze for gravy.
• For turkey:
• Melt butter in large nonstick skillet over medium-high heat. Add onions and reserved turkey parts and sauté until onions are very deep brown, about 22 minutes. Add carrots, celery, and tomatoes to skillet and toss to blend. (Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)
• Set rack in bottom third of oven and preheat to 400°F. Place small rack in center of large roasting pan. Sprinkle vegetable mixture with turkey parts around rack. Rinse turkey inside and out; pat dry. Place turkey on rack in roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup citrus glaze over breast meat under skin. If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under turkey; tie legs together loosely to hold shape. Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze. Sprinkle turkey generously with salt and pepper. Cover turkey (not pan) loosely with foil. Roast 30 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Press foil snugly around turkey (not pan). Roast 1 hour 15 minutes. Add 1 cup broth to pan. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed. Transfer turkey to platter. Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices.
• For gravy:
• Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer. Spoon fat from top of juices; discard fat. Add enough chicken broth to pan juices in cup to measure 6 cups.
• Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted. Gradually add flour; whisk 1 minute. Gradually whisk in pan juices. Bring to boil, whisking until smooth. Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper. Brush any remaining glaze over turkey. Serve turkey with gravy.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

HOLIDAY TURKEY WITH HONEY ORANGE GLAZE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Combine sage, salt, and thyme in a small bowl. Rub half of the sage mixture all over the turkey, then place the turkey in a large roasting pan. Set remaining sage mixture aside. Bring butter, orange juice, orange marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. Stir in the remaining sage mixture. Brush the turkey with the glaze.
• Bake the turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. Cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with the glaze. 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 turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

CITRUS AND HERB TURKEY

Steps:

• Preheat oven to 425 with rack in lower third position.
• Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
• Rub skin with olive oil and season with remaining salt and pepper.
• Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
• Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
• Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
• Carve turkey and serve with gravy.

ORANGE-GLAZED TURKEY

Steps:

• In a small bowl, combine the salt, pepper, savory and sage. Rub 1 tablespoon of seasoning mixture in turkey cavity. Place the pears, onion and celery in turkey cavity; tie drumsticks together. Place, breast side up on a rack in a roasting pan. Combine butter and remaining seasoning mixture; brush over turkey. Bake, uncovered, at 325° for 3-1/4 to 3-1/2 hours. , Meanwhile, combine orange marmalade, orange juice and honey in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until thermometer reads 180°, brushing occasionally with the orange glaze. Cover and let stand for 15 minutes before carving. Thicken pan juices for gravy if desired.