Honey and Spice Glazed Turkey
Contributed by: News Canada
(NC) - You may be surprised at how easy it is to prepare and serve the perfect turkey.
What do you need?
A turkey, a roasting pan, a rack, some vegetable oil and an oven.
What to do first?
If your turkey is frozen, thaw it in the refrigerator. You must allow 1 day for every 4 pounds of turkey. A 15 lb (7 kg) turkey will take 4 days to thaw.
How to prepare for roasting?
Before you start, preheat the oven to 325 F (165 C).
Take the turkey to the sink and remove the packaging. Remove the neck and giblets. (They will be in the body cavity and/or the neck cavity.)
Pat the turkey, inside and out, with paper towels to remove excess moisture. Place it on the rack in the roasting pan. The final step is to brush the turkey with vegetable oil to keep the skin from drying and give the bird a rich, golden colour.
How long to roast?
Use 15 minutes per pound as a guideline. A 15 lb (7 kg) un-stuffed turkey will take about 3 1/2 hours. Not all ovens cook at the same rate so you must check for doneness with a meat thermometer. The temperature deep in the thigh should be 180 F (83 C). Note: Allow the turkey to set for 15 minutes before carving.
The experts at the Butterball Turkey Talk-Line (1-800-BUTTERBALL) will answer any other turkey questions you may have. (www.butterball.ca)
Whole roast turkey brushed with a sweet and spicy glaze.
Prep Time: 20 minutes - Total Time: 3+ hours (approximately)
- 2 tsp (10 mL) chili powder
- 1/2 tsp (3 mL) garlic powder
- 1/4 tsp (1 mL) allspice (ground)
- 1/4 tsp (1 mL) cumin (ground)
- 1/4 tsp (1 mL) salt
- 1/8 tsp (1 mL) red pepper (ground)
- 2 tbsp (30 mL) honey
- 1 tsp (5 mL) water
- 1 Butterball* Turkey
Prepare turkey as per package directions.
Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended; set aside.
About 45 minutes before the turkey is done brush with honey spice mixture. Place foil loosely over turkey and cook until meat thermometer reaches 180 F (83 C) in the deepest part of the thigh.
Let turkey stand for 15 minutes before carving.
Recipe from the Butterball* Kitchen www.butterball.ca.