Glazed Turkey Roast (Printable version)
Tender turkey roasted with a honey-soy glaze and fresh herbs for a flavorful main dish.
# Ingredient List:
→ Turkey
01 - 1 whole turkey (10–12 lbs), thawed if frozen
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
→ Glaze
04 - 1/2 cup honey
05 - 1/4 cup gluten-free soy sauce
06 - 1/4 cup orange juice
07 - 2 tablespoons Dijon mustard
08 - 2 tablespoons brown sugar
09 - 1 tablespoon apple cider vinegar
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves
→ Aromatics
12 - 1 large onion, quartered
13 - 1 orange, cut into wedges
14 - 4 sprigs fresh rosemary
15 - 4 sprigs fresh thyme
# How to Make It:
01 - Set the oven temperature to 350°F.
02 - Remove neck and giblets from cavity and pat turkey dry with paper towels.
03 - Rub the entire turkey with olive oil and season generously with salt and freshly ground black pepper.
04 - Fill the turkey cavity with quartered onion, orange wedges, rosemary, and thyme sprigs.
05 - Place the turkey breast-side up on a rack inside a large roasting pan, tucking wing tips under the body.
06 - Roast uncovered for approximately 2 hours, basting occasionally with pan juices.
07 - In a small saucepan, combine honey, soy sauce, orange juice, Dijon mustard, brown sugar, apple cider vinegar, minced garlic, and thyme; bring to a simmer over medium heat and cook for 5–7 minutes until glaze thickens slightly. Remove from heat.
08 - Brush the turkey generously with glaze after 2 hours. Continue roasting, applying glaze every 20 minutes, until the internal temperature at the thickest thigh reaches 165°F, about 1 additional hour.
09 - If the skin browns too fast, tent loosely with foil to prevent burning.
10 - Remove from oven and let rest, loosely covered with foil, for 20 to 30 minutes before carving.
# Expert Suggestions:
01 -
- The glaze creates this impossibly glossy, caramelized exterior that looks restaurant-quality but tastes nothing like pretentious.
- Roasting at a lower temperature means fewer kitchen disasters and actually gives you time to handle sides without panic.
- It's naturally gluten-free and feeds a crowd, which makes it perfect for when you want to impress without showing off.
02 -
- Skipping the resting step ruins everything; those 20–30 minutes are when the turkey actually becomes juicy, not just cooked meat.
- Basting isn't optional—the pan juices carry flavor and help create that burnished exterior, so don't skip it even if it feels repetitive.
- A meat thermometer is your real friend here, not the pop-up timer; those things lie constantly.
03 -
- Bring the turkey closer to room temperature before roasting—let it sit out for an hour so it cooks more evenly and browns better.
- Make your glaze ahead and reheat it gently before applying; this saves you from rushing around when you should be monitoring the bird.