Celebrating is even sweeter when your Thanksgiving turkey is roasted with a honey and orange glaze.

Get ready to make this juicy and flavorful recipe by shop for your Thanksgiving turkey and all of the veggies, herbs and glaze ingredients at [ Ссылка ]

00:03 prepping the carrots
00:14 making the orange honey glaze
00:22 seasoning the turkey
00:49 brushing on the glaze
01:00 roasting the turkey
01:14 sautéing carrots in the pan drippings

By brushing your turkey with a blend of orange juice, orange marmalade, honey and butter you give your turkey a delicious skin with sweetness in every bite.

For even more hints of citrus a mixture of carrots, thyme, chicken stock and butter is roasted under the turkey.

Make this turkey recipe part of your happy Thanksgiving.


How to Cook Turkey:

Adjust oven rack to lowest position; preheat oven to 325°F.

In large roasting pan, stir carrots, 5 sprigs thyme, stock, ¾ cup orange juice and ¼ cup melted butter.

In small bowl, stir marmalade, honey and remaining 2 tablespoons orange juice.

Place roasting rack in roasting pan over carrot mixture.

Remove giblets, liver and neck from turkey cavity.

Place turkey, breast side up, on rack in pan; sprinkle inside cavity with ½ tablespoon each salt and pepper and stuff with orange.

With fingers, gently separate skin from breast meat; stuff remaining ¼ cup softened butter under skin.

Sprinkle outside of turkey with remaining ½ tablespoon each salt and pepper; spread with ¼ cup honey mixture.

If not already secured, tie legs together with kitchen string and tuck wing tips under turkey to hold in place. Tent turkey loosely with aluminum foil; roast 1-½ hours.

Remove foil; brush turkey with 3 tablespoons honey mixture. Roast 2½ to 3 hours or until juices run clear and internal temperature reaches 160°F in thickest part of thigh, making sure thermometer doesn't touch bone, brushing with remaining honey mixture every 45 minutes and turning pan to brown evenly.

If bottom of pan looks dry, add 1 cup stock or water; if turkey is browning too quickly, tent loosely with foil. Transfer turkey to cutting board; loosely cover with foil and let stand 30 minutes. (Internal temperature will rise 5 to 10° upon standing.)

Heat large skillet over medium heat; with slotted spoon, transfer carrots from roasting pan to skillet. Add remaining 1 tablespoon chopped thyme and ¼ cup pan drippings; cook 2 minutes or until carrots are glazed, stirring frequently. Transfer to serving platter. Makes about 4 cups.

Carve turkey; serve with carrots garnished with orange quarters and thyme sprigs, if desired.


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