• 4 limes, rolled to release juices
  • 15-lb turkey, washed, dried, giblets and neck discarded
  • 1/2 cup unsalted butter, melted
  • 1tsp salt
  • 1/4tsp pepper
  • 4 cups chicken broth
  • 1 bay leaf
  • 1/4tsp peppercorns
  • 1/4tsp fennel seeds
  • 2 whole cloves
  • 1/3 cup of honey
  • 6 tbsp all-purpose flour


Preheat oven to 325 degrees. With fork, prick limes on all sides through to flesh; place inside turkey. With kitchen string, tie legs together. Place turkey on rack in roasting pan; brush with some melted butter; sprinkle with
salt and pepper. Tent with foil. Roast turkey 3 to 4 hours or until meat thermometer inserted in thickest part
of thigh reads 160 degrees, basting every 15 minutes with pan juices and all but 1tbsp of remaining butter(juices should render after 2 hrs). In saucepan boil broth, bay leaf, peppercorns, fennel, and cloves over low heat, simmer 10 minutes. Cool; strain into glass measure. In cup, mix 1tbsp of broth, the honey, and remaining tbsp of butter; brush over turkey. Roast turkey 1 hr or until thermometer registers 170 degrees. Place on platter. Remove string and limes. Keep turkey warm. Strain juices from turkey into broth. Skim off fat and reserve 1/4 cup. Squeeze 1/4 cup of juice from limes. GRAVY: Place turkey roasting pan on 2 stove top burners. In pan, over medium heat, blend reserved fat with flour; whisk constantly until smooth and
bubbly. Gradually whisk in broth mixture, scraping pan to loosen browned bits. Add any juices from turkey and lime juice. Boil, whisking; cook 5 minutes or until thickened.

Makes 16 servings

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Honey-Glazed Turkey