Honey-Spiced Turkey
At the end of the day, a turkey is just a big chicken! There’s no reason to be intimidated by the poultry’s prodigious size. For those who prefer to serve…
Instructions
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1
Place the turkey in a large glass or ceramic dish, breast side up.
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2
Season the turkey skin with half of the salt. Rub the exterior and interior of the turkey with the cut side of the lemon for 2 minutes. Sprinkle with the remaining salt, especially the breast. Cover with plastic wrap and refrigerate for 48 hours.
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3
With the rack in the lower third position, preheat the oven to 350°F (180°C).
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4
In a bowl, combine the spices. Set aside half for the gravy.
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5
In a small pot over medium heat, melt the butter. Add the remaining spice mixture and cook for 30 seconds. Set aside the spiced butter.
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6
Place the turkey in a large roasting pan, breast side up. Pat dry with paper towels. Stuff the turkey with 3 onion halves. Tie the legs together with butcher’s twine. Brush the turkey on all sides with the spiced butter. Place the remaining onions around the turkey.
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7
Bake for 1 hour 30 minutes. Add the water to the roasting pan and continue cooking for 1 hour. Brush the turkey with the honey and continue cooking for 30 minutes or until a meat thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C). Set the turkey aside on a large plate and keep warm. Skim and set aside the cooking juices for the gravy.
At the end of the day, a turkey is just a big chicken! There’s no reason to be intimidated by the poultry’s prodigious size. For those who prefer to serve the whole bird, here’s a recipe that’s hassle-free. To guarantee tender turkey every time, keep this magic trick in mind: Rub with salt and lemon, and let rest in the refrigerator for two days beforehand.
