Herb-Glazed Turkey Recipe

Name: Herb-Glazed Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 turkey (14 to 16 pounds); 1/4 cup olive oil; 2 teaspoons dried thyme; 1-1/2 teaspoons salt, divided; 1-1/4 teaspoons pepper, divided; 1 cup honey; 1 cup corn syrup; 1/4 cup butter, melted; 2 teaspoons dried rosemary, crushed; 1 teaspoon rubbed sage; 1 teaspoon dried basil

Servings: persons

1 turkey (14 to 16 pounds)
1/4 cup olive oil
2 teaspoons dried thyme
1-1/2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1 cup honey
1 cup corn syrup
1/4 cup butter, melted
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried basil

1
Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325u00b0 for 2 hours.
2
In a small bowl, combine honey, corn syrup, butter, rosemary, sage, basil, and the remaining salt and pepper. Brush over turkey. Bake until a thermometer inserted in thickest part of thigh reads 170u00b0-175u00b0, about 90 minutes longer, basting frequently with pan drippings. Cover loosely with foil if turkey browns too quickly.
3
Remove from oven. Cover and let stand for 15 minutes before carving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 turkey (14 to 16 pounds), 1/4 cup olive oil, 2 teaspoons dried thyme, 1-1/2 teaspoons salt, divided, and more.

Yes, Herb-Glazed Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Glazed Turkey

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