Turkey Glazed with Chamomile Sage and Honey
Elevate your holiday feast with this exquisite Turkey Glazed with Chamomile Sage and Honey, a show-stopping centerpiece bursting with flavor and aromatic elegance. Infused with the delicate floral notes of chamomile, the earthiness of fresh sage, and the natural sweetness of honey, this recipe offers a sophisticated twist on a traditional roasted turkey. A luscious chamomile-sage butter is generously spread beneath the skin for unparalleled juiciness, while a fragrant stuffing of fresh herbs, onion, and citrus adds depth to every bite. Roasted to golden perfection with frequent basting, this turkey is both tender and irresistibly crispy. Perfect for Thanksgiving or any special gathering, this recipe pairs beautifully with seasonal sides and is sure to impress your guests with its unique blend of flavors.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Unsalted butter, softened
- 2 tablespoons Dried chamomile flowers (or 4 chamomile tea bags)
- 2 tablespoons Fresh sage leaves, finely chopped
- 0.33 cup Honey
- 4 cloves Garlic, minced
- 1 tablespoon Salt
- 1 teaspoon Black pepper, freshly ground
- 3 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 Onion, quartered
- 1 Lemon, sliced
- 3 Fresh rosemary sprigs
- 4 Fresh thyme sprigs
- 1 piece Kitchen twine
Instructions
Preheat your oven to 325°F (165°C).
Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out under cold water, then pat it dry with paper towels.
In a small bowl, mix the softened butter, dried chamomile, chopped sage, honey, minced garlic, salt, and black pepper until well combined.
Gently loosen the skin of the turkey by sliding your fingers between the skin and the breast meat, being careful not to tear the skin.
Spread half of the chamomile-sage butter mixture evenly under the skin, and rub the remaining half over the entire surface of the turkey.
Stuff the turkey cavity with the quartered onion, lemon slices, rosemary sprigs, and thyme sprigs.
Tie the legs together with kitchen twine, and tuck the wing tips under the bird.
Place the turkey on a roasting rack in a large roasting pan. Drizzle the olive oil over the turkey to help it brown nicely.
Pour the vegetable broth into the bottom of the roasting pan to keep the turkey moist as it cooks.
Cover the turkey loosely with foil, and roast in the preheated oven for about 2 ½ hours, basting every 30 minutes with the pan drippings.
Remove the foil for the final 30 minutes of cooking to allow the skin to brown and crisp up.
Check the internal temperature of the turkey by inserting a meat thermometer into the thickest part of the thigh without touching the bone. The turkey is done when the temperature reads 165°F (74°C).
Remove the turkey from the oven and let it rest, tented with foil, for 20-30 minutes before carving.
Serve the turkey with its flavorful pan juices or your favorite gravy, and enjoy!
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 12.1 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 188 mg | 14% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1783 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
