This recipe for roast turkey is simple to make and very delicious. The glaze, of balsamic vinegar, orange juice, thyme, and honey, is gorgeous on the bird and adds a wonderful flavor.
The turkey can be stuffed with any stuffing recipe you'd like. Try one of my stuffing recipes, or create your own. All you need is some dry bread, onions, garlic, other vegetables if you'd like, seasonings, eggs, and broth. Or do as the recipe directs and simply stuff the bird with orange segments and fresh thyme. Make the stuffing in the slow cooker or in the oven. (in which case it's called dressing!)
Make sure the turkey is completely thawed before you start this recipe. If you purchased a frozen turkey, thaw it in the refrigerator for at least 3 days. You can thaw a turkey in cold water; change the water every 30 minutes so it stays cold. Or buy a fresh turkey.
This beautiful bird is the best choice for your Thanksgiving table. Or try one of my other turkey recipes! They are all delicious and time tested and will make a wonderful meal for your family and friends.
- 1 (12 to 14-pound) turkey, thawed if frozen
- 3 tablespoons butter
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 orange, cut into quarters
- Fresh thyme sprigs
- 3/4 cup white balsamic vinegar
- 1/2 cup honey
- 2 tablespoons orange juice
- 1/2 teaspoon dried thyme leaves
- 2 tablespoons butter
Pat the turkey dry and place in a roasting pan. Bend the wings and tuck them under the turkey for a neat appearance.
Preheat the oven to 350°F. Rub the turkey with 3 tablespoons butter and sprinkle with salt and pepper.
Put the orange segments and thyme springs in the turkey cavity. Set aside.
In a small saucepan, place the vinegar. Cook over medium-high heat until the vinegar is reduced to about half.
Stir in the honey, orange juice, dried thyme, and butter and simmer for 5 minutes. Remove from heat.
Brush the turkey with some of the glaze and place in the oven. Roast according to cooking charts for unstuffed turkey (or for stuffed turkey, if you have added stuffing), brushing with the glaze every 15 minutes for the first hour or until the glaze is used up.
Continue roasting, basting with the juices in the pan every hour, until a meat thermometer inserted into the turkey thigh (make sure you are not touching the bone) registers 165°F.
Remove the turkey from the oven, cover it with foil, and let stand while you make the gravy and put the finishing touches on the meal. Carve and serve.