Honey Spice Roast Turkey with Apple Pecan Stuffing

Honey Spice Roast Turkey with Apple Pecan Stuffing

Create a memorable holiday meal with this roast stuffed turkey recipe. Aromatic spices and just a little bit of sweetness make it a special standout.

Prep Time



Total Time




12 to 15


12- to 15-lb turkey, thawed if frozen
cup honey
tablespoons butter or margarine, melted
teaspoons chili powder
teaspoon ground allspice
teaspoon ground cumin
Apple-Pecan Stuffing
cup butter or margarine
cup pecan pieces
medium apple, chopped (1 cup)
cups herb-seasoned stuffing mix (from 14- to 16-oz package)
cups apple juice
  1. Heat oven to 325°F. Starting at back opening of turkey, gently separate skin from turkey breast, using fingers. In small bowl, stir together honey, 2 tablespoons melted butter, the chili powder, allspice and cumin; brush half of mixture over turkey breast under skin (reserve remaining honey mixture).
  2. In 4-quart Dutch oven, melt 1/4 cup butter over medium-high heat. Cook pecans in butter 1 to 2 minutes, stirring occasionally, until lightly toasted. Lightly stir in apple, stuffing mix and apple juice until moistened.
  3. Stuff turkey just before baking. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with remaining stuffing. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail. Place turkey, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.
  4. Cover with foil and bake 3 to 4 hours, uncovering and brushing with remaining honey mixture for last 30 minutes of baking, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Drumsticks should move easily when lifted or twisted.
  5. Place turkey on warm platter; cover with foil to keep warm. Let stand at least 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately.
Makes 12 to 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
Let one of the new meat thermometers help you know when the turkey is done. Place the probe in the turkey and the digital readout on the counter. No more opening the oven to check the temp!
Love extra stuffing? Double the recipe, and use half for the bird. Place the other half in a greased 2-quart casserole. Cover and bake at 325°F for 30 minutes; uncover and bake 10 to 15 minutes longer or until the top is lightly toasted.
Special Touch
Spoon the stuffing into a serving bowl, and sprinkle with chopped fresh parsley for a spritz of color.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 730
    • (Calories from Fat 300),
  • Total Fat 33g
    • (Saturated Fat 10g,
    • Trans Fat 1g),
  • Cholesterol 225mg;
  • Sodium 570mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 2g,
    • Sugars 12g),
  • Protein 77g;
Percent Daily Value*:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 10 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.