Sage- and Oregano-Rubbed Turkey with Honey-Lemon Glaze

Sage- and Oregano-Rubbed Turkey with Honey-Lemon Glaze

Sweet honey, lemon, and fresh herbs create a delicious glaze for this roast turkey, cooked to a glorious golden-brown.

Prep Time

20

Minutes

Total Time

4:20

Hrs:Mins

Makes

12

servings

Turkey
1
whole turkey (12 lb), thawed if frozen
3
teaspoons dried rubbed sage
3
teaspoons dried oregano leaves
1
teaspoon salt
1
teaspoon pepper
2
tablespoons olive or vegetable oil
Glaze
1/4
cup honey
2
tablespoons lemon juice
1
tablespoon butter or margarine
  1. Move oven rack to lowest position. Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In shallow roasting pan, place turkey, breast side up.
  2. In small bowl, mix sage, oregano, salt, pepper and oil. Rub herb mixture over turkey. Refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.) Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  3. Roast uncovered 1 hour. When turkey begins to turn golden brown, place tent of heavy-duty foil over turkey. Roast 2 hours 15 minutes longer.
  4. In 1-quart saucepan, heat glaze ingredients over low heat, stirring occasionally, until honey and butter are melted.
  5. Cut band of skin or remove tie holding legs to allow inside of thighs to cook thoroughly. Brush turkey with glaze; roast uncovered 10 minutes. Brush with glaze; roast uncovered 10 to 20 minutes longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted.
  6. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easier carving.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
When seasoning meats with rubs, your hands can be your best tools. Rub the seasonings into the skin with your fingers, spreading it evenly and getting it into hard-to-reach areas.
After handling poultry, it’s important to wash your hands and all surfaces extremely well. For those who are squeamish about handling raw poultry, use convenient disposable gloves. They are widely available in supermarkets and pharmacies.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 540
    • (Calories from Fat 280),
  • Total Fat 32g
    • (Saturated Fat 9g,
    • Trans Fat 1g),
  • Cholesterol 185mg;
  • Sodium 370mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 57g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 8 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.