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

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

Prep 20 min
Total 4 hr 20 min
Servings 12

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

By Betty Crocker Kitchens

Updated November 3, 2010

Ingredients

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

Steps

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.

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 Facts

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 280

% Daily Value

Total Fat: 32g; 49%
Saturated Fat 9g 44% Trans Fat 1g
Cholesterol: 185mg; 62%
Sodium: 370mg; 16%
Potassium: 480mg; 14%
Total Carbohydrate: 6g; 2%
Dietary Fiber 0g 0% Sugars 6g
Protein: 57g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 15%; 15%

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;