Holidays and Events Recipes Thanksgiving Turkey Roasted English Honey-Roasted Turkey 4.7 (21) 17 Reviews 5 Photos I wanted a honey roast turkey that was simple and traditional because I usually have a very herby chestnut-filled stuffing. I picked up this recipe in England and absolutely love it. The gravy made from the pan drippings is heavenly! Submitted by JLamb36 Updated on March 20, 2023 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 45 mins Cook Time: 2 hrs 35 mins Additional Time: 45 mins Total Time: 4 hrs 5 mins Servings: 10 Yield: 1 10-pound turkey Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 (10 pound) whole turkey - thawed, neck and giblets removed 1 lemon, cut in half salt and black pepper to taste 1 small apple, peeled 1 small onion, peeled 1 small potato, peeled 6 ounces honey 3 ounces butter 1 cup chicken stock (Optional) Directions Pat turkey dry inside and out with paper towels. Rub lemon halves lightly over skin of turkey. Season skin and cavity with salt and pepper. Place lemon halves, apple, onion, and potato into cavity. Place turkey into a close-fitting roasting pan. Stir together honey and butter in a small saucepan over medium-low heat until butter has melted and mixture is evenly blended. Spoon over turkey, coating entire outer surface. Allow to stand for 30 minutes, reapplying honey mixture several times. Preheat the oven to 400 degrees F (200 degrees C). Bake turkey in the preheated oven for 30 minutes, basting two or three times with pan drippings. Reduce oven temperature to 350 degrees F (175 degrees C) and cook for 30 minutes more, basting frequently. Add chicken stock to keep pan juices from drying out, if needed. Cover turkey with aluminum foil and continue roasting until no longer pink near the bone and the juices run clear, 1 1/2 to 2 hours more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C). Remove the foil during the last 15 minutes of roasting and baste with pan juices one last time. Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing. Tips This recipe is for a small turkey, but it can be doubled or tripled easily for a larger bird by adjusting the roasting time (15 to 20 minutes per pound). I Made It Print 46 home cooks made it! Nutrition Facts (per serving) 1052 Calories 41g Fat 37g Carbs 131g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 1052 % Daily Value * Total Fat 41g 52% Saturated Fat 14g 71% Cholesterol 512mg 171% Sodium 644mg 28% Total Carbohydrate 37g 13% Dietary Fiber 4g 16% Total Sugars 25g Protein 131g 262% Vitamin C 48mg 53% Calcium 95mg 7% Iron 6mg 32% Potassium 1387mg 30% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.