Succulent Glazed Turkey Roast (Print Version)
Tender turkey roast glazed with honey, soy, and herbs for a flavorful main dish.
# What You'll Need:
→ Turkey
01 - 1 whole thawed turkey, 10-12 lbs
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
→ Glaze
04 - 1/2 cup honey
05 - 1/4 cup gluten-free soy sauce
06 - 1/4 cup orange juice
07 - 2 tablespoons Dijon mustard
08 - 2 tablespoons brown sugar
09 - 1 tablespoon apple cider vinegar
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves
→ Aromatics
12 - 1 large onion, quartered
13 - 1 orange, cut into wedges
14 - 4 sprigs fresh rosemary
15 - 4 sprigs fresh thyme
# How-To Steps:
01 - Set oven temperature to 350°F (175°C).
02 - Remove neck and giblets from cavity; pat turkey dry with paper towels.
03 - Rub olive oil evenly over turkey; season liberally with salt and black pepper.
04 - Fill cavity with quartered onion, orange wedges, rosemary, and thyme sprigs.
05 - Place turkey breast-side up on rack inside large roasting pan; tuck wing tips under body.
06 - Roast uncovered for approximately 2 hours, occasionally basting with pan juices.
07 - Combine honey, soy sauce, orange juice, Dijon mustard, brown sugar, apple cider vinegar, minced garlic, and thyme in small saucepan; simmer over medium heat for 5-7 minutes until slightly thickened; remove from heat.
08 - Brush turkey generously with glaze after initial 2 hours; continue roasting, reapplying glaze every 20 minutes until internal temperature at thickest thigh registers 165°F (74°C), approximately 1 hour more.
09 - If skin browns too rapidly, tent loosely with aluminum foil to prevent burning.
10 - Remove turkey from oven; cover loosely with foil and allow to rest for 20-30 minutes before carving.
# Expert Tips:
01 -
- The glaze caramelizes into a glossy mahogany shell that looks restaurant-quality but feels totally manageable.
- Sweet and savory balance keeps everyone at the table—even picky eaters—coming back for seconds.
- Your kitchen fills with a smell so good you'll want to bottle it.
02 -
- Don't skip the resting period—it's the difference between dry turkey and meat that's actually tender and juicy.
- A meat thermometer is non-negotiable here; looking at color alone will either overcook or undercook your bird.
- Make the glaze before you start roasting so you're not scrambling halfway through cooking.
03 -
- Brine the turkey overnight if you have time—it guarantees moisture and takes the stress out of roasting.
- Make a double batch of glaze; you'll want extra for dipping, and it keeps refrigerated for days.