Recipe By lovestocook
Published Apr 2nd
Prep 30m Cook 4h Additional 15m Ready In 4h 45m
Servings 1 roasted turkey Calories 828.5

The holiday season means it’s Turkey Time. I could never figure out why so many people wanted to come over…until they confessed it was my recipe for turkey! Gobble, Gobble! I do not stuff the turkey. I make my own stuffing on the side and serve in a festive dish.

Recipe Ingredients

  • 1 (16 pound) whole turkey, neck and giblets removed
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground thyme
  • 1 cup honey
  • ½ cup melted butter
  • 2 teaspoons dried sage leaves
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
  2. 2 Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
  3. 3 Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
  4. 4 In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
  5. 5 Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts

  • Calories 828.5
  • Carbohydrate 17.7 g
  • Cholesterol 283.5 mg
  • Fat 41.1 g
  • Fiber 0.2 g
  • Protein 92.1 g
  • Saturated Fat 13.4 g
  • Sodium 555.1 mg
  • Sugar 17.4 g

Chef's Notes

Use really good honey, or you can use maple syrup.
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  1. Bad turkey gravy because the glaze made it too sweet and tar-like. Won't do it again
  2. I made this for Thanksgiving last year and everyone loved it! I was afraid it would be too sweet or taste too much like honey but all of the flavors blended perfectly! I made gravy using some drippings and the "savory turkey gravy" recipe and everyone wanted to take leftovers home!
  3. Let me start by saying I do not like turkey on Thanksgiving. I may eat two small pieces but I have never been a big fan. All that changed when I made this recipe. I have never tasted a better turkey and will make this every year and would cry if I ever lost the - Read more ...
  4. I can't even tell you how beautiful this bird was and how tasty the gravy I made with the drippings turned out! Yummmy!
  5. I tried this recipe for thanksgiving and it was a hit my turkey was gone that day i only had a little bit left over just to make a small bowl of turkey salad and my mom called me the next day to get the recipe for I loved it It was the best turkey - Read more ...
  6. This recipe by Moira is actually my mom!! Hi mom!! Of course we are an italian family and my mom can obviously cook like no other but I am not a fan of cooking, however this year we were not going to be together so I decided I was going to cook my first turkey - Read more ...
  7. This is a great recipe. My family loved it. I followed the suggestions of some others and used half honey half karo. (I am not a real big honey fan.) It was great! The gravy was fabulous. I used the juices thickened with flour mixed into a little cream before adding to juice. Flavored with - Read more ...
  8. This is funny but I only had light Karo syrup and molasses so I used the syrup and 1 Tbsp molasses. This was the best turkey I've ever made. Definately use again either by the recipe or just like I had to. Thanks so much!!
  9. The Glaze is amazing. I made this for Christmas dinner but did not have a full cup of honey. I improvised and added light karo syrup to get the full cup. I was really happy with that add as it was not a strong over-powering taste that you can get when cooking with straight honey. - Read more ...
  10. Excellent excellent excellent and very easy to prepare. I made a gravy with the drippings and it certainly needed salt (was pretty sweet). Wouldn't change a thing!

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