Honey Roasted Turkey

Total Time: 13 hrs 30 mins Preparation Time: 12 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 whole turkey, fresh frozen, 12-16kg, thawed
• 500 ml water
• 100 g rock salt
• 250 ml honey
• 20 g fresh ground black pepper
• 50 g garlic cloves, whole peeled
• 50 g fresh thyme
• 30 g fresh sage
• 30 g fresh rosemary
• 1 liter chicken stock
• 2 lemons, juiced
• 50 ml olive oil

Recipe

• 1 remove giblets and neck from turkey and reserve to make gravy with. rinse turkey under cold water, drain well. blot dry with paper towels. set aside.
• 2 in a large bowl (large enough to hold the large bird), mix salt, water and honey. mix until thoroughly dissolved. add ground pepper and half of the chicken stock.
• 3 place turkey in bowl. stir and pour the brine in and around the turkey. cover with cling film, then let sit in the fridge 10-12 hours.
• 4 remove turkey. drain well and pat dry. discard the brine. place turkey on heavy roasting pan.
• 5 stuff the herbs and garlic into the turkey cavity.
• 6 squeeze lemon juice into the turkey cavity, then throw in the lemon halves.
• 7 coat turkey with olive oil inside and out thoroughly. then rub some salt and fresh ground pepper inside out.
• 8 add the giblets and neck to the roasting pan.
• 9 roast in preheated oven at 350f for about 45 minutes to an hour. baste with leftover chicken stock and juices from the pan. internal temperature should reach 170°f you check this by sticking a thermometer into the thickest part of the turkey, usually the breast, away from the bone.
• 10 remove turkey from oven. set aside drippings for gravy.
• 11 let rest 15-20 minutes before carving.
• 12 to make the gravy.
• 13 in a sauce pot, saute 1 whole peeled onion, a celery stalk, 1 peeled carrot until tender and slightly colored.
• 14 sprinkle in about 2 tablespoons of flour, then stir to distribute evenly.
• 15 pour drippings into the sauce pot.
• 16 bring to boil, then let simmer for about 10-15 minutes.
• 17 pass through a fine strainer. discard the vegetables and meat.
• 18 return to heat and reduce by one fourth.
• 19 season to taste with some salt and pepper. serve hot!