Balsamic and Honey Glazed Roast Turkey

Balsalmic and honey glazed roast turkey recipe

​The Spruce / Cara Cormack

Prep: 30 mins
Cook: 5 hrs
Total: 5 hrs 30 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
151 Calories
4g Fat
28g Carbs
2g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 151
% Daily Value*
Total Fat 4g 5%
Saturated Fat 3g 13%
Cholesterol 13mg 4%
Sodium 303mg 13%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 9%
Total Sugars 24g
Protein 2g
Vitamin C 63mg 314%
Calcium 50mg 4%
Iron 0mg 2%
Potassium 224mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for roast turkey is simple to make and very delicious. The glaze—consisting of balsamic vinegar, orange juice, thyme, and honey—is gorgeous on the bird and adds a wonderful flavor.

The turkey can be stuffed with any stuffing you'd like. Make sure the turkey is completely thawed before you start this recipe. If you purchased a frozen turkey, thaw it in the refrigerator for at least three days. You can thaw a turkey in cold water; change the water every 30 minutes so it stays cold.

Ingredients

  • 1 (12- to 14-pound) turkey, thawed if frozen

  • 3 tablespoons unsalted butter

  • 1 1/2 teaspoons salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 orange, cut into quarters

  • 1 bunch thyme

  • 3/4 cup white balsamic vinegar

  • 1/2 cup honey

  • 2 tablespoons orange juice

  • 1/2 teaspoon thyme

  • 2 tablespoons unsalted butter

Steps to Make It

  1. Gather the ingredients.

    Balsalmic and honey glazed roast turkey recipe
    ​The Spruce / Cara Cormack
  2. Pat the turkey dry and place in a roasting pan. Bend the wings and tuck them under the turkey for a neat appearance.

    Pat turkey dry
    The Spruce / Cara Cormack
  3. Preheat the oven to 350 F. Rub the turkey with the butter and sprinkle with salt and pepper. 

    Rub turkey
    ​The Spruce / Cara Cormack
  4. Put the orange segments and thyme sprigs in the turkey cavity. Set the bird aside.

    Add orange and thyme
    ​The Spruce / Cara Cormack
  5. In a small saucepan, cook the vinegar over medium-high heat until it is reduced to about half.

    Cook the vinegar
    ​The Spruce / Cara Cormack
  6. Stir in the honey, orange juice, dried thyme, and butter and simmer for 5 minutes. Remove from heat.

    Stir in honey, orange juice, dried thyme
    ​The Spruce / Cara Cormack
  7. Brush the turkey with some of the glaze and place in the oven. Roast according to cooking charts for unstuffed or stuffed turkey (depending on what you're doing), brushing with the glaze every 15 minutes for the first hour or until the glaze is used up.

    Brush turkey
    ​The Spruce / Cara Cormack
  8. Continue roasting, basting with the juices in the pan every hour, until a meat thermometer inserted into the turkey thigh (make sure you are not touching the bone) registers 165 F. 

    Continue roasting
    ​The Spruce / Cara Cormack
  9. Remove the turkey from the oven, cover it with foil, and let stand while you make finish cooking the rest of your Thanksgiving feast.

    Remove turkey
    ​The Spruce / Cara Cormack
  10. Carve and serve.

    Balsamic and honey glazed roast turkey
    ​The Spruce / Cara Cormack