1 15-Pound whole Honeysuckle White Turkey fresh or frozen (thawed)
3 large lemons
2 large limes
1-1/2 tsp. salt
1/2 tsp. black pepper coarsely ground
1/4 c. dry white wine (see note)
1/4 c. packed brown sugar
1 bunch each: fresh sage, marjoram, and thyme
Instructions:
Remove giblets and neck from turkey, discard liver and reserve the rest in the fridge for gravy. Rinse turkey
with cold running water and drain well. Blot dry with paper towels.
Peel skin from lemons and limes to make rose garnishes (*see instructions below). Reserve in refrigerator.
Squeeze enough juice from the lemons and limes to equal 2 Tbsp. each. Cut the remaining lemons and limes in
half and place in the turkey cavity. Sprinkle salt in the cavity.
In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze. Gently loosen skin from the
turkey breast without totally detaching the skin and carefully place 1 tablespoon each sage and marjoram
under the skin. Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings
under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Rub turkey
with salt, pepper, and oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being
careful that the pointed end of the thermometer does not touch the bone.
Roast the turkey in a preheated 325 F. oven about 3-3/4 hours. During the last hour of roasting time, baste
with the pan drippings. Be careful not to baste over the pop-up timer, as it may bake it shut. (Double check
with the meat thermometer). During the last 30 minutes, baste with the citrus glaze. Loosely cover with
lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 F. in the
thigh, or 170 degrees F. in the breast. Alternative checks for doneness: Leg joint moves freely when the
drumstick is rotated; or, when a fork is inserted into the deepest part of the leg joint the juices are clear.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Place on a warm large
platter and garnish the platter with fresh herbs and lemon and lime roses.
* Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin
1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with
toothpicks. Reserve in a bowl filled with ice water until time for service.
Provides 22 servings at 6 ounces per portion.
Note: Alcohol-free wine may be substituted for the dry white wine.
12 to 14 pounds Honeysuckle White Whole Turkey
Apple and Bacon cornbread stuffing
1 Tbsp. butter, melted (or margarine)
1 1/4 tsp. salt, divided
3/4 tsp. pepper, divided
2 cups apple cider
1/3 cup all-purpose flour
1/2 tsp. dried sage
Instructions:
Preheat oven to 325 degrees F. Fill turkey cavity with stuffing. Truss and insert meat thermometer, if desired.
Brush butter over breast and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Place turkey on a rack in a roasting
pan. Roast until juices run clear when thigh is pierced with a fork or meat thermometer registers 170 degrees F,
about 3 hours. Remove turkey from pan and cover loosely with foil. To make gravy, in saucepan over medium heat
bring giblets and 4 cups water to boil. Reduce heat to low and simmer 1 hour. Strain broth and discard giblets. Skim
fat from roasting pan juices, reserving 1/4 cup fat. Add cider to pan over medium-high heat. Bring to a boil, scraping up browned
bits; reduce heat and simmer, until reduced by half, about 5 minutes. In saucepan, over low heat combine reserved fat
and flour; cook 3 minutes, stirring constantly. Stir in cider mixture, then giblet broth. Increase heat and simmer
until thickened, about 10 minutes. Stir in sage and remaining salt and pepper.
14 pounds Honeysuckle White Whole Turkey, thawed
1 tsp. black pepper, freshly ground
6 cups bread, torn into large pieces (day-old, baguette preferred)
2 Tbsp. unsalted butter
1 cup onion, finely chopped
2 cloves garlic, minced
2 1/2 cups chicken broth, boiling
1/2 cup cranberries, dried and chopped
3/4 cup apricots, dried and chopped
3 Tbsp. rosemary, fresh and minced
3 Tbsp. thyme, fresh and minced
1 tsp. salt
1 tsp. black pepper, freshly ground
Instructions:
Place bread in a large bowl and set aside. Melt the butter in a small saucepan over medium heat. Add the onion and
garlic and sauté until translucent. Add the broth and pour the mixture over the bread. Stir to make sure all bread
chunks become soaked. Let stand for 15 minutes or until cool enough to handle. Squeeze the bread with your hands to
make a thick paste. Add the dried fruit, herbs, salt and pepper, and continue to work the mixture with your hands
until well blended. Preheat oven to 325 F. Remove the neck and giblets from the turkey and set aside for gravy (see
giblet gravy recipe). Rub the turkey inside and out with the salt and pepper mix. Fill the body and neck cavities
loosely with the stuffing. Fasten the flaps with turkey skewers. Tie the legs together at the bottom using kitchen
thread. Place the turkey, breast side up, in a rack in a roasting pan and roast for 12 to 15 minutes per pound,
basting it often with pan drippings. When the breast is golden, cover the turkey loosely with
aluminum foil. Continue to cook, basting the legs, until a thermometer registers 175 F. to 180 F. in the thickest part
of the thigh, (near the body but not touching the bone). Remove and let stand for 20 minutes, loosely covered with
the foil before carving.
