You'll love this innovative spin on a delicious classic.
Sweet oranges, raw honey and balsamic keep this glaze sweet, while the fermented onion and thyme keep it savory. We think your family will love this new take on a classic recipe!
Tag us in any (and all!) of your fermented honey escapades @anyasapothekere.
Balsamic and Fermented Onion Honey Glazed Turkey
Prep time: 30
Cook time: 5 hours
Yield: 10-12 servings
1 (12 to 14 pound) turkey (thawed if frozen)
3 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 orange (cut into quarters)
1 bunch thyme sprigs
3/4 cup white balsamic vinegar
1/2 cup Fermented Onion Honey Sauce
2 tablespoons orange juice
1/2 teaspoon thyme
2 tablespoons butter
1. Pat the turkey dry and place in a roasting pan. Bend the wings and tuck them under the turkey for a neat appearance.
2. Preheat the oven to 350 F. Rub the turkey with the butter and sprinkle with salt and pepper.
3. Put the orange segments and thyme sprigs in the turkey cavity. Set the bird aside.
4. In a small saucepan, cook the vinegar over medium-high heat until it is reduced to about half. Stir in the Fermented Onion Honey Sauce, orange juice, dried thyme, and butter and simmer for 5 minutes. Remove from heat.
5. 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.
6. 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.
7. Remove the turkey from the oven, cover it with foil, and let stand while you make finish cooking the rest of your Thanksgiving feast.
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