Fermented Garlic Honey Butter Rub for Turkey

What's better than a seasoned turkey? A butter-rubbed turkey. 

Gobble Baby, Gobble! For this recipe, we keep it simple and just use butter and our Fermented Garlic Honey Sauce for the turkey rub. You can also substitute cornbread and sausage stuffing for your favorite stuffing! 

Tag us in any (and all!) of your fermented honey escapades @anyasapothekere

Fermented Garlic Honey Butter Rub for Turkey

Prep time: 1 hour

Cook time: 4 hours

Total time: 

Yield: 10 servings



1 stick butter, softened

2-3 Tbsp. Fermented Garlic Honey Sauce 

Kosher salt 

Fresh ground black pepper

1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry

Cornbread and sausage stuffing

4 to 6 carrots, halved crosswise

2 large onions, cut into 8 wedges

2 stalks celery, halved crosswise


1. Preheat oven to 350 degrees.
2. Using a hand mixer or food processor mix butter and Fermented Garlic Honey Sauce until smooth, set aside.
3. Prepare and stuff the turkey. Prepare the turkey by loosening skin: working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin. Rub Fermented Garlic Honey butter mixture under skin. Place turkey breast side down. Fill neck cavity with stuffing. Close up by folding skin over and fasten with skewers or trussing needles. Tuck wings: turn turkey over, bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
4. Lift turkey onto rack and rub with any remaining butter mixture. Season with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
5. Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

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