Honey Glazed Turkey

4 limes
15-lb turkey, washed, dried, giblets and neck discarded
1/2 cup unsalted butter, melted
1tsp salt
1/4 tsp. pepper
4 cups chicken broth
1 bay leaf
1/4 tsp. peppercorns
2 whole cloves
1/3 cup of honey
6 Tbl. all-purpose flour
Preheat oven to 325 degrees.
Roll limes on the countertop, pressing on them to release juices. Prick through the rind of the limes on all sides with a fork. Place inside the turkey. Tie the legs together with kitchen string. Place the turkey on a roasting rack inside a large roasting pan. Brush with some melted butter and sprinkle with salt and pepper. Cover with a foil tent and place in oven. Baste regularly (every 15 to 20 minutes) with butter and rendered juices, reserving 1 Tbl. melted butter.
Roast for 3 to 4 hours or until a thermometer inserted into the thigh read 160 degrees. Meanwhile, in a saucepan, bring to a boil broth, bay leaf, peppercorns, and cloves over low heat. Reduce heat and simmer for 10 minutes.
In a small bowl, mix 1 Tbl. of the broth, honey, and remaining 1 Tbl. butter. Brush over the turkey. Continue roasting the turkey for another hour or until the temperature in the thickest part of the thigh registers 170 degrees.
Remove from oven and place on platter. Remove string and limes.
Strain the pan juices from the turkey into the broth mixture. Skim off fat and reserve 1/4 cup.
Place roasting pan on stove top (on two cooking elements). In pan, over medium heat, blend reserved fat with flour; whisk constantly until smooth and bubbly. Gradually whisk in broth mixture, scraping pan to loosen browned bits. Add any juices from turkey. Heat while whisking until gravy has thickened (about 5 minutes.)
Serves 16.

Home | Mom's Recipes | Kids' Kitchen | Companies | TV | Magazines | Newspapers | Radio | Crafts | Links | Weblog | Site Map | Search Directory