Ingredients
16
16 servings
- •1 (16 pound) whole turkey, neck and giblets removed
- •0.25 cup extra-virgin olive oil
- •1 teaspoon salt
- •1 teaspoon ground thyme
- •0.5 teaspoon ground black pepper
- •1 cup honey
- •0.5 cup melted butter
- •1 tablespoon minced fresh parsley
- •2 teaspoons dried sage leaves
- •1 teaspoon dried basil
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Rinse turkey, then pat thoroughly dry with paper towels. Brush turkey with extra-virgin olive oil, inside and out.
- Mix together 1 teaspoon salt, thyme, and 1/2 teaspoon pepper in a small bowl; sprinkle all over turkey. Place turkey on a rack set in a roasting pan.
- Roast turkey in the preheated oven for 2 hours.
- While turkey is roasting, stir together honey, melted butter, parsley, sage, basil, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper in a medium bowl until glaze is smooth and well blended.
- Brush some of the glaze over turkey. Continue roasting turkey, basting frequently with remaining glaze, until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
- Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.
Nutritional Facts
Per 16 servings
- Calories: 1003
- Carbohydrate: 18g
- Fat: 43g
- Fiber: 0g
- Protein: 130g
- Sugar: 17g
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