Honey Orange Glazed Turkey


2 teaspoons dried sage

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

12-14 pound turkey

1/2 cup butter or margarine, melted

1 large onion,sliced

1 stalk celery, sliced

1 large carrot, sliced

1/2 cup orange juice

1/4 cup orange marmalade


approximately 3 cups chicken broth

5 Tablespoons vegetable oil

5 Tablespoons flour

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 375°. In a small bowl combine the sage, salt and pepper. Rinse turkey inside and out and pat dry. Sprinkle ½ the sage mixture inside the cavity, then combine the remaining mixture with the melted butter. Place the turkey in a large roasting pan and brush with some of the butter mixture. Scatter the onion, celery and carrot slices around the turkey and roast for 45 minutes. Then baste the turkey with remaining butter mixture, reduce the oven temperature to 350° and roast for 1 hour. While turkey is roasting, combine the orange juice, marmalade, and honey in a saucepan and simmer slowly about 15 minutes. Brush turkey with honey orange glaze.Continue roasting, 1- 1 ¾ hours, basting occasionally. Transfer the turkey to a large platter.

Strain the juices in the pan into a 1 quart measuring cup. Skim off the fat and add enough chicken broth to the cup to measure 4 cups. To make the gravy, heat 5 Tablespoons vegetable oil in a large sauce pan. Add flour and cook until foamy, whisking constantly. Pour in the reserved pan juices and broth and simmer. Continue whisking until thickened.