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Hot Honey Glazed Turkey

Hot honey glazed turkey is roasted at 325°F until the breast and thigh reach 165°F, then brushed with a simmered honey and hot sauce glaze. The result is tender turkey with a sweet, spicy finish and a glossy exterior.
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Prep Time 20 minutes
Cook Time 3 hours 48 minutes
resting 30 minutes
Total Time 4 hours 38 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey whole, 12- to 14-pound, fully thawed, giblets and neck removed
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 sprigs fresh thyme
  • 0.5 cup unsalted butter softened
  • 1 tbsp kosher salt
  • 1 tsp ground black pepper
For the hot honey glaze
  • 0.5 cup honey
  • 2 tbsp hot sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp red pepper flakes

Equipment

  • 1 roasting pan

Method
 

Prepare the turkey
  1. Heat the oven to 325°F and set a rack in the lower third of the oven.
  2. Pat the turkey dry with paper towels, then place the onion, lemon, and thyme in the cavity.
  3. Gently loosen the breast skin and rub the softened butter under the skin and over the outside of the turkey, then season all over with the salt and pepper.
Make the glaze
  1. Combine the honey, hot sauce, apple cider vinegar, and red pepper flakes in a small saucepan and simmer over low heat for 2 to 3 minutes, stirring until smooth.
Roast and glaze
  1. Set the turkey breast-side up on a rack in a roasting pan and roast at 325°F for 2 1/2 hours.
  2. Brush the turkey with the glaze and continue roasting at 325°F for 30 to 75 minutes more.
  3. Brush every 15 minutes until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh without touching bone; loosely tent with foil if the glaze gets too dark.
  4. Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes before carving.

Notes

For the most accurate doneness, check the thermometer without touching bone. Refrigerate leftover turkey for 3 to 4 days; freezer-friendly. For a dairy-free swap, use a dairy-free butter alternative.