Honey-Lime Glazed Turkey with Stuffing

1
(0) 0 Reviews
Prep Time
1
hr.
Total Time
5
hr.
15
min.
Servings

22 servings

The vibrant honey and lime sauce? That's just the gravy. The meat of this roast turkey dish is the bird itself—and the kicked-up garlicky stuffing.

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What You Need

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Make It

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  • Melt butter in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. Add cumin and ancho powder; cook 1 min., stirring occasionally. Stir in 3 cups water; bring to boil. Add stuffing mixes; mix well. Cover; remove from heat. Let stand 5 min.; fluff with fork. Cool 15 min.
  • Meanwhile, remove and discard neck and giblets from turkey cavities. Free legs from tucked position, but do not cut the band of skin. Place turkey, breast side up, in roasting pan.
  • Heat oven to 325ºF. Stuff turkey with stuffing mixture; turn wings back to hold neck skin in place. Cover breast loosely with foil to prevent overbrowning.
  • Bake 3 hours, basting occasionally with pan juices. Meanwhile, combine dressing and 3 Tbsp. each honey and lime juice.
  • Uncover turkey; continue baking 45 min. to 1 hour or until done (165ºF), brushing with dressing mixture for the last 15 min. Remove turkey from oven; let stand 15 min. before carving. Meanwhile, remove excess fat from turkey drippings and pour into saucepan; add remaining lime juice and honey. Bring to boil, stirring frequently.
  • Serve turkey with warm sauce.

Serving Suggestion

Serve with your favorite hot steamed fresh vegetable.

Keeping it Safe

To safely thaw a frozen turkey, place turkey on tray and refrigerate until thawed, allowing 5 hours for each pound of turkey. Or, place turkey in sink and keep covered with cold water until turkey is thawed allowing 1 hour for each pound of turkey, changing the water occasionally.

How to Carve Turkey

Place the cooked turkey on a large cutting board. Use a sharp heavy knife to cut off both legs and thighs. (Twisting the thigh joint helps to remove the leg from the turkey.) Cut the dark meat from the bones and place on platter. Carve the breast meat by making a slice along one side of the breast bone and continue to slice downward, separating the meat from the cavity. Then, cut along the bottom of the breast. Cut slices from the breast meat. Repeat on the other side of the breast bone. Arrange sliced meat on platter.

Servings

  • 22 servings

Nutritional Information

Serving Size 22 servings
AMOUNT PER SERVING
Calories 400
% Daily Value
Total fat 17g
Saturated fat 5g
Cholesterol 115mg
Sodium 370mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 8g
Protein 40g
   
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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