Main dishes

Honey-Lime Glazed Turkey with Stuffing

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Honey-Lime Glazed Turkey with Stuffing recipe

photo by:kraft

time

prep:

1 hr

total:

5 hr 15 min

servings

total:

20 servings

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What You Need

1/4

cup butter

large onion, halved, sliced

cloves garlic, minced

tsp. ground cumin

tsp. ancho chile pepper powder

qt. (4 cups) water

pkg. (6 oz. each) STOVE TOP Stuffing Mix for Chicken

frozen turkey (14 lb.) thawed

1/3

cup KRAFT Zesty Italian Dressing

1/2

cup honey, divided

1/2

cup fresh lime juice, divided

Make It

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 mix; 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. Rinse turkey; drain well. 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, 3 Tbsp. honey and 3 Tbsp. lime juice. Remove foil; bake turkey 45 min. to 1 hour or until done (165ºF), brushing with honey-lime mixture for the last 15 min. Remove turkey from oven; let stand 15 min. before carving. Meanwhile, pour turkey drippings into saucepan; add remaining lime juice and honey. Bring to boil, stirring frequently.

SERVE turkey with warm sauce.

Kraft Kitchens Tips

Serving Suggestion

Serve with your favorite steamed 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.