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Honey Glazed Roasted Turkey

A sweet and savory glaze enhances the flavor of roast turkey and helps the skin to brown and crisp beautifully.  Pre-prepare the turkey to your desired liking.  We recommend brining overnight for added tenderness and juiciness in the end result.

Ingredients:

1 turkey, 12 to 16 lb. (6 to 8 kg), neck and giblets removed, reserved if desired & pre-brined 

1 c Wildflower Honey

6 T unsalted butter + 4 T unsalted butter
2 garlic cloves, chopped + 1 whole clove
3 t rosemary, chopped + sprigs
3 tsp. sage, chopped + sprigs
2 lemons 
Sea salt and freshly ground pepper

Procedure:

1. Preheat the oven to 350°. 
2. Combine the chopped rosemary, sage, garlic cloves, salt and pepper in a small bowl.  Place 1 halved lemon and whole sprigs inside the turkey.
3. Truss the turkey with kitchen twine. Spread the butter over the turkey breast and under the skin, then rub the garlic & herb mixture under the skin. Transfer to the oven.
4. Meanwhile, make the glaze: In a small saucepan over medium heat, combine the honey and remaining butter and heat, stirring occasionally, until melted, about 2 minutes. Stir in the remaining 2 sprigs of herbs, juice of one lemon and whole garlic and season with salt and pepper.
5. After 1 hour of roasting, begin brushing the turkey with the glaze. Continue roasting, brushing with glaze every 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F.

Roasted Carrots with Chestnut Honey, Hazelnuts, Mint & Yogurt

The chill of autumn is the perfect time to bring out the Italian Chestnut Honey. We love the this honey for its distinctive flavor and floral notes and it seems almost too good to be true that it is also wonderful for our health and high in antioxidants and minerals. This recipe is a quick and easy side dish to an autumnal meal.  We especially love to prepare this on Thanksgiving, when your oven is already warm and ready to roast!  The sweetness of the carrots, the brightness of the mint, and the honey's floral notes all play brilliantly together.  The carrots can be prepared ahead of time and served at room temperature or slightly re-warmed for convenience.  

 

Roasted Carrot Recipe

Ingredients:

24 carrots, topped trimmed
1 T extra virgin olive oil
pinch of salt
For the dressing:
1/2 lemon, juiced
1 t sea salt
2 t chopped mint
2 T Chestnut Honey
2 T extra virgin olive oil
1 c Greek yogurt
1/4 cup toasted hazelnuts, chopped

Procedure:

1.  Preheat the oven to 400°.  
2.  On a baking tray, lay out the carrots with even spacing, season with salt and drizzle with olive oil.  Roast until the tips are caramelized and the carrots have softened.
3.  Meanwhile, prepare the dressing:  In a small bowl add the lemon juice, salt, and chopped garlic.  Whisk until the salt has dissolved.  Add in the honey, mint and olive and whisk to bring together.  Taste for seasoning.
4.  When the carrots are removed from the oven and slightly cooled, plate on a platter with the yogurt spread beneath, drizzle over the dressing and sprinkle the hazelnuts, if using.  
Serves 8 as a side dish.