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Honey & Rosemary Turkey

Honey & Rosemary Turkey


6 kg of Turkey, frozen

8 tbsp of soft & light butter

2 tbsp of pure bee honey

3 tbsp of organic brown cane sugar

¼ cup of red grape vinegar

4 tsp of Worcestershire sauce

1 tsp of garlic powder

1 tsp of dried rosemary

4 sprigs of fresh rosemary

3 garlic cloves, crushed

2 strips of orange zest

1 cup of cranberries, dried

¼ cup of fleur de sel


-In a small bowl, mix brown cane sugar, garlic powder and dried rosemary until well incorporated. Pat the mix on the whole turkey with your hands then place the turkey on a baking pan and chill uncovered for up to 2 days.

-2 days later, transfer the turkey to a baking sheet putting its breast side up and its wings underneath then allow to sit for 2-3 hours.

-Preheat the oven to 220֯˚֯֯C. Spread 2 tbsp of the unsalted butter underneath the skin atop both turkey breasts and smear outside of it with another 2 tbsp of butter.

-Tie legs using the kitchen twine and transfer turkey to oven pouring a cup of water onto baking sheet to retain the liquid. Roast, rotating pan after 15 minutes , keep on roasting until its skin is brown.

-Meanwhile, heat 4 tbsp of butter, vinegar, honey, Worcestershire sauce, fresh rosemary, garlic , orange zest until slightly thickened , about 8 minutes. Reduce heat to low and keep warm.

-Reduce oven temperature to 150˚֯֯C and continue to roast the turkey brushing with the glaze every 30 minutes and adding additional ½ cup of water to the baking sheet.

-Continue until the turkey’s skin is brown and crisp.

-Transfer to a cutting board and allow to rest 30 minutes before carving.

-Serve with dried cranberries.