Roasted Turkey With Orange Honey Glaze
1 whole turkey, 11-12 pounds
5 fresh thyme sprigs
4 cups chicken broth
1/2 cup unsalted butter, melted
1/4 cup orange juice
1/4 cup honey
Preheat the oven to 400°F. Rinse the turkey and season inside the cavity with salt and pepper. Place the thyme sprigs inside the cavity and truss, if desired. Place breast side down on a buttered rack in a large roasting pan and pour in the chicken stock to 1/4-inch depth. Brush half of the melted butter over the turkey and season again with salt and pepper. Place turkey in the center of oven and roast for 45 minutes, basting frequently with the drippings (You may need to add more stock during the roasting to ensure the pan does not dry out).
In a small sauce pan, warm the orange juice and honey together and stir to blend. After the 45 minutes, brush the turkey with the orange and honey glaze.
Continue roasting for another 15-20 minutes, until well browned.
Remove the turkey from the oven and reduce heat to 350°F. Carefully turn the turkey onto its back. Mix the remaining butter and the glaze together. Baste the turkey with the mixture and season. Return to the oven and cook an additional hour, again basting with pan drippings often. After 1 hour, check that the temperature in the thickest part of the thigh (165°F is ideal).
Remove the turkey from the oven and let it rest for 15 minutes before carving.