Turkey Roast with Honey

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Traditional in the north. The Romans cooked various large birds, such as flamingos and herons, in this way, and it is possible that this use of honey goes back to Romano-British times.

Ingredients

  • 1 lb. (½ k.) medium thick honey for a bird of 15–20 lb. (7–9

Method

Melt the honey and butter together in a saucepan and stir till amalgamated. Place the turkey in a baking tray and pour the honey/butter mixture all over it. Allow to stand for an hour or so and from time to time spoon over it the honey which has run down into the tray.

Roast at 400° F., gas mark 6, for the first 30 minutes. At the end of this time the honey should have made an almost bl