Remove breast from brine, rinse and pat dry well.

Roasted turkey glaze. Web directions let turkey sit at room temperature 30 minutes. Web to use motor oil, baste the roast with it once during the last 10 minutes of cooking — any earlier and you risk the sugars in the molasses burning. ¾ cup (188 ml) chicken stock ½ cup (113 g) butter, unsalted ¼ cup (54 g) redpath® dark brown sugar 1 tbsp (15 ml) honey 8 pcs (9 g) lemon or orange zest, wide strips 2 tsp (4 g) smoked paprika 1 tsp (6 g) garlic powder 1 tsp (3 g) onion powder

In a saucepan, combine the honey, butter, white wine, dijon mustard, salt, and pepper. Web let the turkey stand at room temperature for 1 hour. Using 2 wads of paper towels, rotate turkey breast side up then brush turkey with glaze.

Roast breast 30 minutes, rotate pan, reduce temperature to 325°, then brush breast with glaze. Web preheat oven to 325°f. Dibs on the turkey leg.

Set a roasting rack over vegetables and coat with cooking spray. For glaze, in a small saucepan, heat and stir 1/4 cup honey and butter until butter is melted. If desired, truss the turkey with kitchen twine.

Kosher salt, about 2 tbsp. Place breast skin side up on rack and pour wine into bottom of pan. Soy sauce or tamari, 2 tbsp.

While the turkey is roasting, make the glaze. Web parsons uses one tablespoon for every five pounds of turkey, sprinkling it inside and all over the outside of the bird. Updated on november 8, 2023.