How to Cook Honeysuckle White Turkey? [Recipe & Side Dish Ideas]
I don’t know if the holidays are coming up or if I love cooking turkey so much, but I genuinely enjoy everything involved in the process. In times like these, I am so happy we have all of these great organic turkey options to choose from. I take my turkey decision very seriously, so I always choose the best quality turkey I can find.
In this article, I will explain how to cook Honeysuckle White turkey, as it is the turkey that tastes like Christmas. So, look no further if you have been wondering how to cook and what to serve with your holiday Honeysuckle White turkey. I will tell you everything, from cooking to serving.
Ingredients
We kick off things with the most critical part- the ingredients. Before I get into details about this part, I want to stress that you can be as creative as you want. Still, I advise you to keep away from experimentation with tropical ingredients such as pineapple because their sweetness doesn’t go with traditional turkey taste.
Honeysuckle White is a turkey with a very hearty and wholesome flavor, and though it goes excellent with many ingredients and spices, it doesn’t tolerate cuisine fusion. So, here are the ingredients I used:
- Turkey – The most essential ingredient you need. Your turkey is the meal’s centerpiece, and I can’t think of a better option than Honeysuckle White turkey. Visually appealing and inviting, it is known for its tender, juicy meat that absorbs flavors well.
- Spices – They are another must-have in your kitchen when preparing a Honeysuckle White turkey. Although it is a flavorful turkey, it can still use some seasoning, especially with dried herbs such as thyme, oregano and rosemary. I also add a dash of chili for some extra heat. I must say that I am not a fan of overly spicy and hot flavors, and the chili’s purpose is to enhance and enrich the rest of the flavors.
- Salt – It is mandatory to enhance the meat’s overall flavor.
- Butter – To add some fat and depth to your taste buds, you will need either butter or olive oil. I am always more inclined toward butter, but olive oil does marvels as well.
- Garlic and onion – They are here to create an even more memorable final flavor. It is a must for those who love the more robust and pungent aromas. It isn’t a mandatory ingredient, particularly if you already added it to the butter or olive oil.
- Lemon juice and zest – To balance the flavors and fat, some acidity is more than welcome. I like to use lemon juice, but you can also use any kind of citrus juice or zest as a glaze, add it to the tray while basting, or simply layer the turkey surface after it’s done cooking.
- Breadcrumbs, celery, and onions – My stuffing recipe for Honeysuckle White turkey. It is a simple but very powerful combo that brings out the best in your meal. You can also enhance the stuffing by adding corn and butter.
Honeysuckle White Turkey Cooking Instructions
Before you start doing anything, preheat your oven. It should be toasty warm when you put the turkey inside.
First, you need to thaw your Honeysuckle White turkey in case it is still frozen. Once the meat is soft, brush it with melted butter, olive oil, and spices and gently massage the turkey to absorb the flavors.
Don’t forget that Honeysuckle White turkeys are pre-brined, which means that you don’t need to rub the meat too much. Let the turkey absorb the flavors for about half an hour before popping it into the oven.
Use this waiting time to stuff the bird with the stuffing we discussed earlier. I am extremely gentle with this process because meat gets increasingly softer and tender with each minute.
Add lemon juice and citrus zest right before popping the turkey in the oven. You can do this right after you take it out, too.
Place the turkey in a roasting pan, and add broth or stock to the pan for basting if you want. The turkey will release juices while cooking, so you will have enough liquid to baste with even if you don’t add broth or stock beforehand. I prefer basting my turkey in its own juices, so I don’t do anything.
Adjust the cooking time depending on the turkey size. A turkey weighing between 6 and 8 pounds needs cooking about 2 hours and 20 minutes to 2 hours and 45 minutes, and a larger turkey weighing 24 to 28 pounds needs cooking 5 to 5 and a half hours.
My turkey had 12 pounds, so I cooked it 3 hours and 30 minutes.
Bake at 325 °F, i.e. 160 °C. Track the time and start basting during the last 90 minutes. Baste every 20 to 30 minutes. In my case, I started basting it after 2 hours of cooking.
Once the turkey is cooked, take it out of the oven and let it rest for about 30 minutes to allow for the juices to settle and the flavors to meld together.
Side Dish Ideas
The side dishes are the best part when cooking a Honeysuckle White turkey. The turkey is delicious, but it is out of this world when paired with the right sides! It goes with a wide range of sides, though it doesn’t tolerate much experimentation with ingredients from exotic cousins. Still, you have more than enough to choose from.
Roasted vegetables such as carrots, Brussels sprouts, or sweet potatoes pair perfectly with your turkey.
Mashed potatoes are a classic choice no holiday dinner goes without, as well as cranberry sauce for a holiday wholesomeness.
Steamed veggies are a great healthy option, so take your pick. Salads, whether fresh or cream salads, are also an excellent pair for your turkey. All kinds of bread will do nicely, though cornbread is my favorite for Honeysuckle White turkey.
And don’t forget Thanksgiving favorite: cranberry sauce.
Storing Tips
Always store your turkey in the fridge. The most common mistake people make when storing turkey leftovers is leaving it in the oven or on the counter, thinking that it will last since it is cooked.
Although it won’t spoil immediately, turkey meat shouldn’t be kept outside the fridge any longer than necessary.
So, pack your leftovers in airtight containers and pop them in the fridge. You can store them in regular containers or even on a plate if they are covered nicely and tightly. Still, I don’t make compromises when refrigerating meat, and I advise you to use airtight containers instead of improvising.
Stored this way, your turkey will be safe and tasty for up to seven days in the fridge.
Freezing is also an option for turkey leftovers, as long as you secure the meat in proper airtight containers or freezer baggies. It will be safe for about three months, but I don’t recommend you wait that long.
Roasted Honeysuckle White turkey
Ingredients
Turkey
- 12 pound turkey
- ½ tbsp salt
- 1½ tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ cup melted butter or olive oil
- 1 lemon or orange (zest and juice)
- 3 cloves garlic
Stuffing
- 3 tbsp butter
- 1 tsp salt
- ⅕ tsp ground black pepper
- 2 large onions
- 3 stalks celery
- 2 cups breadcrumbs or as much as you want
Instructions
Preparing the turkey
- Preheat your oven to a 325 °F before beginning the recipe.
- Brush the turkey with melted butter or olive oil mixed with salt, dried thyme, rosemary, and oregano. Gently massage the spices into the turkey.
- Let the pre-brined turkey sit for about 30 minutes to absorb the flavors.
- Place the turkey in a roasting pan. You may add broth or stock to the pan for basting, although it’s not necessary as the turkey will release its own juices.
Stuffing
- In a large skillet, melt the 2 tablespoons of butter over medium heat.
- Add the diced celery and onions to the skillet. Sauté them until they become translucent and tender, usually for about 5-7 minutes. Season with a pinch of salt and pepper.
- If you want to enhance your stuffing with corn, add the corn kernels to the skillet with the sautéed celery and onions. Cook for an additional 2-3 minutes until the corn is heated through.
- In a large mixing bowl, combine the sautéed celery, onions, and corn (if used) with the breadcrumbs. Mix everything together until the ingredients are evenly distributed.
- Gently stuff the bird's cavity with the prepared stuffing. Be sure not to overpack it, as the stuffing will expand during cooking.
Cooking
- Add lemon juice or citrus zest to the turkey just before placing it in the oven.
- Adjust the cooking time based on the size of your turkey. A 6 to 8-pound turkey typically requires about 2 and a half hours of cooking time, while a larger turkey weighing 24 to 28 pounds may need about 5 to 5 and a half hours. Mine was 12-pound, so I cooked it for 3 hours and 30 minutes.
- Bake the turkey at 325 °F (160 °C). Begin basting the turkey during the last 90 minutes of cooking, basting every 20 to 30 minutes.
- Once the turkey is cooked, remove it from the oven and let it rest for about 30 minutes to allow the juices to settle and the flavors to meld together.
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
