Irresistible Honey Mustard Glazed Turkey in 8 Simple Steps

Nothing says “holiday feast” quite like a golden, juicy turkey sitting proudly at the center of the table. But let me tell you, friends – this honey mustard glazed turkey? It’s the showstopper that’ll have everyone asking for seconds. That sweet-tangy glaze caramelizing into a sticky, shiny crust? Absolute magic. I’ve roasted more turkeys than I can count over the years (some triumphs, a few tragedies!), but this honey mustard version became our family’s forever favorite after I accidentally created it during a “what’s-left-in-the-pantry” Thanksgiving years ago. Now it’s the only way my kids will let me make turkey!

Why You’ll Love This Honey Mustard Glazed Turkey

This isn’t just another turkey recipe – it’s your new holiday game-changer. Here’s why:

• Effortless elegance: The simple 5-ingredient glaze transforms a basic bird into something spectacular with minimal fuss.
• Perfect balance: Sweet honey and tangy Dijon create that irresistible “more please” flavor everyone craves.
• Juicy guarantee: Basting every 30 minutes means never serving dry turkey again (my greatest holiday fear!).
• Instant centerpiece: That glossy, golden-brown crust makes it almost too pretty to carve – almost.

Trust me, this is the turkey people remember and request year after year.

Ingredients for Honey Mustard Glazed Turkey

Gather these simple ingredients – I promise you probably have most in your pantry already! The magic happens when these basics come together:

• 1 whole turkey (12-14 lbs) – Look for one that’s fresh or properly thawed (nothing ruins dinner like a frozen center!)
• 1/2 cup honey – Use the good stuff here – raw honey adds amazing depth, but regular works too
• 1/4 cup Dijon mustard – This is KEY for that perfect tang (don’t substitute yellow mustard!)
• 2 tbsp olive oil – Helps the glaze cling beautifully to the turkey
• 1 tsp salt – I use kosher salt for even seasoning
• 1 tsp black pepper – Freshly ground makes all the difference
• 1 tsp garlic powder – The subtle savory note that rounds everything out
• 1 tsp dried thyme – My secret weapon for that “holiday aroma” everyone loves

That’s it! Just 8 simple ingredients between you and the most delicious turkey of your life. Now let’s get cooking!

How to Make Honey Mustard Glazed Turkey

Alright, let’s turn that beautiful bird into the star of your holiday table! I’ll walk you through each step – it’s easier than you think, and oh-so-rewarding when you pull that golden masterpiece from the oven.

Prep the Turkey

First things first – take your turkey out of the fridge about 30 minutes before cooking (trust me, this helps it cook more evenly!). Give it a good rinse under cold water – get into all those nooks and crannies – then pat it completely dry with paper towels. Dry skin = crispy, golden skin later! If your turkey came with one of those pop-up timers, go ahead and remove it (we’re using a proper meat thermometer instead).

Make the Honey Mustard Glaze

Now for the magic potion! In a medium bowl, whisk together the honey, Dijon mustard, olive oil, salt, pepper, garlic powder, and thyme until it’s completely smooth. Taste it (I always do!) – you should get that perfect balance of sweet honey and tangy mustard. If you want it sweeter, add a touch more honey. More tang? Extra mustard. This is your glaze – make it yours!

Roast and Baste the Turkey

Preheat that oven to 325°F – nice and steady heat for even cooking. Place your turkey in the roasting pan, then grab a pastry brush (or even just a spoon) and coat that bird generously with your honey mustard glaze. Get every inch covered – this is what creates that gorgeous crust! Pop it in the oven and set your timer for 30 minutes. When it dings, baste again with the pan juices and more glaze. Repeat this basting ritual every 30 minutes – it’s the secret to ultra-moist meat and that perfect caramelized finish. If the skin starts getting too dark too fast, just tent some foil over the top.

Rest and Carve

When your thermometer hits 165°F in the thickest part of the thigh (not touching bone!), take that beauty out and let it rest for a full 20 minutes. I know it’s tempting to dive right in, but this waiting period lets the juices redistribute – meaning every slice will be juicy perfection. Then carve with pride, serve to your adoring guests, and prepare for the compliments to roll in!

Tips for the Best Honey Mustard Glazed Turkey

After making this turkey more times than I can count (and learning from a few mishaps!), here are my can’t-live-without tips for absolute perfection:

• Thermometer is non-negotiable: That pop-up timer? Toss it! A good meat thermometer ensures juicy meat without guesswork. Check multiple spots – thighs should hit 165°F while breast meat stays around 160°F.
• Double the glaze: I always make extra because: a) you’ll want more for basting, and b) it’s amazing drizzled over carved turkey or mashed potatoes. Just whisk up another batch while the turkey rests!
• Foil is your friend: If your turkey starts getting too dark (usually around hour 2), loosely tent foil over just the dark areas. This prevents burning while letting the rest crisp up beautifully.
• Patience pays: That 20-minute rest isn’t just a suggestion – it’s what transforms good turkey into legendary turkey. Walk away from the carving knife – I promise it’s worth the wait!

Follow these simple tricks, and you’re guaranteed a turkey that’s juicy inside, crispy outside, and unforgettable all around.

Honey Mustard Glazed Turkey Variations

While I’m obsessed with the original recipe, sometimes it’s fun to mix things up! Swap honey for pure maple syrup if you prefer deeper caramel notes – just reduce it slightly since maple’s thinner. Feeling adventurous? Add orange zest to the glaze or rub the turkey with fresh rosemary before roasting. For a spicy kick, stir in a teaspoon of chili flakes. The beauty is how easily this recipe adapts while keeping that signature sticky-sweet crust we all love!

Serving Suggestions

This honey mustard glazed turkey deserves the best supporting cast on your holiday table! I always pair it with my ultra-creamy garlic mashed potatoes – that tangy-sweet glaze makes the perfect gravy alternative when drizzled over the top. Roasted carrots and Brussels sprouts caramelize beautifully alongside the turkey, while a simple cranberry sauce cuts through the richness. For a lighter option, try a crisp apple-fennel salad. And don’t forget warm, buttery dinner rolls to mop up every last bit of that glorious glaze – my family fights over them every time!

Storing and Reheating Honey Mustard Glazed Turkey

Leftovers? Lucky you! Store cooled turkey in an airtight container in the fridge for 3-4 days – though mine never lasts that long! For longer storage, freeze slices with some glaze in freezer bags (up to 3 months). Reheat gently in the oven at 300°F with a splash of broth to keep it juicy, or microwave single portions with a damp paper towel over top. Pro tip: The glaze makes killer turkey sandwiches next day – just sayin’!

Honey Mustard Glazed Turkey Nutrition

Here’s the nutritional breakdown for a 6-ounce serving of this glorious honey mustard glazed turkey (because let’s be real – we’re all having seconds!):

• Calories: 320
• Protein: 34g (Hello, muscle fuel!)
• Fat: 14g (8g unsaturated, 3.5g saturated)
• Carbs: 15g (All that sweet, sticky glaze goodness)
• Sugar: 12g
• Sodium: 380mg
• Cholesterol: 110mg

Now, let’s be honest – I’m not counting numbers when I’m elbow-deep in turkey bliss, but it’s nice to know this holiday centerpiece packs serious protein while keeping sugar reasonable (most of it’s from natural honey, after all!). Just remember these are estimates – your exact numbers might vary slightly depending on your specific ingredients and how much glaze you lovingly slather on!

Common Questions About Honey Mustard Glazed Turkey

Over the years, I’ve gotten so many questions about this recipe – here are the ones that pop up most often (along with my hard-earned answers!):

Can I use this honey mustard glaze on chicken instead?
Absolutely! This glaze works beautifully on a whole chicken or even chicken pieces. Just reduce the cooking time accordingly – about 20 minutes per pound for a whole bird. The glaze caramelizes faster on smaller chickens, so keep an eye on it after the first hour.

Help! How do I prevent dry turkey?
Three words: baste, baste, baste! That every-30-minute glaze application is your insurance policy against dryness. Also, don’t skip the resting period – those 20 minutes let the juices redistribute. And please, for the love of turkey, use a meat thermometer! Overcooking is the #1 cause of dry meat.

Can I make the glaze ahead of time?
You sure can! Mix it up to 3 days in advance and store it in the fridge. Just give it a good whisk before using since the honey tends to settle. If it thickens too much in the fridge, warm it slightly or add a teaspoon of warm water to loosen.

What if I don’t have Dijon mustard?
While Dijon gives that perfect tang, in a pinch you can use whole grain mustard (texture will change slightly) or even half yellow mustard/half mayonnaise. But trust me – it’s worth hunting down the Dijon for that signature flavor!

How do I get that perfect golden crust?
The secret is starting with a completely dry turkey skin and not skipping any basting sessions. That constant glaze application builds up layers of sticky-sweet goodness that caramelizes into pure magic. If your oven runs hot, tent with foil only after the last 30 minutes to prevent over-browning.

Tried this honey mustard glazed turkey? Rate the recipe below if it made your holiday table shine!

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