Honey Roasted Turkey

If you’ve ever felt a little intimidated by roasting a whole turkey, you’re not alone. The good news is, it doesn’t have to be complicated — just thoughtful. A little planning, a simple dry brine, and a touch of sweetness can turn an ordinary bird into the showpiece of your holiday table.

This Honey Roasted Turkey is all about balance: savory depth from the brine, golden crisp skin, and a gentle, honey-kissed glaze that feels warm and nostalgic. I love using Made by Madi Stoneground Honey Mustard Seasoning in the dry brine — it brings a subtle tang and floral sweetness that pairs beautifully with the natural richness of the turkey.

Why Dry Brine Instead of Wet Brine

Dry brining is my favorite way to season a turkey because it’s simple and clean — no sloshing buckets of salty water, no mess, and no diluted flavor. Instead, you’re rubbing salt and seasoning directly onto the turkey, allowing time to work its quiet magic. Over 48 to 72 hours, the salt draws moisture out of the meat and then pulls it back in, seasoning deeply and tenderizing naturally. The result? Juicy, well-seasoned meat and crisp, beautifully bronzed skin.

A few key tips for a perfect dry brine:

• Use kosher salt, not table salt. The larger grains coat the bird evenly without over-salting.

• Keep it uncovered in the fridge. This lets the skin dry out, which leads to that satisfying crispness in the oven.

• Give it time. Two days is good, three is even better.

Ingredients

For the Dry Brine

• 1 tablespoon kosher salt per 4 pounds of turkey (about 4 tablespoons for a 16-pound bird)

• 2 tablespoons Made by Madi Stoneground Honey Mustard Seasoning

For the Injection

• ½ cup unsalted butter, melted

• 3 tablespoons honey

• 1 cup chicken broth

For the Honey Glaze

• ⅓ cup honey

• 3 tablespoons butter

• 1 tablespoon apple cider vinegar

For Roasting

• 16-pound turkey, thawed and patted dry

• 1–2 tablespoons oil or melted butter

How to Make It

1. Dry Brine the Turkey
Pat the turkey completely dry, inside and out. Mix the kosher salt with the Made by Madi Stoneground Honey Mustard seasoning, then rub it all over — under the skin, over the skin, and inside the cavity. Place the turkey on a wire rack set over a baking sheet and refrigerate uncovered for 48 to 72 hours. This resting time is what builds deep flavor and crisp texture.

2. Bring to Room Temperature
About an hour before roasting, remove the turkey from the refrigerator and let it rest on the counter. Starting with a cold bird can cause uneven cooking, so this gentle warm-up helps it roast evenly and stay juicy.

3. Inject with Honey Butter
Combine melted butter, honey, and chicken broth. Using a meat injector, add small amounts into the breasts, thighs, and legs. This step adds a whisper of sweetness and keeps the meat rich and moist as it roasts.

4. Prepare to Roast
Preheat your oven to 325°F. Brush the turkey lightly with oil or melted butter — this helps the skin turn golden and crisp. If you’d like, tuck a few aromatics (like onion, orange slices, or fresh herbs) inside the cavity for extra fragrance.

5. Roast
Place the turkey on a rack in a roasting pan and cook for about 13 to 15 minutes per pound, or until the breast reaches 160°F and the thighs reach 170 to 175°F. Every oven cooks a little differently, so use a good thermometer rather than relying only on time.

6. Make the Honey Glaze
In a small saucepan, melt the butter with honey and apple cider vinegar. Warm until smooth and glossy. During the final 45 to 60 minutes of roasting, brush the glaze over the turkey every 20 minutes. If the skin begins to brown too quickly, tent it loosely with foil.

7. Rest and Serve
When the turkey is done, remove it from the oven and loosely cover it with foil. Let it rest for at least 30 to 45 minutes before carving — this allows the juices to redistribute, keeping every slice tender. Brush with one last layer of warm honey glaze just before serving for a beautiful, glossy finish.

A Few Final Tips

• Don’t rush the rest. That 30–45 minute pause is where all the juiciness settles in.

• Save the drippings. Mix them with stock and a spoonful of the glaze for a gorgeous, honey-kissed gravy.

• Use what you have. If you don’t have an injector, spoon some of the honey butter mixture under the loosened skin instead — it still melts into the meat beautifully.

The best part of this recipe isn’t just how it tastes, but how it feels. The slow brining, the basting, the waiting — it all invites you to slow down and connect with the rhythm of cooking something worth sharing. When you finally carve into that golden turkey and see the juices glisten, you’ll know every bit of care was worth it.