Who doesn’t like a nicely baked turkey for a festive season? It is especially popular for thanksgiving.


1 14-16 pound turkey (neck, heart, and gizzard reserved)

¼ cup honey

2 tsp ground chipotle chili powder, divided

1 large onion, chopped

12 garlic cloves, chopped

¼ cup olive oil

2 cups of Golden Turkey stock (see recipe)

Special Supplies

1 roasting bag

1 metal or wood skewer

Butcher’s string



  • Rinse turkey inside and out.
  • Pull all fat pads from the main cavity; wrap, chill and reserve fat for roasting.
  • Place turkey inside the roasting bag; sprinkle inside and out with southwestern spiced salt.
  • Close bag. Place on a baking sheet; refrigerate 18-24 hours.
  • Position rack in the bottom third of the oven and preheat to 325 degrees.
  • Mix honey and 1 tsp on ground chipotle chili powder in a small bowl; reserve for glaze.
  • Rinse turkey inside and out and pat very dry.
  • Stir chopped onion, garlic, and 1 tsp of chipotle chili in a medium bowl to blend.
  • Divide mixture between main and neck cavities.
  • Fold neck skin under and secure with a skewer. Tuck wing tips under.  Tie leg loosely.


  • Place turkey on a rack set in a large roasting pan. Spread olive oil all over the turkey.  Place reserved fat pads and reserved neck, heart, and gizzard in roasting pan; pour in 2 cups of Golden Turkey Stock.
  • Roast turkey for 45 minutes. Baste with pan juices.  Continue to roast until a thermometer inserted into the thickest part of the thigh reads 165-170 degrees, basting every 45 minutes adding water to the pan by the cupfuls if dry, and tenting the turkey loosely with foil if browning too quickly.  3-3 ½ hours longer.
  • Brush turkey with glaze twice during the last 30 minutes.
  • Transfer turkey to a platter and tent loosely with foil and let it rest for 30-45 minutes.
  • Reserve roasting pan with juices for gravy.

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