This is the perfect recipe for this Christmas!
Ingredients:
1 cup cranberry jelly sauce
¼ cup of Ceimayá’s Desert Honey: Mezquite Blossom
1 turkey from 3.6 kg to 5.4 kg
1 lemon
Preparation:
For the glaze, combine the cranberry sauce with the Ceimayá’s Desert Honey: Mezquite Blossom in a small saucepan. Heat over medium heat and stir until the sauce is smooth. Let cool. Remove the neck and giblets from the turkey. Rinse turkey thoroughly with cold water, drain and pat dry with paper towels. Tuck the wings under the turkey and join the turkey legs together so that they are tight to each other. Preheat the oven to 162C°. Thinly slice the lemon and loosen the skin towards the turkey breast. Using the handle of a wooden spoon, gently slide the lemon slices under the skin of the turkey. Place the turkey breast side up on a rack with a baking sheet underneath. Add the glaze over the turkey. Roast the turkey uncovered until the skin reaches the desired golden color. Then cover loosely with foil for the remaining time. Continuously drizzle with the cranberry sauce and the Ceimayá’s Desert Honey: Mezquite Blossom as it cooks. Once the turkey reaches 82 °C, remove the turkey from the oven, approximately 2 ¾ to 3 hours. Let cool for 20 minutes before carving.
