Preheat oven to 325°F (160° C).

Remove neck and giblets from turkeybody cavity. Discard gizzard.

Refrigerate remaining neck, heart and liver, reserving for use in gravy if desired.

Rinse turkey under cold running water and pat dry with a paper towel.

Melt butter and honey; add thyme, salt and pepper. Liberally brush over turkey to glaze.

Place turkey breast side up in a roasting pan. Insert oven thermometer into turkey thigh. Cover with a loose sheet of lightly greased foil, dull side out, leaving sides open.

Roast turkey in centre of preheated oven for 3½ to 4 hours or until juices run clear when turkey is pierced. Thermometer should read 185F/85 C.

Remover foil during the final 30 minutes of roasting so turkey can brown evenly.

Allow turkey to rest, covered with a tent of foil, for 15 minutes before carving.


Skinless white meat:
Calories 267 Protein 50.8 g Fat 5.4 g Carbohydrate 0 g


Skinless dark meat:
Calories 318 Protein 48.6 g Fat 12.2 g Carbohydrate 0 g