Honey-Glazed Turkey

• 1 (10 to 12 lb.) turkey
• 1/2 tsp. salt (optional)
• 1 c. honey
• 1/2 lb. butter or margarine
• 1/2 c. chopped red peppers
• 1/2 c. packed brown sugar
• 1/4 c. crushed thyme
• 1 small onion, minced
• 2 Tbsp. lemon-pepper seasoning
• 1 Tbsp. chicken or beef bouillon (paste or granules)
• 1 qt. water

1. Heat oven to 325u0b0.
2. Using cold water, rinse turkey inside and out; blot dry with paper towels.
3. Sprinkle body and neck cavities with salt (if desired).
4. On rack in shallow large baking pan, brush turkey with honey, covering completely.
5. In saucepan, melt butter. Stir in garlic, red peppers, sugar, thyme, onion, lemon-pepper seasoning and bouillon; generously baste turkey with mixture.
6. Pour hot water into bottom of pan.
7. Bake about 1 hour.
8. Cover turkey with tent of heavy-duty aluminum foil.
9. Continue roasting about 20 minutes per pound for stuffed turkey or 16 minutes unstuffed, basting with pan drippings about every 15 minutes until bird is brown, juices in inner thigh run clear when pricked and instant-read meat thermometer inserted into thickest part of thigh (without touching bone) registers 180u0b0.
10. Transfer turkey to serving platter; garnish as desired.
11. Let rest 15 to 30 minutes before carving.
12. Makes 24 four-ounce servings of turkey with gravy.

turkey, salt, honey, butter, red peppers, brown sugar, thyme, onion, lemonpepper seasoning, chicken, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143054 (may not work)