Ingredients
1 turkey (14 to 16 pounds)1/4 cup olive oil2 teaspoons dried thyme1-1/2 teaspoons salt, divided1-1/4 teaspoons pepper, divided1 cup honey1 cup corn syrup1/4 cup butter, melted2 teaspoons dried rosemary, crushed1 teaspoon rubbed sage1 teaspoon dried basil
Preparation
Brush turkey with oil; tie drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325° for 2 hours.
In a small bowl, combine honey, corn syrup, butter, rosemary, sage, basil and remaining salt and pepper. Brush over turkey. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer, basting frequently with pan drippings. Cover loosely with foil if turkey browns too quickly.
Remove from oven. Cover and let stand for 15 minutes before carving.
