A deliciously simple, sweetly pungent glaze made with prepared horseradish and apple and currant jellies is brushed onto the roast bird every 15 minutes during the last 45 minutes of cooking.

Roast Turkey with Apple Horseradish Glaze

1 (12 to 16 pounds) Honeysuckle White Whole Turkey
1 (8-ounce) jar apple jelly
1/2 cup red currant jelly
2 teaspoons horseradish, prepared

1. Preheat oven to 325°F (160°C).
2. Place turkey on roasting pan uncovered.
3. Bake at 325°F (160°C) until the temperature reaches 170°F / 80°C) in the deepest part of the breast.
4. In a small saucepan, mix apple jelly, currant jelly over medium heat until warm enough to mix together. Add horseradish and remove from heat.
5. Brush glaze over breast every 15 minutes during the last 45 minutes of cooking. Serve remaining glaze with turkey.

Makes 12 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.