Servings
Last updated Nov 18, 2025
Honey Butter Tallow Turkey
The Sweetest and Most Savory Honey Butter Tallow Turkey
Meet the turkey that is so moist you don't even need a gravy (but we have a gravy recipe anyways). It's honey-kissed and tallow-powered to get crispy skin + juicy meat. This is the holiday main course our ancestors would be proud of.
SERVINGS
5-7 people
PREP TIME
45 minutes
COOK TIME
3 hours (depending on size of turkey)
MEAL
Main course
Turkey Ingredients:
1 whole turkey (10–12 lbs)
½ cup Lineage Beef Tallow (softened)
Leave un-refrigerated for at least 1 hour to soften
3 tbsp Lineage Honey.
4 tbsp softened butter
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2-3 tbsp salt
2 tbsp smoked paprika
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp chili powder
Gravy Ingredients:
Pan drippings from the turkey
¼ cup all-purpose flour
Best flour alternatives: arrowroot powder or rice flour
1 yellow onion, finely diced
2–3 cloves garlic, minced
3 sprigs fresh thyme diced
2 sprigs rosemary diced
2–3 chopped sage leaves (optional)
3–4 cups chicken, turkey stock, or bone broth
Salt and freshly cracked black pepper, to taste
½ tbsp Worcestershire or soy sauce (optional)
1 tsp apple cider vinegar or a squeeze of lemon
Tools Needed
Roasting Pan (for turkey)
Sauce pot (for gravy)
Meat injector
Whisk
Mixing bowl
Chefs knife
Turkey baster
Cutting board
Meat thermometer
Instructions:
Prep Tallow Honey Butter:
Mix ½ cup beef tallow, 4 tbsp softened butter, 1 tbsp diced rosemary, 1 tbsp diced thyme, 3 tbsp raw honey, & 3 cloves minced garlic.
Whisk until smooth.
Prep the Turkey:
Rub turkey all over (and under skin) with tallow honey butter.
Optional: inject some for extra juiciness.
Melt down about 3 tbsp of your tallow honey butter and then use a meat injector to inject it directly into the turkey breast.
Season with 2- 4 tbsp salt, 2 tbsp garlic powder, 2 tbsp onion powder, 2 tbsp smoked paprika, & 2 tbsp chili powder.
Cook the Turkey:
Roast at 400°F for 45 min. After 45 minutes, baste with drippings, lower to 350°F, and keep basting every 45 min for about 3 hours or until your turkey hits 165F internal in the thickest part of the turkey breast."
Rest 30–45 min before carving.
Make the Gravy:
Take 3 tbsp of the tallow honey butter dripping from the pan you roasted your turkey in and add to your sauce pot where you will be making the gravy.
On medium heat sauté onion (5–7 min), add garlic (30 sec).
Add thyme, rosemary, sage (1–2 min).
Whisk in flour (1–2 min).
Optional: deglaze with ½ cup white wine and scrape the bits with a wooden spoon off the bottom for the pan to add more flavor.
Slowly pour in your stock (about ¼ cup at a time) or bone broth while continually whisking - adding slowly will help your gravy get thick.
Season with salt and pepper to taste, ½ tbsp Worcestershire, & 1 tsp apple cider vinegar or a squeeze of a lemon. Make sure to whisk all those flavors together once you add it to your gravy.
Strain if desired by pouring the gravy directly through a strainer to make it smooth— serve with turkey.
Tips and Notes
To avoid turkey from overcooking pull your turkey out of the oven once the thickest part of the breast hits 160F and as the turkey rests it should hit 165F internal. This is called “carry over cooking” which is when meat continues to cook as it rests even if it's no longer in the oven. Just make sure to take the temperature again about 20 minutes into resting to ensure it hits 165F so it's safe to eat!
When making the gravy, you will add flour to the pot that mixes with the fat/drippings to make something called a roux. When you get to the step to add into your stock or bone broth its really important to slowly add in your stock while whisking continuously. If you add it too fast the roux wont do its job to thicken the gravy and it will completely separate from the stock. Make sure to add that stok in slow!
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