I'm looking for a recipe for roasting turkey in honey and milk. It keeps the meat very moist. Can you help?

I heard this recipe on Australian radio a number of years ago and tried it out. The result was fabulous - a delicious, moist turkey. Unfortunately I've lost the method and quantities so I hope someone can help. Thank you.I'm looking for a recipe for roasting turkey in honey and milk. It keeps the meat very moist. Can you help?
Ingredients


1 cup Chicken or turkey stock


1 cup Ice water


1/2 cup Whole milk


1/2 cup Honey


1/4 cup Flour


18 lb Turkey


2 cup Orange juice


2 Oranges -- zest of





SERVE WITH:


Basic Gravy


3 cup Chicken or turkey stock


8 cup To 9 cups stuffing





Honey Orange Glazed Turkey


Salt/pepper to taste








Easy Recipe Directions:


Follow the directions which came with the turkey for storing, thawing and prepping the turkey. Prepare the oven to 375 degrees. Just before roasting, loosely stuff the openings of the turkey with the desired stuffing. Close the openings with small skewers and a criss-crossed string; or sew the openings closed with a large needle and thread. Fasten the legs close to the boy by tying the ends of the drumsticks together. Turn the wings back and tuck them under the turkey body. Place the turkey on a roasting rack with the breast side up in a Calphalon roast pan. Cover the turkey with a foil tent and place in oven. After 30 minutes, baste turkey with 1 cup stock. Continue to cook for approximately 3 to 3-1/2 hours, basting with juices every 20 minutes. Remove the foil during the last 30 minutes of cooking. Turkey is done when a meat thermometer inserted into the breast reaches 170 degrees, and the thigh registers 185 degrees. Remove stuffing immediately and keep warm. Prepare basic turkey gravy. Honey/Orange Glazed Turkey: Follow directions for Basic Turkey Preparation. After removing the foil, baste the turkey with the following ingredients for the last hour. Basic Gravy: Mix flour and water together. When turkey is done, remove to a platter. Pour excess fat from roast pan, leaving 2 tablespoons. Place pan on stovetop over medium-high heat. Deglaze pan by pouring in 3 cups stock, and release meat drippings by sliding the smooth edge of a spatula across pan bottom. Gradually whisk flour and water mixture into stock. Simmer 5 minutes over medium heat. Whisk in milk, and simmer for an additional 2 to 3 minutes. Season to taste with salt and pepper.I'm looking for a recipe for roasting turkey in honey and milk. It keeps the meat very moist. Can you help?
Thanks for the recipe but it wasn't the one I was after. The turkey is baked in the honey and milk - and that was the secret to its tenderness and moistness. I just can't remember quantities or times.





Thanks


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