Preheat your oven to 325°F and grab a large roasting pan with sides. Pat the turkey completely dry with paper towels — this is your secret for crispy edges. Place it skin-side up in the pan and season generously with salt and pepper all over. This step takes just five minutes but makes a huge difference in the final texture.

Whisk together honey, Dijon mustard, brown sugar, olive oil, and lemon juice in a small bowl until smooth and glossy. The mixture should smell amazing at this point (seriously, take a minute to appreciate it). This glaze is what transforms this into an Easter main course that tastes restaurant-quality. You're basically creating liquid gold here.

Brush half the glaze all over the turkey, getting into every nook and cranny. Don't be shy — cover it generously but watch for drips down the sides. Pop it into the oven and roast uncovered for 1 hour and 45 minutes, basting every 30 minutes with the remaining glaze. I set a phone timer because I've definitely forgotten and had to guess.

After the first hour and 45 minutes, check that the internal temperature reaches 165°F with a meat thermometer inserted into the thickest part of the thigh. If it's not quite there yet, give it another 15-20 minutes and check again. The turkey's done when that thermometer hits the magic number — don't panic if it takes a little longer depending on your oven.

While the turkey's finishing up, toss your roasted carrots, boiled potatoes, and blanched green beans with a little olive oil and sprinkle of salt. You want everything warm and ready to go when you plate, so I heat these in a separate oven-safe dish during the last 15 minutes of cooking time.

Pull the turkey out when it's done and let it rest for 10 minutes before carving (I know it's tempting to dig right in, but seriously don't skip this). The resting time lets all those juices redistribute so every bite stays tender and juicy, not dry.

Transfer your sliced turkey to a serving platter and scatter the roasted vegetables around it. Sprinkle that shredded cheddar cheese over everything while it's still warm so it melts slightly into all the nooks. Drizzle any pan juices over the top as a finishing touch — this is your ham dinner recipe moment to shine.