Ingredients for Honey Brined Herb Roasted Turkey
- Whole Turkey
- Water
- Kosher Salt
- Honey
- Fresh Coarse Ground Black Pepper
- Garlic Cloves
- Fresh Thyme
- Fresh Sage
- Chicken Stock
- Lemons
- Olive Oil
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How to Make Honey Brined Herb Roasted Turkey
- Remove giblets and neck from turkey, reserve for gravy
- Rinse turkey with cold running water and drain well
- Blot dry with paper towels
- Prepare brine by mixing water, honey and salt in a large bowl
- Stir until honey dissolves
- Add half the thyme and sage along with the garlic and black pepper
- Set aside
- Add chicken stock
- Line an extra-large stock pot with a food-safe plastic bag
- Place the rinsed turkey in the bag and pour brine over the turkey
- Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine
- Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours
- Pre-heat oven to 350f remove turkey from brine and pat dry inside and out
- Discard brine
- Place turkey, breast side up, on a rack in a large shallow roasting pan
- Squeeze lemon juice into the main turkey cavity
- Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage
- Coat turkey lightly with oil and sprinkle inside and out with salt, pepper
- Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone
- Roast turkey, basting with poultry stock every half hour or so
- Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time
- Continue to roast until thermometer registers 180f in the thigh, or 170f in the breast
- Remove turkey from the oven and allow it to cool for 15-20 minutes before carving
Nutrition Information (Approximate per serving)
Sodium
602 g
Sugar
74g
Fat
37g
Carbs
7g