Honey Brined Herb Roasted Turkey Recipe

Achieve the most succulent, flavorful turkey of your life with our Honey Brined Herb Roasted Turkey recipe! This method uses a 12-18 hour brine to infuse the meat with incredible moisture and depth of flavor. It's a little extra effort, but the results are worth every minute! Impress your friends and family this holiday season with a truly unforgettable turkey.

Prep Time 30 mins
Cook Time 960 mins
Calories 610 kcal
Protein 134g
Rating 4.7 (80 Reviews)
Honey Brined Herb Roasted Turkey 63

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Honey Brined Herb Roasted Turkey

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Honey Brined Herb Roasted Turkey? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Honey Brined Herb Roasted Turkey

  1. Remove giblets and neck from turkey, reserve for gravy
  2. Rinse turkey with cold running water and drain well
  3. Blot dry with paper towels
  4. Prepare brine by mixing water, honey and salt in a large bowl
  5. Stir until honey dissolves
  6. Add half the thyme and sage along with the garlic and black pepper
  7. Set aside
  8. Add chicken stock
  9. Line an extra-large stock pot with a food-safe plastic bag
  10. Place the rinsed turkey in the bag and pour brine over the turkey
  11. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine
  12. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours
  13. Pre-heat oven to 350f remove turkey from brine and pat dry inside and out
  14. Discard brine
  15. Place turkey, breast side up, on a rack in a large shallow roasting pan
  16. Squeeze lemon juice into the main turkey cavity
  17. Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage
  18. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper
  19. 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
  20. Roast turkey, basting with poultry stock every half hour or so
  21. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time
  22. Continue to roast until thermometer registers 180f in the thigh, or 170f in the breast
  23. 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