Ingredients
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1
-
8 - 10
-
2
-
1
-
3 - 4
-
10 - 12
-
2
-
1
-
4 - 5
-
2 - 3
-
-
-
-
-
Directions
Honey Brined Herb Roasted Turkey, Allow 12 – 18 hours for the turkey to marinate in the brine. It’s worth the wait as this process always assures a moist, flavorful turkey., I cooked my first ever turkey with this recipe and it was a hit! Everyone loved it and was fighting over the leftovers…I’ll definitely be coming back to this one. This first time I tried to stick as closely as possible to the recipe, but I think next time I’ll use a little less water. The only substitution I made this time was 1 cup of noniodized table salt in place of the 2 cups kosher salt only because I didn’t have any kosher salt. Next time I think I will go with the kosher salt since it’s primarily for brining., BY FAR, my favorite brine for turkey!!! I’ve been using this recipe now for the past three years, once my brined bird alongside a smoked turkey at a friend’s home where the smoked one was intended to be the star bird. My turkey was sought after by everyone for take home leftovers. I always use an electric roaster and while never having achieved that perfect golden brown crispy top of the breastI cook my turkey breast side down–that’s probably why, it always comes out super tender falling off the bone and super flavorful. If anyone is considering cooking in an electric oven I highly recommend recipe#339453 by Squirrel Gone Wild for excellent roasting instructions using that method. A couple more things concerning the brine I’m reviewing: WATCH THE SALT, make sure the turkey is completely thawed and brine at least a full 24 hours. Even with a very large bird, 2 cups of kosher salt is too much, so cut back. I find Butterball’s website extremely helpful for the correct water and salt amount for a brine. That’s it and yes, this brine’s a keeper!!!
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Steps
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1
Done
|
Remove Giblets and Neck from Turkey, Reserve For Gravy. Rinse Turkey With Cold Running Water and Drain Well. Blot Dry With Paper Towels. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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 About 2 1/2" Deep Roasting Pan. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
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. |
|
8
Done
|
Remove Turkey from the Oven and Allow It to Cool For 15-20 Minutes Before Carving. |
