Honey-Glazed Herb-Infused Roast Turkey
This Honey-Glazed Herb-Infused Roast Turkey is designed to elevate your holiday feast. With a brining time of 12 to 18 hours, this recipe guarantees a tender, juicy turkey that opens up a world of flavors. The combination of kosher salt, honey, and fresh herbs results in a beautifully balanced brine that enhances the natural richness of the turkey. Baked to perfection, and spritzed with fresh lemon juice, this turkey will be the star of your dining table, ensuring your guests don’t just eat but savor every bite. Serve it with your favorite sides and watch as everyone comes back for seconds!
16
Servings
160
Calories
11
Ingredients
Ingredients
Whole Turkey
1 (Fresh or frozen, thawed)
Water
8-10 quarts (Cold)
Kosher Salt
2 cups
Honey
1 cup
Coarse Ground Black Pepper
3-4 teaspoons (Freshly ground)
Garlic Cloves
10-12 (Peeled)
Fresh Thyme
2 bunches
Fresh Sage
1 bunch
Chicken Stock
4-5 cups
Lemons
2-3 (Juiced)
Olive Oil
2-4 teaspoons
Instructions
1
Start by removing the giblets and neck from the turkey; set them aside for making gravy later. Rinse the turkey thoroughly under cold running water and drain it well. Use paper towels to blot and dry the turkey inside and out.
2
In a large mixing bowl, prepare the brine by combining the water, honey, and kosher salt. Stir well until the honey has completely dissolved into the liquid. Then, add half of the fresh thyme and sage, garlic cloves, and coarse ground black pepper. Mix in the chicken stock to create a rich brine base.
3
For an easy brining process, line an extra-large stockpot with a food-safe plastic bag. Carefully place the rinsed turkey inside the bag, then pour the freshly prepared brine over it, ensuring the turkey is well-covered. Gather the bag tightly around the turkey, sealing it securely, and refrigerate for a minimum of 12 hours (up to 18 hours for best results).
4
When ready to roast, preheat your oven to 350°F (175°C). Remove the turkey from the brine and pat it dry with paper towels both inside and out, discarding the brine afterward. Position the turkey breast side up on a rack in a large, shallow roasting pan (approximately 2.5 inches deep).
5
Squeeze the juice of the lemons into the main cavity of the turkey. Add the squeezed lemon halves inside the cavity along with the remaining fresh thyme and sage. Lightly coat the exterior and interior of the turkey with olive oil and generously sprinkle salt and pepper for added flavor.
6
Insert an oven-safe meat thermometer into the thickest part of the thigh, avoiding contact with the bone to ensure accurate temperature readings. Place the turkey in the oven, basting with chicken stock every 30 minutes to keep it moist and flavorful.
7
To prevent the turkey from browning too quickly, loosely cover it with aluminum foil. During the last hour and a half of roasting, remove the foil to allow the skin to crisp up. Roast the turkey until the thermometer indicates an internal temperature of 180°F (82°C) in the thigh, or 170°F (77°C) in the breast.
8
Once the turkey has reached the desired temperature, take it out of the oven and let it rest for 15-20 minutes before carving. This resting time allows the juices to redistribute, ensuring every slice is succulent and flavorful.
Nutrition Information
10g
Fat
3g
Carbs
15g
Protein
563mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
How long should I brine the turkey?
You should brine the turkey for a minimum of 12 hours, though 18 hours is recommended for the best results.
What are the benefits of brining the turkey in this recipe?
Brining ensures a tender, juicy turkey and creates a beautifully balanced flavor profile using honey, kosher salt, and fresh herbs.
What ingredients are used to make the brine?
The brine is made from a combination of water, honey, kosher salt, fresh thyme, fresh sage, garlic cloves, coarse ground black pepper, and chicken stock.
How do I prepare the turkey before brining?
Remove the giblets and neck, rinse the turkey thoroughly under cold water, and pat it dry inside and out with paper towels.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) for roasting the turkey.
How should the turkey be positioned in the roasting pan?
Position the turkey breast side up on a rack in a large, shallow roasting pan that is approximately 2.5 inches deep.
What should be placed inside the turkey cavity?
Squeeze the juice of 2-3 lemons into the cavity and then place the lemon halves inside along with the remaining fresh thyme and sage.
How do I season the exterior of the turkey?
Lightly coat the exterior with olive oil and generously sprinkle it with salt and pepper for added flavor.
Where should the meat thermometer be inserted?
Insert the oven-safe meat thermometer into the thickest part of the thigh, making sure to avoid contact with the bone.
How often should I baste the turkey?
You should baste the turkey with chicken stock every 30 minutes to keep it moist and flavorful.
What liquid is used for basting?
The recipe specifies using chicken stock for the basting process.
How can I prevent the turkey from browning too quickly?
Loosely cover the turkey with aluminum foil to control the browning process.
When should I remove the aluminum foil?
Remove the foil during the last hour and a half of roasting to allow the skin to become crisp.
What is the target internal temperature for the turkey thigh?
The turkey is ready when the thermometer in the thigh reaches 180°F (82°C).
What is the target internal temperature for the turkey breast?
The turkey is ready when the internal temperature of the breast reaches 170°F (77°C).
How long should the turkey rest after roasting?
Allow the turkey to rest for 15-20 minutes before carving.
Why is the resting period important?
Resting allows the juices to redistribute throughout the meat, ensuring every slice is succulent and flavorful.
How many servings does this recipe provide?
This roast turkey recipe yields approximately 16 servings.
How many calories are in a serving of this turkey?
There are 160 calories per serving.
What is the protein content per serving?
Each serving contains 15 grams of protein.
How much fat is in one serving?
One serving of this turkey contains 10 grams of fat.
What is the sodium content per serving?
The sodium content is 563mg per serving.
What fresh herbs are needed?
The recipe calls for 2 bunches of fresh thyme and 1 bunch of fresh sage.
How many garlic cloves are required?
You will need 10-12 peeled garlic cloves for the brine.
What should I do with the turkey neck and giblets?
Set the neck and giblets aside to use for making gravy later.
Can I use a frozen turkey?
Yes, you can use a frozen turkey, but it must be completely thawed before starting the recipe.
How much honey is required for this recipe?
The recipe requires 1 cup of honey.
What type of salt is best for the brine?
The recipe specifically calls for 2 cups of kosher salt for the brine.
What is the carbohydrate count per serving?
There are 3 grams of carbohydrates per serving.
Is this recipe suitable for Thanksgiving?
Yes, this recipe is specifically tagged for Thanksgiving and holiday feasts.