Honey Brined Herb Roasted Turkey

Transform your Thanksgiving centerpiece with this Honey Brined Herb Roasted Turkey—a show-stopping feast that's bursting with flavor, tenderness, and aromatic herbs. This recipe begins with a luxurious honey brine infused with fresh rosemary, thyme, garlic, and a touch of brown sugar, ensuring every bite of this 12-pound turkey is moist and flavorful. The turkey is then basted in a rich herb butter made with sage, parsley, lemon zest, and olive oil, giving the skin a perfectly golden, crispy finish. Stuffed with vibrant carrots, celery, onion, and zesty lemon, this masterpiece roasts to juicy perfection, filling your kitchen with the mouthwatering aroma of fresh herbs. Ideal for serving a crowd of 10, this elevated turkey recipe is perfect for creating unforgettable holiday memories. Whether you're hosting Thanksgiving or simply craving a flavorful, slow-roasted turkey, this dish is sure to shine!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 10

Ingredients

• 12 pounds Whole turkey
• 16 cups Water
• 1.5 cups Kosher salt
• 1 cup Honey
• 0.5 cup Brown sugar
• 1 tablespoon Black peppercorns
• 3 whole Bay leaves
• 5 cloves Garlic cloves, smashed
• 4 sprigs Fresh rosemary
• 6 sprigs Fresh thyme
• 0.5 cup Unsalted butter, softened
• 2 tablespoons Olive oil
• 2 tablespoons Fresh sage, chopped
• 2 tablespoons Fresh parsley, chopped
• 1 whole Lemon, zested and halved
• 2 whole Carrots, chopped
• 3 whole Celery stalks, chopped
• 1 whole Yellow onion, quartered

Directions

Step 1

Prepare the brine: In a large pot, combine water, kosher salt, honey, brown sugar, black peppercorns, bay leaves, smashed garlic cloves, and half of the rosemary and thyme sprigs. Heat over medium-high heat, stirring until the salt and sugar dissolve. Remove from heat and let the brine cool completely.

Step 2

Place the turkey in a large brining bag or food-safe container. Pour the cooled brine over the turkey, ensuring it is fully submerged. Refrigerate for 12-24 hours, turning the bird occasionally to distribute the brine evenly.

Step 3

Remove the turkey from the brine and rinse thoroughly under cold water. Pat dry with paper towels inside and out. Let the turkey sit at room temperature for about 1 hour.

Step 4

Preheat the oven to 325°F (165°C).

Step 5

Prepare the herb butter: In a small bowl, combine softened butter, olive oil, chopped sage, parsley, lemon zest, and the leaves from the remaining rosemary and thyme sprigs. Mix until well blended.

Step 6

Carefully loosen the skin of the turkey breast by sliding your hands under the skin. Spread half of the herb butter mixture under the skin, over the breasts, and rub the remaining butter over the outside of the turkey.

Step 7

Stuff the turkey cavity with the lemon halves, carrots, celery, and onion quarters. Tie the turkey legs together with kitchen twine and tuck the wings under the body.

Step 8

Place the turkey on a roasting rack inside a large roasting pan. Roast the turkey in the preheated oven, basting with pan drippings every 30 minutes.

Step 9

Roast until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C), about 3.5-4.5 hours depending on the size of the turkey.

Step 10

Remove the turkey from the oven and tent it loosely with aluminum foil. Allow it to rest for 30 minutes before carving. Serve warm and enjoy!

Nutrition Facts

Serving size	10664.6 grams (10664.6g)

Amount per serving	% Daily Value*
Calories	9667

Total Fat 316.00g	405%
Saturated Fat 119.70g	599%
Polyunsaturated Fat 2.70g
Cholesterol 4069mg	1356%
Sodium 164717mg	7162%
Total Carbohydrate 318.70g	116%
Dietary Fiber 14.40g	51%
Total Sugars 282.90g
Protein 1315.20g	2630%

Vitamin D 0IU	0%
Calcium 1184mg	91%
Iron 66mg	366%
Potassium 14608mg	311%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 56.1%

Carbs: 13.6%