A flavorful and aromatic roasted turkey recipe that combines citrus and fresh herbs for a delightful centerpiece.
Prepare the brine by combining water, kosher salt, honey, black pepper, thyme, sage, garlic, and lemon slices in a large bowl.
Ensure the salt and honey are fully dissolved in the water for an even brine.
Place the turkey in a food-safe plastic bag inside a large stock pot and pour the brine over it. Seal the bag and refrigerate for 12 hours.
Ensure the turkey is fully submerged in the brine for maximum flavor infusion.
Preheat the oven to 350°F. Remove the turkey from the brine, rinse it under cold water, and pat it dry with paper towels.
Drying the turkey thoroughly helps achieve a crispy skin during roasting.
Rub the turkey with olive oil and season it with salt and black pepper. Place it on a rack in a roasting pan.
Use your hands to evenly coat the turkey with oil and seasoning for a uniform flavor.
Roast the turkey in the oven, basting it with its juices every 30 minutes, until the internal temperature reaches 170°F in the breast and 180°F in the thigh.
Use a meat thermometer to ensure the turkey is cooked to the perfect temperature without overcooking.
Let the turkey rest for 20 minutes before carving and serving.
Resting allows the juices to redistribute, making the meat tender and juicy.
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