72 Reviews of Honey Brined Herb Roasted Turkey

From: PanNan

On Nov 28, 2002

I had never brined the turkey before. Wow! What a difference. We loved this recipe! I left the turkey in the brine for 1 1/2 days and let the turkey dry in the refrigerator for another day. Before baking it, I made a mixture of garlic, fresh lemon juice, olive oil and lemon pepper seasoning and put it under the skin of the turkey. Then, I rubbed the exterior of the skin with a mixture of olive oil and fresh lemon juice. The whole family said it was the best turkey we've ever had. Thanks for a great recipe.

From: Ironblaze

On Nov 25, 2001

This the best turkey I have ever made!It was so juicy,and the flavor was excellent.I skipped the lemons and just stuffed the bird.

From: BarbBQ43

On Dec 3, 2003

I have to join the crowd and say that this was a fantastic turkey! I brined it for about 16 hours, then cooked it in a Reynolds (TM) oven bag (I never remember to baste, so this solves that issue!) It was by far the most moist and flavorful turkey I have ever made - thanks for the great recipe!

From: Chippie

On Nov 26, 2004

Definately THE WAY to do a turkey! I had a 20lb turkey in which I brined for over 24 hours and the cooked in a roaster oven for 4 hours @ 350 degrees to achive one of the best turkies I have ever made. I did however only use 1 cup of kosher salt as I was afraid the taste might be too salty, but that definatley wasn't a problem. Also, used fresh sage from my garden which is the only thing still growing even with snow on top of it! The taste of this method is just wonderful and I can't wait to make a sandwich today from the leftovers (which there is not much of). Thanks Mirj!

From: ipon70

On Dec 7, 2003

Never had a brined turkey before. Good good good, excellent recipe. Try it I promise you will like it. I let my stand for about 19hours. Very worth trying. Also I am a guy and have never cooked a turkey before and had to cook one for 14 people on Thanksgiving..so I was very nervous, this turkey turned out awesome.

From: E3

On Nov 28, 2003

I used this recipe for my first Thanksgiving cooking attempt. I had 8 guests including my 82 year old grandmother and grandfather. All said it was the best turkey they had ever eaten. It was a little scary to prepare but I had faith and went with it. It came out fabulous.

From: CT from Aquamaniacs

On Dec 2, 2003

Yes, this recipe makes for a wonderful turkey. The bird was juicy, easy to carve, but most of all full of flavor. Even though my brining bag burst during the prep, I vow to brine all poultry from now on. It was so good that I can now laugh about having to mop up 6-8 quarts of briney water the day before Thanksgiving.

From: Bri22

On Apr 30, 2004

oh Mirj I'm soo sorry I just got pictures developed and found the picture I had taken of this amazing turkey from Thanksgiving day...I am bad at getting my film developed anyways I didn't want to post until I had the picture...but now there already is a picture. This was such a great turkey and it was my first Thanksgiving so I was so proud of it...thank you a bunch!

From: Sue B :)

On Nov 22, 2004

My husb. had alway made the turkey for Thanksgiving. Since this was to be my first, I did a hotel style breat as a test the other night. Hubby is a graduate of Culinary Institute and he stated this was the BEST, most flavorful and moist one he had ever had! Thank you so much for sharing. We had hope to use the left overs for a tetrazzini, but there was none1

From: yibbityibbit

On Dec 3, 2005

This was the best tasting, most moist turkey I've ever had, HANDS DOWN! I added a bit of fresh Rosemary and cut up a lemon and squeezed in the juice and dumped the rind in the brine because we like the flavor. It was easy, and so very worth the extra time.