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.

Remove giblets and neck from turkey , reserve for gravy.

Rinse turkey with cold running water and drain well.

Blot dry with paper towels.

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.

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.

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 roasting pan.

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 insi.

whole turkey, water, kosher salt, honey, fresh coarse ground black pepper, garlic cloves, fresh thyme, fresh sage, chicken stock, lemons, olive oil