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Turkey Recipe: Aromatic Lemon, Apple, and Herb Turkey

November 18, 2022 by Tangled with Taste 247 Comments

Turkey recipe: this aromatic lemon, apple and herb turkey is moist, tender, delicious and the perfect centerpiece for your holiday meal! Easy to make and bursting with flavor.

This turkey recipe for aromatic lemon, apple and herb turkey is moist, tender, delicious and the perfect centerpiece for your holiday meal! It is easy to make and bursting with flavor.

This incredible turkey recipe post was originally posted November of 2016 and has been republished for easy “finding” by Tangled with Taste.

Turkey Recipe: Aromatic Lemon, Apple and Herb Turkey

©Tangled with Taste by TangledwithTaste.com
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Originally posted Oct 2016, reposted for easy finding.

Full recipe for this Turkey can be found at the bottom of this post after the “Butterflies in your Stomach” moment, OUTLINED IN PINK!

I don’t mean to brag, but seriously, if there is a better Turkey recipe out there, I have yet to try it!  Considering the results, this is a surprisingly easy yet absolutely fabulous turkey recipe.

First (and this is extremely critical) we brine the turkey in an herb lemon brine, which seasons the turkey meat and also keeps our thanksgiving turkey moist and juicy. Plan for an hour per pound.

Then we season our turkey to perfection, fill its innards’ with some incredible herb and fruit aromatics, sneak some herb butter under the skin of our turkey for extra moistness in the meat, and cook until our watering mouth’s cant wait a second longer. Plus I’ve got a secret for that oh-so-gorgeous-and-crispy skin without drying out the turkey meat!!!

Try serving this delicious turkey alongside some of these amazing sides:

  1. Soft and Fluffy Breadmaker Butter Rolls
  2. Glazed Carrots with Herbs
  3. Herbs and Cream Scalloped Potatoes
  4. Fall Harvest Fruit Salad
  5. Zucchini and Yellow Squash Gratin
  6. Sweet Potato Soup
  7. Two Layer pumpkin Cream Cheese Chiffon Pie

A taste of this, and you’ll want turkey for dinner every night!

And find really great dinner table and quick and cute decor and activity ideas for your feast here.

Make Thanksgiving amazing with this turkey recipe: aromatic lemon apple and herb turkey!

Best Turkey Recipe Ever

Growing up, my absolute favorite Holidays were the ones that involved Turkey. I love love love me some Turkey. As an adult I decided I needed to perfect the Turkey recipe. There was just so much untapped potential being used at the centerpiece of everyone’s Thanksgiving dinner each year!

My first Thanksgiving away from my husband’s and my families, I went to town on that turkey, and humbly speaking: it was fan-freaking-tastic!

Seriously guys, it was amazing.

However, it took way more work than was needed. I’ve spent the 8 years since that time honing and perfecting my turkey recipe. It still takes time, but this turkey recipe is worth every single second. Each year I have people begging to know how I made such a juicy flavorful turkey.

Dear Readers, today, I will share the step by step with y’all.

Turkey recipe for an Aromatic Lemon Apple Herb Turkey is ridiculously moist and tender, and will be the star of the show for your Holiday Dinner!

How to cook a Juicy Turkey:

(This is just a summary, find the full recipe and instructions under the “Butterflies in your Stomach” moment, below!)

  1. So the first step, and a very important one indeed, is brining your turkey. Plan for AT LEAST one hour per pound. I prefer 1.5 hours though for lots of flavor. Brining is basically soaking a turkey in a mix of salt, water and herbs, that ensures a moist flavorful meat. You can purchase a pre-brined turkey if you do not have the time for this step. Personally, I always brine the turkey myself, but that is only because I like to add herbs and citrus to my brine and the typical brine is simply water, sugar and salt.
    I like to brine my turkey in an oven bag or brine bag, and pour the brine over it. Then seal it, throw the bag in a cooler, cover with ice, (or your fridge if you have the space), and let it soak.  Brining is simple, and SOOO worth it y’all! The key ingredient in our brine is the lemon, which goes beautifully with turkey, as do the herbs. I mean when are herbs not just the most wonderful thing ever?!
  2. Then when we are ready to actually roast our turkey, we do this sneaky little thing where we create a fabulous little pocket between the skin and the meat of the bird and fill that up with a delicious herb butter that flavors not only the meat, but the skin too! The second reason for the butter under the skin is fat- You could also use bacon grease. The turkey is not a very fatty meat so it dries out easily, by adding a little extra fat under the skin, it bastes the meat and keeps it from drying out during the cooking process.
  3. Follow that step with filling the cavity of the bird with some steeped herby aromatics to add more flavor and sweeten this savory meat just a hint.
  4. Then we throw it in our roasting pan, and place it in the oven.

Golden Skin Turkey

*Question: How do I get that crispy golden skin on my turkey and fully cooked dark meat, without drying the crap out of the white meat?

*Answer: Rub the skin of your bird down with your buttery fingers (after filling the meat pocket) and a little extra oil right before placing your bird in the oven. Cook it for 30 minutes at a super high temperature. Then remove your turkey from the oven, and make him wear a foil hat for the rest of the cooking. He’ll feel so dapper and taste so juicy. YAY!

Foil Hat for Turkey

With a square of tin foil  you cover the breast of your turkey. This makes the white meat cook at a slower rate than your dark meat (which is what we want, because dark meat requires a longer cooking time usually).

Scroll to the bottom of this post, past the recipe, to see a how-to video on this hat making process!

Turkey Brine

You should brine your turkey 1.5 hours per pound. However that time changes under the following circumstances:

  • Fresh turkey: If you’ve purchased a fresh (never-been-frozen) turkey you should only brine it for about 1 hour per pound.
  • Turkey with 8% solution of salts and spices: Occasionally frozen turkey’s from certain brands have ben “slightly pre-brined” in an 8% solution. If your turkey has that note on it, then cut your personal brining time down to 1 hour per pound.
  • Pre-brined turkey: Certain retailers sale actually fully brined turkeys. If you’ve purchased a fully brined turkey then you can fully skip that step in this process and go straight to herb butter and aromatics.

Butterflies in your stomach moment:

When your meat thermometer reads at 165 degrees Fahrenheit, remove that gorgeous turkey from the oven, let it rest for at least fifteen to thirty minutes, and … Oh my gosh y’all! You’re going to be in Turkey Heaven!!!

Flirting with Flavor

Yields 12 servings

Thanksgiving Turkey

Turkey recipe: this aromatic lemon, apple and herb turkey is moist, tender, delicious and the perfect centerpiece for your holiday meal! Easy to make and bursting with flavor.

1 hrPrep Time

4 hrCook Time

5 hrTotal Time

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Ingredients

  • 1 Turkey (12-18lbs, although you can go bigger, you may have to adjust ingredients accordingly)
  • Lemon and herbs brine
  • 1.5 heaping cup salt
  • 1.5 gallons water
  • 8 bay leaves
  • 1/2 c molasses -or- 3/4 c brown sugar
  • 6 lemons washed and quartered
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 Tbs minced garlic
  • Combine all ingredients in large pot and bring to a boil for 2-3 minutes, or until salt and sugar is dissolved. Remove from heat and let cool completely.
  • Herb Butter
  • 1/2 cube softened butter (4 TBS Butter)
  • 1 c chopped parsley
  • 1 tsp salt
  • Combine all ingredients and mix well
  • Aromatics
  • 1 red apple sliced
  • 1 onion quartered
  • 1tsp or 1 stick of cinnamon
  • 2 sprigs rosemary
  • 6 sage leaves
  • 1.5 c Gingerale (apple juice, seltzer water, or even water will all work as well)

Instructions

    To Brine your turkey
  1. Soak turkey in brine 1.5 hours per pound. Once bird has soaked for required time, remove bird from the brine and rinse well with cold water. Discard your brine. At this point you can either put bird in the refrigerator overnight, or cook immediately.
  2. When ready to cook you Turkey
  3. Preheat your oven to 500 degrees Fahrenheit.
  4. Pour one cup of water into the bottom of your roasting pan (this is to prevent the drippings from burning during the 500 degrees in the oven).
  5. How to apply the herb butter
  6. Place your bird on the rack in your roasting pan. Pat dry with paper towels. At the rear end of the bird, slide your fingers into the space between the skin and the meat. Slowly pry the two apart starting at the rear and working your way up to the neck on the breast side of the bird. Stuff your herb butter into this pocket you have just created.
  7. The Aromatics
  8. Combine all aromatic ingredients into a microwave safe dish and microwave on high for 5 minutes. This will steep your ingredients. Add the steeped aromatics to the turkey's cavity.
  9. Crispy Turkey skin
  10. Tuck the wings underneath the bird. Coat the skin liberally with canola oil. Salt the skin generously.
  11. Roast that sucker
  12. Roast the turkey on the lowest level of your oven at 500 degrees Fahrenheit for 30 minutes. Then cover the breast portion of your turkey with a foil shield and reduce the oven temperature to 350 degrees Fahrenheit. Cook until the thickest part of the turkey breast reads at 163 degrees Fahrenheit. (a 14-16 pound turkey usually takes approx. 2.5 hours AFTER the 30 minute high roast)
  13. When you remove your turkey from oven, let rest 20-30 minutes before carving.

Notes

You will want to start the prep for this recipe ahead of time for brining purposes. You've got this!

7.8.1.2
2
https://tangledwithtaste.com/turkey-recipe-aromatic-lemon-apple-and-herb-turkey/
FlirtingwithFlavor.com

Nutrition

Calories

11013 cal

Fat

418 g

Carbs

140 g

Protein

1559 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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PIN to your Thanksgiving board:

I served this turkey at Thanksgiving, and EVERYONE went nuts for it and begged for the recipe. This aromatic lemon apple herb turkey is the best turkey ever. Hands down.

 

How to Make a Turkey Hat:

Square of aluminum foil, mold it around the breast (Only the breast! Leave the wings and legs exposed.) of the Turkey (before the 500 degree roast). Remove molded aluminum foil and spray with nonstick cooking spray. Oil/Butter the turkey skin and roast at 500 degrees for 30 minutes. Apply hat, and drop the temperature to 350 degrees for the remainder of the cooking time.

Filed Under: Christmas, Holiday, Main Dish, Thanksgiving Tagged With: apple turkey, aromatic lemon apple herb turkey, best turkey recipe, brine, brine recipe, Christmas turkey, her butter, herb butter, herb butter recipe, herb butter turkey, herb turkey, Holiday, holiday reacipe, how long to cook a turkey, how to brine a turkey, how to cook a turkey, juicy turkey, moist turkey, not dry turkey, tangled with taste turkey, Thanksgiving, Thanksgiving recipe, Thanksgiving turkey, Thanksgiving turkey recipe, turkey, turkey brine, turkey brine recipe, turkey butter, turkey recipe


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Reader Interactions

Comments

  1. Cassandra says

    December 15, 2022 at 12:34 pm

    Hello! How would I adjust ingredient quantities and cooking times for a 7lb turkey?
    Reply
  2. Daniel says

    November 27, 2022 at 9:15 pm

    I’ve been cooking turkeys for 25 years and have never been satisfied with the outcome. Tried this recipe and the turkey was perfect. I’ll never cook one any other way. Thanks
    Reply
    • Tangled with Taste says

      December 1, 2022 at 8:53 am

      Thank you for sharing!!! So glad you loved it :)
      Reply
  3. Shiloh says

    November 18, 2022 at 8:51 pm

    I have made this recipe for the last 3-4 yrs & it’s always a hit! This yr I am planning to make it the day before so I can just bake side dishes the day of, and keep the meat warm in the crockpot. Do you have any tricks on how to keep the meat moist & delicious, and not have it dry out in the crockpot?
    Reply
    • Amy says

      November 25, 2022 at 3:16 pm

      Shiloh, I'm curious- how did the crock pot warming turn out?
      Reply
  4. Lisa says

    November 11, 2022 at 1:15 pm

    I’m planning to make this for a Thanksgiving work party, but I wanted to say I’ve used this recipe for 3-4 years and it’s perfection. Everyone RAVES about the turkey. I think people actually prefer the white meat for this recipe because it’s so tasty and moist. Thank you for this AMAZING recipe it’s going to be my go to forever now!
    Reply
    • Tangled with Taste says

      November 15, 2022 at 9:35 am

      Ahhh! THANK YOU!!!
      Reply
  5. Megan Bencsik says

    November 4, 2022 at 12:59 pm

    Thank you for this amazing recipe! I’ve made this for the last 5 years and planning to do it again this year. It’s a pretty easy recipe and I receive compliments each year on how juicy the turkey is. Highly recommend for anyone checking this recipe out! You won’t regret it.
    Reply
    • Tangled with Taste says

      November 8, 2022 at 1:52 pm

      Thank you for coming back and leaving a review!!!! I'm so glad y'all love it.
      Reply
  6. Tawna Brown says

    December 30, 2021 at 12:21 pm

    My Mom is usually the one that roasts the turkey, but this year I got to host them at my house and I did the honours! I've only roasted a turkey 3 times, and each time it was using this recipe - and the final product ALWAYS steals the show! It makes the most tender turkey meat ever! If you haven't had brined turkey before and you follow this recipe, you will certainly be converted (and you will knock the socks off of your guests!) I've created a video to share with you how to roast the perfect brined turkey, using this recipe! I hope you enjoy! Thank you so much for sharing this recipe! https://youtu.be/RpoCnCFNlsY
    Reply
    • Tangled with Taste says

      July 8, 2022 at 1:07 pm

      Thank you!!!!
      Reply
  7. Tracy says

    November 29, 2021 at 8:03 am

    I cooked an 18 pound heritage Turkey bought from a local farm. I used a probe thermometer and it was done in about 2 hrs and 15 minutes (total time). My husband has been smoking our Turkeys for years but this year my MIL was coming to dinner and doesn’t like “smoked” anything. I was so nervous, first time in 32 years of marriage she came to my house for Thanksgiving. Your recipe did not disappoint it was fanfreakingtastic! Three days later and I am still hearing that was the best Turkey I have had in my entire life from my guests! Thank you, I nailed Thanksgiving because of you!!
    Reply
    • Tangled with Taste says

      December 11, 2021 at 7:40 am

      Ahhh! thank you for sharing! I'm so glad it turned out so great!!!
      Reply
  8. Cassandra says

    November 14, 2021 at 2:53 pm

    I found the answer thank you
    Reply
  9. Cassandra says

    November 14, 2021 at 1:51 pm

    Happy turkey time a little early this year I’m making a 15 pound turkey for a school lunch function I had a hard time finding turkeys the only thing available was a pre-brined turkey it has an 8% solution I know I’ve read this somewhere in the comments before but I could not find it what adaptations would I use for the brine thank you By the way this is the best turkey recipe I’ve ever had and return to a year after year and I always get request to make it from my family your awesome!!
    Reply
  10. Patricia says

    August 31, 2021 at 2:07 pm

    I have been meaning to leave a comment since 2017 when I first found and made this recipe. I was just asked for the recipe again and reminded me to come back to comment. This is absolutely the most moist and delicious turkey I have ever made. I have now made this every thanksgiving since and I'll never cook a turkey any other way! Each year someone asks me for the recipe. Thank you for sharing! PS. I also adopted the recipe with a whole chicken and it does not disappoint!
    Reply
    • Tangled with Taste says

      September 24, 2021 at 10:23 am

      Ahhh! thank you for coming back and letting me know! So glad you love it!
      Reply
      • Shiloh says

        November 18, 2021 at 8:25 pm

        I’m sorry I can’t figure out how to make my own comment, so I’m just going to reply to you! How long do I need to bake per pound? The smallest Turkey I could find is 19 lbs - so I am trying to figure out when I need to get it going.. TIA! This is also year 3 making this recipe! It’s our absolute favorite!
        Reply
        • Tangled with Taste says

          November 19, 2021 at 12:33 pm

          Hey I'm so glad to hear this! Is it a fresh never frozen turkey or a frozen and then defrosted turkey?
          Reply
          • Shiloh says

            November 19, 2021 at 2:40 pm

            It is fresh, never frozen.
          • Tangled with Taste says

            November 21, 2021 at 11:11 pm

            It'll be about 3 hours to 3 hours and 15 minutes. Best if you use a meat thermometer though.
  11. Sarah St. George says

    November 25, 2020 at 11:18 pm

    I am trying this for the first time - so I'll let you know how it came out tomorrow.. The only thing I don't understand is the part about tucking the wings under the bird before putting butter/oil and salt on it. Why are we tucking the wings, and does it need to roast this way? Thank you!
    Reply
    • Tangled with Taste says

      November 26, 2020 at 9:47 am

      You don't have to tuck the wings, it just makes it look plumper and prettier. It's solely for looks :).
      Reply
      • Abbey says

        November 26, 2020 at 10:58 pm

        oh, good to know. I couldn't get them to tuck anyway, stubborn wings! The turkey came out amazing, thank you for the recipe.
        Reply
        • Tangled with Taste says

          December 2, 2020 at 8:28 am

          YAY!!!! Thanks for letting me know :). Hope your Holiday was fantastic!!!
          Reply
  12. Jenny says

    November 24, 2020 at 8:48 pm

    Ok, this is probably a really stupid question but I need to ask it anyway. This the first time I will be hosting thanksgiving and the first time in my 40 year life that I am cooking a turkey. For the steeped aromatics, am I just placing the ingredients in the cavity without the liquid after I have microwaved them, or do I add the liquid to the cavity too?? PLEASE HELP!
    Reply
    • Tangled with Taste says

      November 25, 2020 at 10:04 pm

      Totally not a stupid question!!! Add the liquids too! Just pour the whole bowl full into the cavity!
      Reply
  13. Cassandra says

    November 16, 2020 at 7:46 am

    Happy Turkey time!!! I have made this recipe several times and my family loves it. This year we are going to someone else’s house for Thanksgiving day but I making a small pre-Thanksgiving turkey breast for my mom. I have two questions do you have any adaptations for the turkey breast and she is on a low salt diet can I use a salt alternative? Thank you
    Reply
    • Tangled with Taste says

      November 26, 2020 at 9:50 am

      I'm so sorry I just barely found your comment in spam: if it's just a turkey breast, then you can brine for one hour per pound rather than 1.5. Also, I've never used a salt alternative, but I'm sure one would work to help with flavor!
      Reply
  14. Chanista says

    March 1, 2020 at 12:38 pm

    I’m currently making this! Thanksgiving is in March this year ;) I’m curious if you suggest basting the turkey as it cooks. My mother basted a turkey every 20 minutes growing up, not sure if that’s a necessary action with this recipe or not.
    Reply
    • Tangled with Taste says

      March 29, 2020 at 10:06 am

      With this recipe the basting action is not needed :)
      Reply
      • Lara Topjian says

        November 18, 2020 at 8:44 pm

        I’m making a turkey for the first time eek and your recipe looks amazing! Qs- My roast pan has a Max temperature of 500F but the rack only 400F. Would you suggest placing the turkey straight on the pan for the first 30 mins at 500F then placing the rack underneath for the remainder of the cooking time?
        Reply
        • Tangled with Taste says

          November 25, 2020 at 10:05 pm

          400 is fine! You'll just have to cook it at that high temperature for slightly longer to get that golden skin :). Then put it's hat on and drop the temperature down. You've got this!!!
          Reply
  15. Melissa says

    November 26, 2019 at 9:21 pm

    Can I make the brine solution the night before the turkey goes into it?
    Reply
    • Tangled with Taste says

      November 28, 2019 at 10:51 am

      Yes! You can make it a week ahead of time!
      Reply
      • Lizz says

        November 9, 2020 at 8:03 pm

        I will be 100% honest and say I’ve NEVER EVER liked Turkey on Thanksgiving. Mom would always cook me a chicken or a ham instead lol. Fast forward to adult years- still Turkey hater... until now!!! My husband and I decided to make this recipe last year for our own mini Thanksgiving. I loved it so much I even ate leftovers (also a complete brat about with meats). Now we are hosting a large thanksgiving this year with Turkey 2 ways, baked and smoked. PS this recipe also works for smoked turkeys- we only added a little creole seasoning to the outside in addition. Incredible with a pecan wood. Thanksgiving is now my favorite food holiday!!!
        Reply
        • Tangled with Taste says

          November 11, 2020 at 11:38 pm

          Ahhhh! Thank you for this review! really appreciate it. Glad you loved it!!!
          Reply
  16. Amber says

    November 26, 2019 at 8:27 am

    I have a 15lb turkey that says basted with approximately 9.5% turkey broth, salt, sugar, and natural flavoring, do I still need to brine it?
    Reply
    • Liz Layne says

      November 26, 2019 at 12:12 pm

      I saw about in the recipie that you can cut the brining time down to 1 hour per pound instead of 1.5
      Reply
      • Tangled with Taste says

        November 28, 2019 at 10:51 am

        Yes you can! If you are using a turkey that is in a 8-18% solution then I highly suggest cutting the bringing time down to 1 hour per pound :)
        Reply
    • Tangled with Taste says

      November 28, 2019 at 10:50 am

      I'm so sorry I just now saw this. I would still brine, but only for one hour per pound rather than 1.5...
      Reply
  17. Sarah says

    November 22, 2019 at 4:50 pm

    This was my and my husbands first time cooking our own turkey! We cooked it for his work pot lock and entered into the turkey competition 😅 We won 2nd place!! Thank you for sharing this!
    Reply
    • Tangled with Taste says

      November 28, 2019 at 10:49 am

      Oh yay!!!! Congratulations on placing!!!
      Reply
  18. Suzanne says

    November 20, 2019 at 4:13 pm

    I just found your recipe, and am cooking this year for the first time--but we might not need an entire turkey--if I am only rooking a turkey breast or a couple turkey rolls could I do any of theses things also? I just don't think we will need a 12 pound bird for our small crowd that is mostly children. 😂 but would love for it to still taste good. Maybe you don't even check these comments either. 😂
    Reply
    • Tangled with Taste says

      November 28, 2019 at 10:53 am

      Yes you can still brine it and roast it with aromatics!!!
      Reply
  19. Sarah says

    November 16, 2019 at 6:26 am

    Do you need a roasting pan, or can I use a foil roasting pan. The instructions say to put on the rack of the roasting pan. And the foil pans don’t come with a rack. Thanks so much!
    Reply
    • Tangled with Taste says

      November 28, 2019 at 10:49 am

      Yes you can use a foil pan!
      Reply
  20. Kristen Hansen says

    December 25, 2018 at 6:36 pm

    Juli! This is such a fabulous recipe! Seriously the best turkey I’ve ever made! I hope you are doing well! -Kristen
    Reply
    • Tangled with Taste says

      December 25, 2018 at 7:57 pm

      Yay!!!! I'm so glad you tried it!!! Glad you like it :)
      Reply
  21. Hanna says

    December 22, 2018 at 11:15 pm

    Hello! 2 questions: 1. I only have lemon juice... will that work? & if so, how much? 2. I only have dry ingredients... will that work??
    Reply
    • Tangled with Taste says

      December 24, 2018 at 9:26 am

      Yes and Yes! It'll be fabulous :)
      Reply
  22. studentsofexceptionalability says

    November 26, 2018 at 7:10 pm

    I CANNOT PRAISE THIS ENOUGH! My husband and I made this for our first Thanksgiving together, and were shocked. He said it was the BEST turkey he has EVER had. It was moist and juicy and flavorful, even DAYS after cooking. I almost didn't want to put gravy on it, it was so perfect. I don't think we will ever have to worry about finding an amazing turkey recipe again. Thank you!
    Reply
    • Tangled with Taste says

      November 27, 2018 at 8:43 am

      Oh my goodness you just made my day! Thank you for coming back and sharing!!!
      Reply
  23. Kharla Ramos-Canta says

    November 22, 2018 at 3:23 am

    Hello! Making my very first turkey this year w your recipe! I’m hoping for the best, but i think i already messed it up! Was is ok to use himalayan pink salt instead of kosher for the brine?? I hope it doesnt come out too salty! :(
    Reply
    • Tangled with Taste says

      November 22, 2018 at 8:13 am

      Yes that's fine!!! And you have some grace time with the brine time, technically you could brine a full two hours per pound and only have it be slightly saltier than preference. So don't be too stressed! It's gonna be delicious!!!
      Reply
  24. Katie says

    November 21, 2018 at 9:02 pm

    I made this tonight for a early thanksgiving dinner for my family and it was a hit! Seriously the best turkey I’ve ever had! Thanks for sharing!
    Reply
    • Tangled with Taste says

      November 21, 2018 at 10:31 pm

      Yay!!! I'm so glad y'all liked it and thank you so much for coming back and telling me!!!
      Reply
  25. Celeste says

    November 21, 2018 at 11:11 am

    I feel a little lost. Do I have to boil the brining ingredients (then let cool) before actually brining the turkey?! This is my first attempt at making a turkey, and I just don’t want to miss a step. I tried looking for your complete recipe to no avail. I’m assuming you’ve since updated this article to include the recipe. But as it is my first time, I am still unfamiliar with a lot.
    Reply
    • Tangled with Taste says

      November 21, 2018 at 11:44 am

      Celeste, I'm sorry for the confusion! The complete recipe is found at the bottom of the post outlined in pink... For the brine, you will boil all the ingredients (this will dissolve the salt into the liquid). Then let it cool before bringing the rekey. If you won't have time for this, then cut the boiling liquids down by half and once you have boiled it, pour it over ice for a quick cool down process... Then brine for 1-1.5 hours per pound. then remove from the brine and pat dry before you add the herb butter and aromatics :). You've got this!!! Feel free to come back with any further questions and I'll try and answer ASAP :)
      Reply
    • celgar says

      November 21, 2018 at 12:57 pm

      I’ve read this recipe over and over, and literally just read the part about bringing the water to a boil. Lord has patience for me like no other LOL Please disregard my brining inquiry!! p.s. I am so super stoked to use your recipe for my first turkey!! I just know it is going to be so so yummy!! Happy Thanksgiving!!
      Reply
      • Tangled with Taste says

        November 21, 2018 at 5:02 pm

        Happy Thanksgiving Celeste!!! And for real, come back if you have any other questions! I'm trying to check this hourly :).
        Reply
  26. marie says

    November 20, 2018 at 9:15 am

    I am planning to follow this recipe for my first turkey ever! Between your information and past comments, I think I'm ready. I have a 10lb butterball which I plan to brine with your recipe for only 10 hours. I also plan to adjust cooking times since it's a small turkey. My only question is what type of salt do you recommend? I always have morton table salt on hand but bought kosher salt as well. Thanks!
    Reply
    • Tangled with Taste says

      November 20, 2018 at 1:38 pm

      Marie you've got this!!! 10-12 hours will be the perfect amount of brining time: 10 hours if using the Mortons, and 12 if you're using kosher. You're gonna love it! Let me know if you have any other questions!!!
      Reply
      • Marie says

        November 28, 2018 at 4:54 am

        So everyone LOVED the turkey and kept saying how moist it was! It took longer to brown at 500 degrees than I anticipated, so I ended up keeping it at that temp for close to the full 30 minutes. Then I set my timer for 1.5 hours at 350 in order to check the internal temperature before it finished. Well, it was done, overly done. Everywhere I checked, it was 180 degrees! That brining sure kept the juices tucked into the bird. Imagine if I had pulled it out at 165. It was a big hit! Thanks for the clear directions and for answering last minute questions.
        Reply
        • Tangled with Taste says

          November 28, 2018 at 1:13 pm

          Yay!!! I'm so glad you had a successful bird!!! Thank you for letting me know!!!
          Reply
    • Cristal says

      November 20, 2018 at 10:05 pm

      I’m going to try this recipe this year, 2018! I thought I read there was a video that showed how to make this turkey, if so can you share the link?
      Reply
      • Tangled with Taste says

        November 20, 2018 at 10:30 pm

        Cristal, the video is found at the bottom of the post right after the recipe card :)
        Reply
  27. Tamar says

    November 20, 2018 at 9:07 am

    Hi friend! I want to make your turkey because it looks divine! My question is I bought an electric toaster to free up my oven space. Can I use this recipe in one of those??? ❤️ ya!
    Reply
    • Tangled with Taste says

      November 20, 2018 at 1:37 pm

      Tamar it's gonna be great! Yes you can follow this method in the taste. However some toasters don't allow the 500 degrees so you may have to do whatever it's highest allowance is and then adjust the time according for that first part :).
      Reply
  28. marie says

    November 20, 2018 at 8:48 am

    I am cooking my first turkey this year and between the information you posted and past comments, I think I'm ready for it! I have a 10lb butterball, which I plan to brine for just 10 hrs. My only question is what type of salt should be used? I always have morton table salt on hand, but bought kosher salt as well.
    Reply
    • Tangled with Taste says

      November 20, 2018 at 1:36 pm

      Marie you've got this!!! 10-12 hours will be the perfect amount of brining time. 10 if using the Mortons and 12 if you're using kosher. You're gonna love it! Let me know if you have any other questions!!!
      Reply
  29. Sara says

    November 19, 2018 at 6:34 pm

    We make this Turkey every year! I've seen it copied by so many bloggers now, but I always come back to you because you're the original genius and all your other food is so much better! This gets 10 out of 5 stars from me 😘 seriously though, the best Turkey I've ever had.
    Reply
    • Tangled with Taste says

      November 20, 2018 at 7:21 am

      Thank you!!!! I really appreciate it :). I promise this recipe won't let ya down!!!
      Reply
  30. Cassandra Bernard says

    November 19, 2018 at 8:14 am

    Thank you for this most amazing recipe I used it a few years ago for the first time and got so many graves and compliments now it’s my turn to make dinner again and everyone is requesting “ my secret recipe “ 😉. My question is I have a 21 pound frozen not pre-brined turkey I’m wondering if it is OK to brine for more than the 31 1/2 hours that you recommend. Also should the turkey be fully defrosted prior to brining
    Reply
    • Tangled with Taste says

      November 19, 2018 at 4:38 pm

      If it's not fully defrosted then it's definitely okay if you brine for longer than the suggested 31 hours. If it's all the way defrosted then yes you can go for longer but only by about five or so hours, you don't want to overborne or it'll be too salty.
      Reply
      • Cassandra Bernard says

        November 20, 2018 at 7:39 pm

        Thank you so much I just started the brine and my mouth is already watering. This really is the best turkey recipe ever!!!
        Reply
        • Tangled with Taste says

          November 20, 2018 at 9:23 pm

          :)!!!!
          Reply
    • Tangled with Taste says

      November 19, 2018 at 4:48 pm

      Also, I'm so super happy you enjoyed it and came back again!!! Thanks girl!
      Reply
  31. Jennifer says

    November 18, 2018 at 12:01 pm

    I have a 27 pound turkey.. how long should I cook stuffed? Unstuffed? Is it 20 per pound stuffed and 15 per pound unstuffed?
    Reply
    • Tangled with Taste says

      November 19, 2018 at 4:47 pm

      Jennifer the cavity of the bird will be stuffed with the aromatics found in the recipe. If you stuff it with stuffing or dressing, then it'll dry out the meat of your bird. As far as cooking time, it will probably take close to 5 hours total for a 27 pound bird. For best results though, Use a thermometer that you put in the thickest part of the thigh (the meat near where the leg meats the body of the bird). You will want to let your turkey rest for a full 30 minutes when it's done roasting (just tent it with aluminun foil and let it sit on the kitchen counter in a warm-ish place while you finish all other prep :D).
      Reply
    • Tangled with Taste says

      November 20, 2018 at 7:24 am

      The best option would be to use a meat thermometer and cook it to 165 degree internal temp, place it in the deepest part of the thigh, but not touching bone... It is so hard to give an exact time since every bird and every oven is different. However, You can usually estimate 13 minutes per pound with this recipe.
      Reply
  32. Sam says

    November 15, 2018 at 8:23 pm

    This looks amazing. Based on oven space, I was hoping to use our gas grill for the turkey. Assuming I can get my grill to about the same temperature, do you see any issue?
    Reply
    • Tangled with Taste says

      November 16, 2018 at 2:29 pm

      Sam- if possible cook it at the 500 degrees for 30 minutes in the oven, but then yes, put a hat on your turkey and you can stick it on the preheated gas grill at 350 for the rest of the time :).
      Reply
    • Tangled with Taste says

      November 16, 2018 at 2:31 pm

      Also- I should add that I've never done this myself, so I'm not 100% sure it would work, but I don't see why it wouldn't... I'm actually planning to do mine the same way except on the smoker after the 500 degrees...
      Reply
  33. Amber says

    November 15, 2018 at 5:53 pm

    Hi there! I have a 23 lb Turkey (was fresh, now frozen) that is 3% brined, do I still brine it?
    Reply
    • Tangled with Taste says

      November 15, 2018 at 7:04 pm

      Definitely yes :). For the full 24-30 hours.
      Reply
  34. dennisvj099 says

    October 23, 2018 at 6:44 pm

    Well, I am prepping for my Thanksgiving 2018, and I ran across this recipe. It really looks amazing, but after reading most of the comments, I am definitely giving this a try. Thanks much!!
    Reply
    • Tangled with Taste says

      October 23, 2018 at 9:05 pm

      Oh yay!!!! I promise you will not regret it!!! :). Happy Thanksgiving!!
      Reply
  35. Prepared Newlywed says

    September 6, 2018 at 1:29 pm

    Hi there! I know I'm a little early on Thanksgiving for this year.. but my husband and I are hosting for the first time this year and I'm trying to get everything prepared. I have a quick question regarding the aromatics - Would it be possible to replace the apple that is called for in this recipe, and if so, what would you recommend be used instead? Of all things... my husband is allergic to apples. Thanks in advance, (trying to be) Prepared Newlywed
    Reply
    • Tangled with Taste says

      September 6, 2018 at 2:02 pm

      Hey girl! You got this!!! You can substitute pears for apples! Another fun substitute is orange.It changes the flavor, but is still a delicious option! Let me know if you have any other questions!!!
      Reply
  36. Melissa says

    December 25, 2017 at 8:31 am

    Hi do you put the innards back in with the aromatics? Thanks!!!
    Reply
    • Tangled with Taste says

      December 25, 2017 at 11:07 am

      no, I discard the innards or save them for later recipes. :). Merry Christmas!!!
      Reply
  37. Dawn says

    December 5, 2017 at 6:05 pm

    I made the recipe to the tee and it was the best turkey. I received the best compliment from my dad that it was the best and juiciest he has ever had. I did not let my mom know because she has always made the turkey for 30 years.
    Reply
    • Tangled with Taste says

      December 6, 2017 at 9:28 pm

      That was smart thinking not to tell your mom!!! However- thank you for telling me because that just made my day!!!
      Reply
  38. Amber says

    November 26, 2017 at 8:04 am

    Do you have to rub the bird with canola oil? I only have veggie oil, truffle oil, and olive oil on hand.
    Reply
    • Tangled with Taste says

      November 26, 2017 at 1:21 pm

      I'm so sorry I just saw this! Use the vegetable or the truffle oil. Vegetable is best. Don't use olive oil as it smokes at high temperatures... It doesn't take much oil, but you will need a little :)
      Reply
  39. Liz says

    November 23, 2017 at 3:21 pm

    I made my very first turkey following your recipe and it was an absolute hit! So juicy and flavorful and everyone said it was great. Thanks for the easy directions - I will be coming back to this recipe always. So yummy!!
    Reply
    • Tangled with Taste says

      November 23, 2017 at 8:25 pm

      Liz thank you for letting me know! I'm glad you loved it!!!
      Reply
  40. Morganne says

    November 23, 2017 at 2:40 am

    Hello! I am doing thanksgiving with my family in Kenya this year and they do not have ginger ail here. Last year I used Guiness malt beer to baste my turkey and it was great. Can I substitute the Guiness for the ginger ail?? Also - does the cinnamon and apple leave a distinct taste in the meat? I think it sounds delicious but my husband is not a fan of any fruity-salty combo! Thank you!
    Reply
    • Tangled with Taste says

      November 23, 2017 at 8:28 am

      Morganne, yes you can substitue the Guiness for the Gingerale! The apple and cinnamon leave a very subtle taste. Not so strong that you'd even know what exactly it was. It doesn't end up tasting fruity at all, just very flavorful... :)
      Reply
      • Sarah says

        November 23, 2017 at 8:56 am

        Sorry to post here. Am I supposed to still cover the turkey with the pan lid?
        Reply
        • Tangled with Taste says

          November 23, 2017 at 10:20 am

          Oh don't be sorry! Now if other people have the same questin they can see an answer... I'm confused by "pan lid". Are you cooking it in one of those roasters on the countertop? Or does your turkey pan in the oven have a lid? If it's a countertop roaster- yes cover it, otherwise the roaster can't get up to temperature and maintain it. If it is in the oven, no don't put a lid on it or you wont have crispy skin. But make sure that you do put the hat on your turkey after the 30 minutes of roasting at 500..
          Reply
      • Diana Perry says

        November 23, 2017 at 10:27 am

        My turkey is baking!! Can’t wait to taste it. I forgot the Gingerale. I had a can of lemon-lime seltzer water that I used instead, and then added some ground ginger into the mix. Keeping my fingers crossed!! It’s smells so good!! Thank you for the recipe!!
        Reply
        • Tangled with Taste says

          November 23, 2017 at 10:54 am

          That was a perfect substitution Diana!!! I'm excited for you! HAPPY THANKSGIVING!!!
          Reply
    • Tangled with Taste says

      November 23, 2017 at 8:29 am

      Morganne, yes you can substitue the Guiness for the Gingerale! The apple and cinnamon leave a very subtle taste. Not so strong that you'd even know what exactly it was. It doesn't end up tasting fruity at all, just very flavorful... :). The herbs are what you will taste the actual flavor of, and everything else just enhances that.
      Reply
  41. Tania says

    November 22, 2017 at 9:55 pm

    Hi, I'm excited about this recipe. I just want to make sure I get this right. No bag no basting. Correct? Sorry if this was already posted. I didn't see it.
    Reply
    • Tangled with Taste says

      November 22, 2017 at 10:07 pm

      Correct! No bag! and No basting! It's gonna be amazing!
      Reply
      • Tania says

        November 24, 2017 at 10:56 am

        Oh my goodness! Best turkey ever! I want to thank you for taking time to answer all of our comments. Making a turkey for Thanksgiving can be stressful, however, you made it stress free. Thank you!
        Reply
        • Tangled with Taste says

          November 24, 2017 at 11:11 am

          THank you for coming back and sharing Tania! I'm so glad y'all enjoyed it! Please feel free to browse through the recipe index for other super good Tangled with Taste recipes :). Happy Holidays!
          Reply
  42. Miranda says

    November 22, 2017 at 9:27 pm

    Hey! Can’t wait to start cooking tomorrow! I was wondering if there’s an alternative I could use for the ginger ale? Totally forgot to buy some. Could I possibly use apple cider? Also do you put the butter on the top of the turkey skin also or just oil? Thank you!
    Reply
    • Tangled with Taste says

      November 22, 2017 at 9:47 pm

      Miranda you can totally use apple cider (yum!) or even water. If you have some ground ginger then add it to the aromatics before heating them, but it's not gonna be a dealbreaker by any means if you don't have the gingerale in there! I wipe the excess herb butter rom my hands (after stuffing it under the skin) onto the bird and then also apply some oil and sprinkle with salt. You don't have to have butter but since it's already on your hands, you might as well... But DONT do only butter on the skin because it has a lower temperature smoking point if it's not mixed with oil... So in answer to that question- Usually both butter and oil :). Let me know if you have any other questions!!!
      Reply
  43. Newbie says

    November 22, 2017 at 6:10 pm

    Alright a newbie here. I got my turkey brined already, found your recipe after I got it. Should I skip the brining step and go the next one? Concern that I brine it and I will be too salty. Please help! Thanks
    Reply
    • Newbie says

      November 22, 2017 at 6:12 pm

      Forgot to mention I bought it brinned already.
      Reply
      • Tangled with Taste says

        November 22, 2017 at 6:55 pm

        You got this! Let me know if you have any other questions!!!
        Reply
    • Tangled with Taste says

      November 22, 2017 at 6:55 pm

      Yes, if it is pre-brined then skip the brining step! However, I would rub the inside cavity with a handful of salt before adding the aromatics just because pre-brined turkeys aren't usually brined long enough and so they do add flavor but not alot... :)
      Reply
  44. Paige Forberger says

    November 22, 2017 at 4:22 pm

    Please help!! My roaster is only oven safe for 450 degrees.. how should I adjust that time?
    Reply
    • Tangled with Taste says

      November 22, 2017 at 6:53 pm

      450 is fine! You just will have to leave it in there an extra five to ten minutes before it's golden. As soon as it is a light to medium golden brown then put it's hat on :). Let me know if you have any other questions!
      Reply
      • Paige Forberger says

        November 23, 2017 at 12:18 pm

        It's in the oven! I hope it doesn't turn out too salty! I too bought my turkey in a pre brine but didn't know it until my brine was already made 🤷🤷 oh well, it's been I. The brine since very very late Tuesday evening!!
        Reply
        • Tangled with Taste says

          November 23, 2017 at 12:25 pm

          Oh no Paige!!! Crossing my fingers for you!!! Who brined it? Some "pre-brined" turkey's are very low in flavor while others are spot on or too much... Oh I hope it's perfect! How does it smell?!
          Reply
          • Paige Forberger says

            November 23, 2017 at 12:39 pm

            House smells delicious!! It was a Meijer brand turkey, basically the same solution as the butterball that someone posted. I think adding that in about the pre bine and not needing to brine it might be helpful! That brine just looked really good and after going through all the work to make it I want going to skip out.. I mean can you really have too much salt 😂😂 good thing my family likes salty food 🤭🤭 just put the hat on, my skin on my turkey breast sort of "shrunk" and I was expecting my herb better to be mostly melted at this point?
          • Tangled with Taste says

            November 23, 2017 at 11:04 pm

            Oh jusst saw this! So glad it worked out Paige :)
          • Paige Forberger says

            November 23, 2017 at 7:40 pm

            Well it turned out! It was a little salty but that was my bad!
          • Tangled with Taste says

            November 23, 2017 at 8:27 pm

            Yay!!!! I'm sorry it was salty! Next year if you get a brined one--- That just saves you a step... Woot! Woot!!! Happy thanksgiving Paige!
  45. Jessica says

    November 22, 2017 at 7:58 am

    Hi! I am so excited to try this recipe! I’ve looked at so many and and I keep coming back to this one. So, today is my day to brine and I just noticed the frozen Butterball turkey I purchased, says “contains up to 8% of a solution of salt, spices, and natural flavor...” How huge of a problem is this? Could I still brine the turkey and just omit the salt? Your recipe looks amazing and I was so excited about all the flavor. Not sure what to do. Fingers crossed you see this soon! Happy Thanksgiving!
    Reply
    • Tangled with Taste says

      November 22, 2017 at 9:07 am

      Girl it's no problem at all! You will still want to brine with the salt. The 8percent solution isn't enough to truly make a difference. Just cut the brining time down to one hour per pound rather than 1.5. It's gonna be fantastic! Come back with any other questions :)
      Reply
      • Jessica says

        November 22, 2017 at 9:47 am

        Thank you so much for getting back to me! I am so excited!!
        Reply
        • Tangled with Taste says

          November 22, 2017 at 9:53 am

          No problem! Good luck today!!! Your turkey is going to be fantastic :)
          Reply
          • Jessica says

            November 11, 2018 at 10:06 am

            Came back a year later to find your response to my question from last Thanksgiving. It turned out amazing!! Everyone loved it! My mother said it was the best turkey she’s ever had! Making it again this year! Thank you for sharing this recipe & taking time to respond to EVERYONE!! Happy Thanksgiving!
          • Tangled with Taste says

            November 15, 2018 at 7:04 pm

            Oh yay!!!! Thank you for sharing Jessica!!! Glad to have you back again :)
  46. Dee says

    November 22, 2017 at 2:33 am

    Ok keeping you updated here I did the brine which smells divine by the way...so divine my husband tried to taste it without knowing how much salt we had put in lol so my family usually puts the turkey to brine in a bucket and it works out pretty well....NOT! Because it was so much brine (we had to double it) when we put the bird in *being our first time* it overflowed with happy juice lol needless to say we smelled delicious. So I tried putting it in an oven bag which also popped inside the second layer oven bag which then proceeded to pop in the bucket. We lost a nice amount of brine, but the bird is in 2 popped oven bags in a bucket in the brine defrosting in the fridge lol HILARIOUS FIRST THANKSGIVING SO FAR...haven’t laughed this hard in a while, hope we are doing good so far, thoughts? Will the bird be okay? Should I pull the bags out of the bucket?
    Reply
    • Tangled with Taste says

      November 22, 2017 at 9:13 am

      Oh my gosh Dee I can't stop laughing I'm so sorry!!! Okay let's just say you needed a first mishap so that everything else will go perfectly from that point forward. Hahaha!!!
      Reply
  47. Jessica says

    November 21, 2017 at 7:21 am

    I am so nervous but excited to be hosting my first Thanksgiving dinner this year! I have a 22 pound turkey can you please help with adjustments.Thank you so much!!
    Reply
    • Tangled with Taste says

      November 21, 2017 at 9:16 am

      Jessica you got this!!! Is your turkey fresh or frozen and defrosted/defrosting? Either way, you will want to double the amount of brine. You should still have enough herb butter, but just to be safe you can times it by 1.5. THe aromatics amount stays the same. If it is Fresh, it will need to brine for 24 hours. If it's defrosted from frozen, then it will need to brine for about 33 hours, so you'll want to get that in there today sometime. :). Cooking time on a 22 pound bird--- you will still want to roast it at 500F degrees for 30 minutes, then check it. If the skin is not lightly to medium golden yet, then keep it roasting a bit longer at that temperature (maybe five mins or so), then check again, until you reach that lightly goldne color. Then cover it with the hat and drop the temperature to 350F degrees. From there it will need another 3-3.5 hours, or until it reaches temperature with a thermometer stuck in the thick part of the area where the thigh meets the bird.
      Reply
  48. Dee says

    November 20, 2017 at 9:59 pm

    Another question!! I am so sorry lol so I bought a fresh turkey but now it’s frozen so I’m going to defrost it like you said in the brine in the fridge when I take all the wrapping off of the turkey do I need to do anything besides put in the brine like take out whatever’s in the cavity or anything like that? Lol #newbie
    Reply
    • Tangled with Taste says

      November 20, 2017 at 10:11 pm

      Don't be sorry! You need a perfect turkey on Thanksgiving Dee!!! Keep asking them--- Yes, clean out your turkey's innards and rinse it IF YOU CAN, then put it in the brine :) Usually if it is a frozen bird then those innards will be very hard to remove so I just leave them until it's fully defrosted. When you remove the bird from the brine- remove the innards and rinse your turkey well...
      Reply
  49. KATHLEEN says

    November 20, 2017 at 7:18 pm

    Hi there! Thought i might try this recipe this year. Question, i never used gingerale before. Do I drain it from the steeped aromatics?
    Reply
    • Tangled with Taste says

      November 20, 2017 at 9:34 pm

      Kathleen you are going to love it! Don't drain it. Just pour the whole bowl of aromatics and liquid into the cavity of the bird :). Let me know how you like it! And definitely come back if you have any other questions!!!
      Reply
      • Kathleen says

        November 21, 2017 at 7:56 pm

        Thanks so much for responding. I've made cider turkey, and tart cherry and pomegranate...but gingerale? Exciting! :-)
        Reply
        • Tangled with Taste says

          November 21, 2017 at 9:14 pm

          oooh tart cherry and pomegranate!?! Gonna try that for sure!!! Let me know if you have any other questions and i'll try to get back to you in a timely manner :)
          Reply
  50. Jessi says

    November 17, 2017 at 8:42 pm

    Hi there -- Thank you so much for this awesome post! My turkey is in the fridge, soaking in the brine!! I'm a little nervous about the cooking time....I have an 18 pound turkey! How long will it need to cook? and can I cook another dish (stuffing) at the same time? Thank you!!
    Reply
    • Tangled with Taste says

      November 18, 2017 at 7:14 pm

      Jessi an 18 pound turkey will take about 3 hours and 15 or 20 minutes (AFTER you do the 30 minutes roasting at 500F degrees). If there is other stuff in the oven then the cooking time will be longer by about 30 minutes to possibly an hour (depending on how full the oven is), in which case I HIGHLY suggest using a thermometer just so you can take it out at the appropriate time without over or under-cooking it; and then let it rest while you finish cooking everything else. Let me know if you have any other questions! You've got this!!!
      Reply
    • Cyrena says

      November 20, 2017 at 9:17 pm

      Thank you so much for sharing this, it looks seriously amazing!!! Quick question, I read somewhere that you should take the turkey out 1 he prior to cooking to let it come down to room temperature. Did you do this or just cooked it after you rinsed the brine off and continued with the herb butter and aromatics?
      Reply
      • Tangled with Taste says

        November 20, 2017 at 9:36 pm

        Honestly I just put the herb butter in and start cooking. However, everything I've ever read says to let meats and poultry come to room temperature before cooking. I do this with steaks and items that need a good searing, but on whole roasting birds I never have. So no, I don't do that. BUT it certainly wont hurt if you do! HAPPY THANKSGIVING!!! Let me know how it goes :)
        Reply
  51. Dee says

    November 17, 2017 at 11:24 am

    Any suggestions for a 24 lb bird? Brining time? Should I double ingredients ?! It’s my first time ahhhh!!!
    Reply
    • Tangled with Taste says

      November 17, 2017 at 11:48 am

      Yes double the brine! You should have enough herb butter and aromatics though :) Also you may have to add an extra 5 minutes or so to the roasting at 500 degrees time: just put a hat on it and drop the temperature when the skin is looking golden... As far as cooking time, it will probably take close to 4.5 hours total. Use a thermometer that you put in the thickest part of the thigh (the meat near where the leg meats the body of the bird). You will want to let your turkey rest for a full 30 minutes when it's done roasting (just tent it with aluminun foil and let it sit on the kitchen counter in a warm-ish place while you finish all other prep :D).
      Reply
      • Dee says

        November 17, 2017 at 4:14 pm

        OMG thank you so much for replying! You’re awesome :) should I double the brine ingredients or just the brine time?
        Reply
        • Tangled with Taste says

          November 18, 2017 at 7:08 pm

          Double the ingredients becaue you will need that much liquid. You may have to make it in two batches unless you have a humongous pot. Then Brine the turkey for 1.5 hours per pound :)
          Reply
    • Tangled with Taste says

      November 17, 2017 at 11:58 am

      Sorry- Brining time!!! Is it a freshly killed bird or a bird from the grocery store? Fresh -never been frozen- birds brine for 1 hour per pound, so at least a full 24 hours. If it's been frozen (like mine usually have been), then it need 1.5 hours per pound! Which means... 36 hours. My other suggestion though: Defrost your bird in the brine! Put it in the brine straight from the freezer and let it defrost for it's full two days in the brine (with ice all around and on top of course so it stays cold). It can defrost and brine at the same time. Either way: I put my bird in an oven bag that's big enough to hold it (sometimes I double bag it), then pour the cooled brine in there as well. then tie it off and put the entire thing in a large cooler. Then I pour Ice all around it and make sure it always has frozen ice in there.
      Reply
      • Dee says

        November 17, 2017 at 4:16 pm

        Ohh ohh and can I let it brine in the fridge? Lol
        Reply
        • Tangled with Taste says

          November 18, 2017 at 7:07 pm

          Yes you can!!! If your fridge has space then that is an even better option than the cooler because you wont have to keep checking the ice :)
          Reply
    • Tangled with Taste says

      November 17, 2017 at 11:59 am

      sorry, last comment: GOOD LUCK!!! You got this! You will be so amazed at what a great turkey chef you are!!!
      Reply
  52. Hilly says

    November 8, 2017 at 12:50 pm

    Can you cook this in an oven bag instead of putting the hat on it?
    Reply
    • Flirting with Flavor says

      November 9, 2017 at 8:13 pm

      YOu can and the flavor combination will still be super great! HOWEVER, the bag will not achieve the same results as the hat. The point of the hat is to cook the white meat at a slower rate than the dark meat, because dark meat takes longer to cook than white meat does and therefore without a hat people usually end up with either overcooked white meat or undercooked dark meat... :)
      Reply
      • Brea says

        November 21, 2018 at 6:55 pm

        I'm not sure which to do! I was told by grandma to put it in the bag but your way makes sense too. What if you do both?
        Reply
        • Tangled with Taste says

          November 21, 2018 at 7:08 pm

          Brea you can totally do both! HOWEVER you will not have the crispy skin if you pu it in a bag and most bags can't do the 30 minutes at 500 degrees...
          Reply
  53. Shannon Wade says

    October 5, 2017 at 1:40 am

    Just wondering do you put a cover over the turkey with the hat or just leave it open.
    Reply
    • Flirting with Flavor says

      October 5, 2017 at 8:20 am

      Shannon you leave it open :)
      Reply
  54. Sara says

    November 25, 2016 at 10:27 pm

    This is the first time I've ever made a turkey. I followed your recipe and it was fabulous!!! Everyone loved it! I was a bit scared to take on this task because it's obviously THE most important dish of the day. Thank you so much for posting your recipe!!! This was such a success!!! At the very end, we only had one turkey leg left over. ???
    Reply
    • Flirting with Flavor says

      November 26, 2016 at 6:14 pm

      THis makes me sooo happy! Please keep sharing your successes! I"m glad y'all loved it :). Be sure to keep checking back because I have some seriously awesome recipes I will be posting this next week!!!
      Reply
  55. Julie says

    November 25, 2016 at 8:26 pm

    Thanks for sharing this recipe! The instructions were clear and so easy to follow. It was delicious and my family loved it!
    Reply
    • Flirting with Flavor says

      November 26, 2016 at 11:06 am

      Yay!!! Thank you for sharing your experience :). SO glad y'all loved it! Be sure to check back often, I have some AMAZING recipes coming in the next couple weeks for Holiday Feast Awesomeness!
      Reply
  56. Nataly says

    November 25, 2016 at 12:51 am

    First time ever doing Thanksgiving dinner almost on my own and I followed your recepie. It is delicious, thank you for sharing. The flavor is really, just, wonderful.
    Reply
    • Flirting with Flavor says

      November 25, 2016 at 8:42 am

      Nataly- Thank you for sharing your success! Way to make a Thanksgiving on your own :). SOOO GLAD you enjoyed the turkey!!!
      Reply
  57. Sarah Kallis says

    November 24, 2016 at 11:27 pm

    I used this to make my first turkey today. My mother has always made the turkey but she passed away last week. She was a fabulous cook, not something I picked up. However, with your recipe, I was able to make a beautiful turkey and my family said it was wonderful. My daughter even said it was the best she ever had and she LOVED her grandma's cooking. Thank you so much!! (My 12 lb only needed approximately two hours at 350 after the 30 minutes at 500. I think it got a little too dark so with that size I might cut the 500 degree time to 20-25 minutes next time. Thoughts?)
    Reply
    • Flirting with Flavor says

      November 25, 2016 at 8:40 am

      Yes Sarah! If it's a smaller turkey, I would check on it during the 500 degrees time and then hat it whenever it reaches the Golden color you're wanting. I did a 20 pound turkey and ended up needing an extra 8 minutes at 500 degrees before I reached Golden Brown... SOOO GLAD your family loved the Turkey! I'm truly sorry for the loss of your mother.
      Reply
  58. Liesl says

    November 24, 2016 at 8:53 pm

    Oh my! I made a turkey on my own for the first time using this recipe. It was beautiful and oh so delicious! Everyone loved it. The directions were so easy to follow too! I don't think I'll ever make a turkey another way again. Thanks so much for sharing this! Can hardly wait to try more of your recipes!
    Reply
    • Flirting with Flavor says

      November 24, 2016 at 9:15 pm

      Liesl- Thank you for sharing your experience! I'm so Glad your family loved the Turkey!!! Check back soon for some AMAZING Christmas recipes!!!
      Reply
  59. Elke says

    November 24, 2016 at 8:36 pm

    Omg!! This was the best Turkey EVER!! And SO easy!! My family asked me to make it again for Christmas. It was gone before I made my plate and I was left with the smoked turkey my husband ordered (no one ate that one). I had to go pick the carcass for more meat!! Thank you for the recipe and clear instructions. Your time was spot on too... I had an 11.5 pound and it was done in 2 hours plus 30 min at 500. EASY!! I caught so much flack for the brine part... until they tasted it, then that's all they could talk about, how great it was. Thank you again! Happy Thanksgiving!!
    Reply
    • Flirting with Flavor says

      November 24, 2016 at 9:14 pm

      Elke you just made my day! THank you so much for the review :). SO glad your family enjoyed it!!! Oh! And don't forget to keep checking back, I"ve got some super amazing, yet easy, recipes coming up for the Christmas season!!!
      Reply
  60. Lisa says

    November 24, 2016 at 4:26 pm

    This was my very first Thanksgiving turkey and I used your recipe - my family said it's the best one we've ever had! Thanks so much for sharing it!!
    Reply
    • Flirting with Flavor says

      November 24, 2016 at 6:25 pm

      Yay!!!! THank you so much for sharing with me! Happy Thanksgiving!!!
      Reply
  61. Sabrina Harrison says

    November 24, 2016 at 5:40 am

    Hi Juli! I have a convection setting on my oven. Should I use that? Or just the regular setting? Thanks!
    Reply
    • Flirting with Flavor says

      November 24, 2016 at 10:19 am

      Sabrina, the convection setting is great! Just be sure to remove your bird when it reaches 161 degrees Fahrenheit in the breast meat :).
      Reply
  62. Nate Thompson says

    November 24, 2016 at 1:40 am

    This is my first Turkey, and I cannot tell you how nervous I have been and how much anxiety preparing a Turkey has caused for me. This recipe is so easy to follow, and after making the brine today (and flipping halfway through) I am SO excited for this bird tomorrow! My father is making one bird, and I am making this one in a sort of "Cook-off" and I know this is going to be the clear winner. Quick question if you have time before I butter it up tomorrow... The recipe for the Herb butter seems a bit off... I'm assuming it's 1/2c of butter (1 stick) and 1 Tsp of salt. I saw the salt listed twice and want to make sure I'm not missing any other ingredients! Thank you Flirting With Flavor! Cannot wait to blow the family away with this one!
    Reply
    • Flirting with Flavor says

      November 24, 2016 at 11:12 am

      Nate you got this!!! Sorry for the confusion! You will only need 1/2 a cube of butter, or 4 tablespoons. However, if you do more, that wont hurt the bird at all! LOL. No such thing as too much butter. You'll need a teaspoon of salt. Let me know if you have any other questions! I'll try to get back to you ASAP!!!
      Reply
  63. Alba says

    November 24, 2016 at 12:34 am

    Hi, I'm wondering how much ice to cover the turkey with to brine? Is it going to freeze?
    Reply
    • Flirting with Flavor says

      November 24, 2016 at 1:45 am

      Cover it as much as you can. It wont freeze, it will just stay cold and prevent food poisoning :).
      Reply
  64. Julie says

    November 23, 2016 at 11:14 pm

    I have a 20# bird and have made adjustments with the amount of brine/aromatics but could you help me with how much longer it would take to cook a 20# bird instead of 14-16#'s?
    Reply
    • Flirting with Flavor says

      November 23, 2016 at 11:36 pm

      Hi Julie! Great name ;). You will want to cook your bird for approximately 4 hours and 20 minutes. The first 30 minutes of that should be at 500 degrees. THe most accurate way to know your bird is done is with a meat thermometer; remove it from the oven when the breast meat reaches 162 degrees and then let it rest for 30 minutes. However, If you do not have a meat thermometer, then yes, 4.5 hours should be plenty of time :). Good Luck!!!
      Reply
    • Julie says

      November 24, 2016 at 9:04 am

      Thx!!!
      Reply
  65. Tanya says

    November 23, 2016 at 12:44 pm

    Do you wait for the oven to drop back down to 350 before putting the turkey back in?
    Reply
    • Flirting with Flavor says

      November 23, 2016 at 4:31 pm

      Tanya- No. Just put the hat on the Turkey and slip him back in to the oven as it lowers itself down to 350 degrees.
      Reply
  66. Frank says

    November 23, 2016 at 9:27 am

    Your herb butter calls for a tsp salt and dash of salt. Is that right? Just want to make sure it isn't a typo. Looking forward to trying this recipe!
    Reply
    • Flirting with Flavor says

      November 23, 2016 at 11:39 pm

      Frank! Thank you! Yes that is a typo. So Sorry! A tsp of salt is what you need. I will fix that ASAP! Sorry!!! Also, you will need 4 TBS of butter for the herb butter. Good Luck! Let me know if you've any other questions... :)
      Reply
  67. Whitney says

    November 23, 2016 at 8:21 am

    Hi there! Do you have to remove the innards BEFORE brining?
    Reply
    • Flirting with Flavor says

      November 23, 2016 at 4:33 pm

      Whitney- Yes Ma'am removing them would be best! If you're going to be cooking the neck, then you can certainly brine it too.
      Reply
  68. Amanda says

    November 22, 2016 at 7:23 pm

    Just wondering, do you leave the lemons in the brine with the turkey while brining, or take them out? Thanks!
    Reply
    • Flirting with Flavor says

      November 22, 2016 at 9:54 pm

      Amanda- I leave them! It doesn't make a huge difference either way, but I do leave them :).
      Reply
  69. Melissa says

    November 22, 2016 at 5:37 pm

    Hello! Can't wait to try this recipe but on the herb butter it says a dash of salt and then a tsp of salt? I'm just not sure which one to use
    Reply
    • Flirting with Flavor says

      November 23, 2016 at 11:39 pm

      Just a teaspoon. I am so sorry for the typo!!
      Reply
      • Melissa says

        November 24, 2016 at 1:56 pm

        No Problem! About to take the bird out of the brine and get started! Can't wait :)
        Reply
        • Flirting with Flavor says

          November 25, 2016 at 8:44 am

          Melissa- How did it work out?!!
          Reply
  70. Claudia says

    November 22, 2016 at 5:45 am

    Hi thank you for this recipe! I have a question, for the Aromatics what do mean by shakes of cinnamon? Do you mean 2 sticks of cinnamon? I am so excited to cook my first turkey this way. Thank you!
    Reply
    • Flirting with Flavor says

      November 22, 2016 at 3:24 pm

      Claudia- I use about a tsp of cinnamon or 1 stick :). Thank you for pointing that out! I will fix it in the recipe right now. Please let me know i you have any other questions. You're going to love it! Good Luck :).
      Reply
  71. Elke says

    November 21, 2016 at 1:43 pm

    For the herb butter rub, how much is a 1/2 cube? I use sticks equivalent to a 1/2 cup. I suppose you can never have too much butter, but still... Also, does it matter if regular or Italian parsley is used? Thanks so much! I can't wait to try it!!
    Reply
    • Flirting with Flavor says

      November 21, 2016 at 2:02 pm

      Elke- Sorry! I probably should've put a Tablespoon amount. Yes, my cubes are 1/2 cup cubes. You are Correct though! No such thing as too much butter... Italian, French, American, curly, leaf, flat leaf, doesn't matter... Preferably a flat leaf or Italian though. You're going to love it! Good Luck :)
      Reply
      • Frank says

        November 23, 2016 at 9:33 am

        I have a follow up to this. It's still not clear to me how much butter. How many tbsp are required?
        Reply
        • Flirting with Flavor says

          November 23, 2016 at 11:40 pm

          4 TBS butter :)
          Reply
  72. Nichole says

    November 21, 2016 at 8:10 am

    Hi! This year I bought a roaster oven so I could free up my oven for other baking while the turkey is cooking. It's got a "self-basting" lid. I'm wondering if I can try your amazing recipe in my toaster oven? Or do you think that will mess it up?
    Reply
    • Flirting with Flavor says

      November 21, 2016 at 1:00 pm

      Nichole- Yes! Most toaster ovens don't go all the way up to 500. They usually cap off at 450. So roast your bird at that highest temperature for 30 minutes, then drop the temperature to 325 (instead of 350), for the remainder of the cooking time. Because it self-bastes, you do not need the foil hat :). Enjoy!!! And Good Luck!
      Reply
  73. Cara S says

    November 21, 2016 at 12:15 am

    What kind of pan do you use for roasting? Can I use a big disposable foil one? Thanks
    Reply
    • Flirting with Flavor says

      November 21, 2016 at 1:07 pm

      Cara- Thanks for checking out Flirting with Flavor! I use a Roasting pan like this one: http://amzn.to/2gdUKHl I like this type of pan because it has a raised rack so all the juices gather below the turkey and can be used to make a gravy after. HOWEVER, I think a foil pan will work just great! I've never used one myself, but I don't see why it wouldn't work :).
      Reply
  74. Sophia Victoria says

    November 20, 2016 at 6:44 pm

    This looks so delicious! I was wondering how big the turkey should be for this recipe? I don't want to get one too big and not have enough ingredients or too small and have too much! Thank you for this amazing recipe!
    Reply
    • Flirting with Flavor says

      November 20, 2016 at 11:50 pm

      Sophia this recipe is for a Turkey anywhere from about 12 lbs to 18 lbs. Any bigger than that and it may not fit in your turkey bag... Let me know if you have any other questions! Good Luck :).
      Reply
  75. Kristi says

    November 20, 2016 at 12:38 pm

    Thanks for sharing your recipe! Question: is your turkey fully thawed when you brine it or does the 24 hour brine time count towards thaw time?
    Reply
    • Flirting with Flavor says

      November 20, 2016 at 11:53 pm

      Kristi, It's better to have a fully thawed Turkey. HOWEVER, I have brined a partially frozen Turkey more than once, and it has still worked out flavorful and wonderful! Just lengthen your brining time by an hour or two. Let me know if you have any other questions! Good luck roasting your turkey :). -Juli
      Reply
  76. Rose says

    November 19, 2016 at 2:47 pm

    Can you use oranges instead of lemons? How do you think it will taste with oranges?
    Reply
    • Flirting with Flavor says

      November 19, 2016 at 10:10 pm

      Yes! I've done it with both and it turns out fantastic either way. I'm just a big time Lemon Lover, so that's why I went that direction... But yes, You can definitely use oranges and get fantastic results :). Good luck and let me know how you love it!
      Reply
  77. Christina says

    November 19, 2016 at 9:23 am

    This will be my first Turkey, if it turns out half as good as it sounds Ill be pleased. .
    Reply
    • Flirting with Flavor says

      November 19, 2016 at 10:12 pm

      Christina you got this! It will be FABULOUS!!!
      Reply
  78. Sheila says

    November 18, 2016 at 6:34 pm

    Can you show the foil hat? how to cover the breast of the turkey?
    Reply
    • Flirting with Flavor says

      November 20, 2016 at 11:55 pm

      Sheila! Yes, I will post one tomorrow evening!!!
      Reply
      • Sheila Lo Monaco says

        November 24, 2016 at 9:38 am

        Thank you so much !first time cooking the Turkey for our thanksgiving ,following your recipe hoping will look and taste as good as yours. thanks the for the video super!!!!
        Reply
        • Flirting with Flavor says

          November 24, 2016 at 10:18 am

          Good Luck Sheila!!!
          Reply
    • Flirting with Flavor says

      November 21, 2016 at 2:27 pm

      Sheila, I have now posted a video at the bottom of the Turkey page that teaches you how to make a foil hat for your turkey :)
      Reply
  79. Sam says

    November 17, 2016 at 9:11 pm

    Do you baste it?
    Reply
    • Flirting with Flavor says

      November 18, 2016 at 5:36 am

      Hi Sam! Thanks for checking out Flirting with Flavor. I do not baste the Turkey. The theory behind basting meats is to keep them from getting dried out during the cooking process. Dripping the hot oils and fats atop the bird as it cooks is supposed to let some of that moisture sink into the skin and the flesh directly below. In this recipe however, we are brining the Turkey which helps keep it super moist. Applying an herb butter below the skin, which keeps fats and oils there during the cooking process. And tenting it partially through the cooking process, another way to keep moisture in. These three steps make basting the bird unnecessary.
      Reply
  80. Sarah says

    November 17, 2016 at 2:11 am

    Oh my goodness that skin is gorgeous! It looks perfectly crunchy and delicious.
    Reply
    • Flirting with Flavor says

      October 24, 2017 at 3:29 pm

      It turns out like this every time!!!
      Reply
  81. Kathleen says

    November 16, 2016 at 4:06 pm

    What a great post. Informative and entertaining. If I find a turkey to cook, I will come back and follow your suggestions. Your bird looks so good.
    Reply
    • Flirting with Flavor says

      November 18, 2016 at 5:36 am

      Please do! You wont regret it :)
      Reply
  82. Divya @ Eat Teach Blog says

    November 15, 2016 at 3:29 pm

    THANK YOU SO MUCH FOR THIS!!!! My husband and I are on our own this year (can't fly back to Cali for Thanksgiving), so I need to get my act together and figure out how to do all the cookin'! I appreciate this - saved it for later!
    Reply
    • Flirting with Flavor says

      October 24, 2017 at 3:30 pm

      Can't wait to hear how you like it!
      Reply
  83. Catherine says

    November 15, 2016 at 12:07 pm

    Your turkey looks beautiful!! What an outstanding post and I love the tips. I love to brine my own turkey as well it just adds incredible flavor to the bird and keeps it juicy. Thanks for sharing!
    Reply
    • Flirting with Flavor says

      October 24, 2017 at 3:31 pm

      THank you Catherine! I promise it tastes even better than it looks! Brining is the best!!!
      Reply
  84. Lori Vachon says

    November 15, 2016 at 8:56 am

    Lemon & apple, that's a lovely flavor combination!
    Reply
    • Flirting with Flavor says

      October 24, 2017 at 3:31 pm

      Isn't it! You're gonna love this Lori!!!
      Reply
  85. kallee says

    November 15, 2016 at 8:51 am

    I would love to have a turkey that looks like this on my thanksgiving table!
    Reply
    • Flirting with Flavor says

      November 18, 2016 at 5:39 am

      Kallee- Roast it at a high temperature and then put a hat on that sucker! You'll have a gorgeous turkey to grace your Thanksgiving table! Thanks for visiting Flirting with Flavor!!!
      Reply
  86. Angela says

    November 15, 2016 at 8:19 am

    Brining the turkey makes such a huge difference! I really love the sound of yours! Great flavors!
    Reply
    • Flirting with Flavor says

      October 24, 2017 at 3:32 pm

      THank you Angela!
      Reply
  87. Melanie says

    November 14, 2016 at 10:13 pm

    Oh, yum! This looks delicious!
    Reply
    • Flirting with Flavor says

      October 24, 2017 at 3:33 pm

      Thank you Melanie!!
      Reply
  88. Andrea says

    November 14, 2016 at 8:16 pm

    Oh my goodness! This looks like the best turkey!!
    Reply
    • Flirting with Flavor says

      October 24, 2017 at 3:33 pm

      Thank you Andrea! I promise it tastes even better than it looks!!!
      Reply
  89. Justine Howell says

    November 14, 2016 at 6:54 pm

    OH MY this looks perfect, wish mine looked that good.
    Reply
    • Flirting with Flavor says

      November 18, 2016 at 5:40 am

      Justine, follow these steps and I promise it will look this good! Thanks for visiting Flirting with Flavor!
      Reply
      • Helen Moll says

        November 21, 2016 at 1:18 pm

        I had my turkey cut in half and am only cooking half. Would I have to make any adjustments to these instructions? Example, can I brine a cut turkey and would I cook it as long on 500 degrees as if it were whole?
        Reply
        • Flirting with Flavor says

          November 21, 2016 at 2:10 pm

          Oooh, Helen- I'm not sure how to answer that question. I've never cooked half a turkey. My thoughts are: You can still brine it, just cut down the brine time according to weight. As far Roasting the Turkey at 500 for 30 minutes; As long as it is still all skin that is being exposed, then I would definitely still do this step. Then apply the foil hat to however much breast meat your bird has, and drop the temperature. You would still cook the Turkey until it reaches the 161 degrees in the breast and 181 for the thigh. And be sure you still let it rest!!! I'm sorry I can't give you a guaranteed answer for this. I don't see why this recipe wouldn't still work for a half turkey, I am just not 100% sure... Sorry! And thank you for checking out Flirting with Flavor!!!
          Reply
  90. Debi at Life Currents says

    November 14, 2016 at 6:27 pm

    This turkey looks so good! I need to try this this year. I've seen several different recipes, but yours looks the best.
    Reply
    • Flirting with Flavor says

      November 18, 2016 at 5:40 am

      Thank you Debi! Try it out, you're gonna LOVE it!
      Reply
  91. Sara Glover says

    November 4, 2016 at 3:56 pm

    I never cooked a turkey on my own until this recipe! I used it last year for Thanksgiving and I'll never cook a turkey any other way! Juli you are an INCREDIBLE cook! Thanks for sharing your amazing recipes!!!
    Reply
    • Flirting with Flavor says

      October 24, 2017 at 3:34 pm

      Thank you Sara!!! I'm glad you liked it :)
      Reply

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