Lemon Honey Sage Turkey

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Lemon Honey Sage Turkey

  • Author: Krysten | Krysten’s Custom Craves


Sweet honey, lemon, and fresh sage create a delicious brine for this turkey.



Honey Lemon Sage Brine 

1 cup course salt
1 bunch sage leaves
1 bunch thyme
1/2 cup honey
6 garlic cloves
1/2 cup black peppercorns
2 sliced lemons
3 bay leaves
1 gallon of water divided (boil 1/2 gallon, 1/2 gallon of ice water)


3 cups chopped onions
2 cups chopped celery
2 cups chopped carrots

Lemon Sage Butter

1 stick butter
2 tbsp fresh chopped sage
1/4 tsp salt
1/4 tsp lemon pepper
1/4 tsp poultry seasoning
zest of 1 lemon
1/2 tsp garlic paste


  1. Combine brine and 8 cups of water in a large pot and bring to a boil. Once the brining liquid has come to a rolling boil, turn the heat off and allow to slightly cool.  Add 8 cups of ice water. 
  2. Place the uncooked turkey pieces in a large container, brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours. 
  3. Preheat oven to 400 degrees.
  4. Remove the turkey pieces from the brine (discard the brine) and rinse off. (If there are any peppercorns sticking to the turkey remove them).  Pat turkey dry. 
  1. Transfer (mirepoix) vegetables to a large roasting pan; spread to cover bottom. Arrange turkey over vegetables.
  2. Loosen turkey skin, slide your fingers under the turkey skin being careful not to tear the skin; rub half herb butter under the skin of turkey pieces.  Rub remaining butter on the turkey skin.  
  1. Roast turkey for 1 hour.  After an hour lower the temperature to 350 degrees,  roast for another hour our until the internal temperature of the turkey reaches 165 degrees.  The turkey breast may be done before the other pieces, if it is you can remove the breast and continue to cook the rest of the turkey pieces.


I decided to break my turkey down into pieces because the turkey cooks faster that way.  You can use this recipe with a whole turkey if you choose.

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