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Traditional Whole Turkey

  • 8 Servings
  • 12-24 hrs Prep Time
  • 3.5-4 hrs Total Time

Ingredients

  • 1 Honeysuckle White® Whole Turkey

  • 1 quart warm water
  • 1/2 cup salt
  • 1/4 cup sugar
  • 1 onion, quartered 
  • 1 small head of garlic, cloves smashed
  • 2 quart vegetable stock
  • 1 orange, sliced
  • 2 bay leaves
  • 5-7 stems of thyme
  • 1 tablespoon Peppercorns
  • 4 cups ice
  • 1 fennel bulb, green stocks removed and white bulb roughly chopped
  • 4 cloves of garlic, smashed
  • 1 leek, white and light green portion roughly chopped
  • 1 small apple, cut into large pieces
  • 1 small bunch of thyme
  • 1 orange, cut into large pieces
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup white wine
Serving Size 3 oz (84g)
Amount Per Serving
Calories 120
Calories from fat
% Daily Value*
Total fat 5 g 6 %
Saturated fat 1 g 6 %
Trans fat 0 g
Cholesterol 55 mg 18 %
Sodium 170 mg 8 %
Total Carbohydrates 1 g 1 %
Dietary Fiber 0 g 1 %
Sugars 1 g
Protein 16 g
Vitamin D 2%
Calcium 2%
Iron 4%
Potassium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    In warm water add salt and sugar, stir and allow to fully dissolve
. Add remaining brine ingredients and finally ice to fully cool
. Once cold, place turkey in brine and fully submerge
. Store in refrigerator for 12-24 hours.
  • Step 2

    When turkey has finished brining, preheat oven to 350°F. Remove turkey from the brine, rinse, and pat dry. Place in roasting pan.
  • Step 3

    In a bowl mix fennel, garlic, leeks, apples, thyme, orange with 1 tablespoon of olive oil, and generous amount of salt and pepper. Stuff seasoned aromatics into turkey cavity.
  • Step 4

    Brush turkey with remaining 2 tablespoons of olive oil, then season with salt and pepper.
  • Step 5

    Add wine to the bottom of roasting pan.
  • Step 6

    Bake until golden brown and internal temperature is 165°F in the thickest area of the breast. Rotate turkey after roasting for approximately 1 hour and baste with juices in pan. Cover loosely with foil if turkey browns too quickly. 
  • Step 7

    Allow the turkey to rest covered for 15-20 minutes before carving.

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