Hot Honey Spiced Turkey
Servings: 12
Equipment
- 1 bringing bag or known as turkey oven bags
- 1 large roasting pan
Ingredients
- 128 oz organic apple juice
- 1 cup pickling salt
- 1 organic onion chopped
- 1 bulb garlic peeled and chopped
- 2 tsp all-spice
- 2 organic lemon
- 1 sprig thyme
- 2 bay leaves
- 1 sprig rosemary
Hot Honey Glaze
- 3 tbsp extra virgin olive oil
- 1 cup organic hot honey
- ⅓ cup sweet chili
- 2 tbsp coco aminos
Stuff Turkey
- 2 organic onions chopped
- 2 organic lemons cut into 4's
Instructions
- IMPORTANT! Thaw the turkey well in advance- move the turkey from the freezer to the refrigerator 24 hours every 4-5 lbs. An example: A 16 lb. turkey= 4 days in the refrigerator to thaw.
- Remove the giblet bag and neck inside.
- In a large bowl combine 128 oz organic apple juice and 1 cup pickling salt. Whisk until the salt is dissolved.
- Add in 1 organic onion cubed, 1 bulb garlic chopped, 2 tsp all-spice.
- Place a large tray on the counter and then place the basting bag in the tray. Place the turkey in the bag (remove the gizzards etc. Pour in the apple cider mixture (this is a 2 person job).
- Add in the 2 organic lemon cut, 1 sprig thyme, 2 bay leaves, 1 sprig rosemary.
- Wrap tightly so the liquid is around most of the turkey. Place in the refrigerator.
- After 8-12 hours, flip and let soak another 8-12 hours.
- When you are ready to cook the turkey, bring inside.
- Preheat the oven to 325℉
- On a roasting pan, place the turkey breast side up. Tuck the wing tips underneath and tie the legs loosely together with kitchen twine. Inside the turkey cavity, place 2 organic onions chopped and 2 organic lemons.
- Blot the turkey dry with a paper towel. Rub with extra virgin olive oil. 3 tbsp extra virgin olive oil. Place in the oven and bake 30 minutes.
- Mix together 1 cup organic hot honey, ⅓ cup sweet chili, 2 tbsp coco aminos.
- Slide the turkey out from the oven slightly. Baste with the hot honey mixture until thinly coated. Do this about every 45 minutes.
- Continue baking until the thickest part of the breast reaches 165℉ and the thighs 175℉. with a meat thermometer.
- Once done, remove and let rest 20-30 minutes. before carving.