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

©Tangled with Taste by TangledwithTaste.comPin it to your Holiday Feast board to SAVE it for later!Follow Tangled with Tasteon Pinterest for more great tips, ideas and recipes! 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!!!

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

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

*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!

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.

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.

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

• 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?!
• 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.
• 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.
• Then we throw it in our roasting pan, and place it in the oven.

*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!

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.

Apple Herb Stuffed Turkey Recipe | Episode 341

FAQ

Why do people put apples in turkeys?

The flavor will remind you of fall, but apples will also provide the turkey with a little extra moisture during the cooking process (you can still brine the turkey, of course).

What kind of apple should I put in my turkey?

The tenderness and flavor of the turkey gets complimented on by the family and friends almost every time. Golden delicious apples are the best choice in the cavity. Using Cook’s extra dry champagne is perfect.

What is the secret to a moist turkey?

Baste It Another key to a delicious, juicy turkey is to baste as it cooks. Basting is also the key to delicious pan drippings and gravy! I love the combination of melted butter, chicken broth, and a little bit of cooking sherry for this turkey. Rich and flavorful, just as Thanksgiving and the holidays should be.

What to put inside a turkey to keep moist?

Fruits: Insert quarters of apple, lemon, orange, lime, or even grapefruit to add moisture and brightness to the turkey.Aug 28, 2020

Why do you put an apple in a Turkey?

Here’s how it works: The apple releases its juices as it cooks, infusing the turkey with additional flavor. Plus, the apple helps to keep the turkey moist by absorbing some of the excess fat from the bird. So if you’re looking for a juicier, more flavorful Thanksgiving turkey, don’t forget to stuff it with an apple!

What are the health benefits of ground turkey?

Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.

Should you put apples inside a Turkey?

Actually, you’ll probably need a few apples, depending on the size of your bird (Scott says he typically uses two). As to why you should do this, Scott explains “when you put apples inside the turkey, the steam, vapor, and flavor from roasting the apples is being concentrated inside the turkey and being absorbed into the turkey meat.”

Are apples good for roasting a Turkey?

Now that you know why apples and turkeys are ideal roasting partners, let’s go over some key tips for stuffing your bird: Choose firm, tart apples – Varieties like Granny Smith or Braeburn hold their shape best. Sweeter apples can get mushy. Don’t peel or core – Leave the skin and core intact to get the most moisture. The skin also provides flavor.

What apples make a good Turkey?

As the apples roast, their natural sugars caramelize and their tart juice permeates the meat. This gives the turkey a subtle sweetness and fruity essence that perfectly complements the savory, herbaceous notes. Many people opt for apples like Fuji, Gala, or Golden Delicious as they tend to be sweeter and more aromatic.

Does Apple make a Turkey sweeter?

The apple helps to keep the turkey moist as it cooks. It also adds flavor to the meat. The apple won’t make the turkey sweeter, but it will add a little bit of fruitiness to the flavor.