Oak Mountain Winery’s Honey Brined-Tuscan Herb Turkey

Oak Mountain Winery's Tuscan Herb Avocado Oil gives a lovely crispness and flavor to the skin of this juicy turkey. Try out this recipe and satisfy your turkey cravings.

Servings: 12-20

Cook Time: 2- 3 hours

Pair With: a bottle of Oak Mountains Chardonnay or, for red lovers, a bottle of Pinotage

Source: Recipe courtesy of Oak Mountain Winery and Temecula Wines


Directions for the turkey:

Fresh or frozen turkey - giblets removed
8 quarts of water
2 cups of Kosher salt
4 cups of chicken stock
1 cup of honey

Directions for the rub:

4 teaspoons of ground black pepper
10 cloves of garlic
1 bunch of thyme and sage
2 lemons
4 tablespoons of Oak Mountain Winery's Tuscan Herb Avocado Oil


Rinse turkey with running water, remove neck and giblets. Prepare brine by mixing honey, water, and salt in a large bowl until salt dissolves. Add chicken stock and stir. Line stock pot or use a brining bag and place turkey inside. Cover with brine and refrigerate for at least 12 hours. Up to 24 hrs.

Pre-heat oven to 350 degrees. Remove turkey from brine. Pat dry.  Place turkey on roasting pan, breast side up. Cover wings with foil.

Squeeze lemon into turkey cavity. Add thyme, sage, and squeezed lemons inside cavity. Coat inside and outside of turkey with Tuscan Herb Avocado Oil  and sprinkle with salt and pepper.

Insert oven thermometer into thigh or breast. Loosely cover with foil and cook until thermometer reaches 160 degrees, remove foil and cook until thermometer reaches 170 degrees.  Remove turkey from oven and let rest for 15-20 minutes

Recipe Courtesy Of