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Roasted Whole Turkey with Sweet and Savory Holiday Brine

Yield: 6-8 servings
Time Estimate: 29 hours, including 24 hours of inactivity, 4 hours of bake time, and 1 hour of prep time
Storage Notes: turkey can stay in refrigerator for up to one week after baking. Reheat and enjoy on occasion
Difficulty: moderately-difficult

This turkey brine and recipe will transform the way that you cook and prepare turkey forever. The sweetness of the molasses, syrup, and honey bring out a juicy, complex, and most-flavorful meat. Gustus Vitae’s Taste of Tuscany adds a unique blend of peppers, oregano, and basil that truly highlight the best in this roast. The binding of the sweet and savory present a duo that take a whole-baked turkey from ordinary to exceptional. An easier-than-most brine to prepare, a more juicy and succulent turkey breast result, and an herb blend that will teach you to savor every bite is sure to make this holiday season unforgettable.


  • 1 twelve-pound turkey
  • 1 gallon water
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 1/4 cup molasses
  • 1/2 lemon juice
  • 1/2 cup Maple syrup
  • 1/4 cup black pepper
  • 2.5 tablespoons minced garlic
  • 1/4 cup honey
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1 stick softened butter


  1. Clean and prepare turkey, place in brine bag
  2. Cover turkey with water in brine bag over 2 inches
  3. Remove a little water from bag and bring to boil water, salt and sugar; completely dissolving salt and sugar into the water.
  4. Cool mixture and add back to brine bag. Proceed to also add molasses, lemon juice, syrup, pepper, garlic, honey, sliced lemon and sliced orange
  5. Remove any extra air from back and seal tightly shut, emphasis: seal tightly shut
  6. Place turkey in refrigerator to soak and marinate. Marinate for at least 24 hours
  7. Remove turkey and pat dry
  8. Preheat oven to 325 degrees
  9. Rub turkey with softened butter and thoroughly season and sprinkle with Gustus Vitae Taste of Tuscany artisan seasoning
  10. Place turkey in turkey roaster breast side up and cover loosely with aluminum foil, careful to keep aluminum foil off skin of turkey
  11. Remove foil after 1 hour of baking
  12. Roast until thermometer is inserted in the thickest region and reads 180 degrees F
  13. Let cool for 20 minutes before slicing
  14. Slice and serve
  15. Enjoy!