*This post was sponsored by Alberta Turkey. All thoughts and opinions are my own.*

I’ve partnered with Alberta Turkey to bring you a delicious whole turkey recipe.

Honey and sage glazed turkey may be my new fav! Overnight brine will concentrate the flavours along with a sweet and herbaceous sage glaze. Perfect for those special holiday gatherings.

Honey & Sage Glazed Turkey

Brine

4 litres of water
½ cup honey
1 cup kosher salt
3-4 bay leaves
1 ounce of fresh thyme
2 Tbsp whole black peppercorns

Honey & Sage Glaze

½ cup butter
½ cup honey
¼ cup apple cider vinegar
1 tsp Dijon mustard
2 sprigs of thyme
2 Tbsp fresh sage, chopped

For the Turkey

1 (10-12 pound) whole turkey, thawed if frozen, neck, giblets removed
10-12 whole fresh sage leaves
3-4 garlic cloves, smashed
Optional whole onions and apples

Directions

Day before. Make the brine. Bring the water to a boil, then add honey and salt. Stir until salt is dissolved. Add bay leaves, thyme, and peppercorns. Remove from the heat and let cool completely before using.

Place the turkey in a large non-reactive container and pour over enough brine to cover the turkey. Cover and refrigerate overnight. Note: If you prefer to skip the brining step, you will need to season the turkey with added salt (2 Tbsp).

Day of. Remove the turkey from the brine and rinse it thoroughly inside and out. Pat turkey dry; discard the brine.

Prepare your glaze. In a small saucepan, melt butter. Add honey, apple cider vinegar, Dijon mustard, thyme and sage. Heat the liquid until it begins to bubble. Remove from heat and let cool.

Preheat the oven to 350°F (177°C).

Using your fingers, loosen the skin from the turkey breast, legs and thighs. Add sage leaves and garlic under the skin.

Truss the turkey and fold back the wine. Stuff the cavity with whole apple and onions (optional). Cover the turkey loosely with foil. Place the turkey on the lowest level in the oven and roast until the meat thermometer reads 170°F (77°C) and the juices run clear, basting the turkey with glaze every 20-30 minutes. Remove the foil in the last 30 minutes of cooking to allow the skin to brown. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.

Remove the turkey from the oven when cooking is completed and let stand 20 minutes to allow the juices to set before serving.