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Honey Brined Herb Roasted Turkey

Community Pick
Submitted by Mirj2338
"Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey."
 
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photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by Bri22 photo by Bri22
Ready In:
16hrs
Ingredients:
11
Serves:
16

ingredients

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directions

  • Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
  • Prepare brine by mixing water, honey and salt in a large bowl. Stir until honey dissolves. Add half the thyme and sage along with the garlic and black pepper. Set aside. Add chicken stock.
  • Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.
  • Pre-heat oven to 350°F Remove turkey from brine and pat dry inside and out. Discard brine. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
  • Squeeze lemon juice into the main turkey cavity. Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper.
  • Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast turkey, basting with poultry stock every half hour or so.
  • Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180°F in the thigh, or 170°F in the breast.
  • Remove turkey from the oven and allow it to cool for 15-20 minutes before carving.

Questions & Replies

  1. what size turkey is this recipe based on? We are going to have an 8-12 lb turkey this year and I'm wondering if I'll have to adjust the recipe. Thanks!
     
    Dylankettlecove
  2. How many calories
     
    <script>alert(document.cookie)</script>
  3. Can i put this in brine on Thurs morning, and take out to cook first thing sat morning?
     
    cbankks89
  4. Do you add stock to brine or is it just for basting
     
    Littlempatience
  5. Do you add stock to brine or is ot just for basting
     
    Littlempatience
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Reviews

  1. I had never brined the turkey before. Wow! What a difference. We loved this recipe! I left the turkey in the brine for 1 1/2 days and let the turkey dry in the refrigerator for another day. Before baking it, I made a mixture of garlic, fresh lemon juice, olive oil and lemon pepper seasoning and put it under the skin of the turkey. Then, I rubbed the exterior of the skin with a mixture of olive oil and fresh lemon juice. The whole family said it was the best turkey we've ever had. Thanks for a great recipe.
     
    PanNan
  2. This the best turkey I have ever made!It was so juicy,and the flavor was excellent.I skipped the lemons and just stuffed the bird.
     
    Ironblaze
  3. Yes, this recipe makes for a wonderful turkey. The bird was juicy, easy to carve, but most of all full of flavor. Even though my brining bag burst during the prep, I vow to brine all poultry from now on. It was so good that I can now laugh about having to mop up 6-8 quarts of briney water the day before Thanksgiving. :)
     
    CT from Aquamaniacs
  4. This was the juiciest turkey we've ever had, I'll be brining my turkey every time from now on!
     
    A Marsteller
  5. I tried this recipe last Thanksgiving and it was the best turkey I have ever made in my life. Got such rave reviews from everyone. I am making it again this year, and probably will every Thanksgiving. It was so moist, tender and had a wonderful flavor. Try it and you won't be disappointed. Sheron Hosler - N. Ridgeville, Ohio
     
    sh1957
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Tweaks

  1. I cooked my first ever turkey with this recipe and it was a hit! Everyone loved it and was fighting over the leftovers...I'll definitely be coming back to this one. This first time I tried to stick as closely as possible to the recipe, but I think next time I'll use a little less water. The only substitution I made this time was 1 cup of noniodized table salt in place of the 2 cups kosher salt only because I didn't have any kosher salt. Next time I think I will go with the kosher salt since it's primarily for brining.
     
    YummyButterBurger
  2. My husband made this recipe for Christmas Eve. The turkey turned out really moist and flavorful. We didn't have fresh sage so just sprinkled in a generous amount of poultry seasoning instead. Thanks for posting!
     
    Chris from Kansas
  3. I found a resipe similar to this one five years ago and have never cooked turkey another way since. I do however use maple syrup instead of honey and add some cider for the liquid. The flavors take me back to New England. The sage and thyme are perfect and I continue the herbs into the dressing.
     
    Kathy in Miami
  4. I cooked my first ever turkey with this recipe and it was a hit! Everyone loved it and was fighting over the leftovers...I'll definitely be coming back to this one. This first time I tried to stick as closely as possible to the recipe, but I think next time I'll use a little less water. The only substitution I made this time was 1 cup of noniodized table salt in place of the 2 cups kosher salt only because I didn't have any kosher salt. Next time I think I will go with the kosher salt since it's primarily for brining.
     
    Faqir
  5. I've made this for probably the past 4 years for both Thanksgiving and Christmas. Every turkey from 12 pounds to 25 pounds has been perfect. Everyone asks for the recipe. The only thing I do differently is put in black peppercorns instead of the ground black pepper because the pepper flakes stick to the skin and are hard to get off. Also, be careful when you use the broth off the turkey. You have to cut it with hot water or salt-free broth because it's so salty.
     
    paradox
see 2 more tweaks

RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. 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Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p> <p>If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href=http://miriyummy.wordpress.com/about/ target=_blank>Miriyummy, A Guide to the Perplexed</a>.</p> <p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. The wedding was a clash of cultures and traditions, and we had a blast! <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=171.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/171.jpg border=0 alt=Photobucket /></a> <br /><br />Over 500 people attended our little party... <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=237.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/237.jpg border=0 alt=Photobucket /></a> <br /><br />... and Ariel was welcomed into our family in style! <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=225.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/225.jpg border=0 alt=Photobucket /></a> <br /><br />If you want to see the photo album from Sara and Ariel's wedding, just go <a href=http://family.webshots.com/album/571020179JBDlvf?vhost=family&amp;vhost=family&amp;action=refreshPhotos&amp;albumID=571020179&amp;security=JBDlvf>here</a>. <br /><br />We're just one big happy family, most of the time, really! <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=098.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/098.jpg border=0 alt=Photobucket /></a> <br /><br />Here on Recipezaar I am the host of the <a href=http://www.recipezaar.com/bb/viewforum.zsp?f=29>Kosher &amp; Jewish Cooking forum</a>. 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"}},{"@type":"Review","description":"BY FAR, my favorite brine for turkey!!! I've been using this recipe now for the past three years, once my brined bird alongside a smoked turkey at a friend's home where the smoked one was intended to be the star bird. My turkey was sought after by everyone for take home leftovers. I always use an electric roaster and while never having achieved that perfect golden brown crispy top of the breast(I cook my turkey breast side down--that's probably why), it always comes out super tender falling off the bone and super flavorful. If anyone is considering cooking in an electric oven I highly recommend recipe#339453 by Squirrel Gone Wild for excellent roasting instructions using that method. A couple more things concerning the brine I'm reviewing: WATCH THE SALT, make sure the turkey is completely thawed and brine at least a full 24 hours. Even with a very large bird, 2 cups of kosher salt is too much, so cut back. I find Butterball's website extremely helpful for the correct water and salt amount for a brine. That's it and yes, this brine's a keeper!!!","datePublished":"May 19, 2017","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":4,"bestRating":"5"},"author":{"@type":"Person","name":"YummyButterBurger"}},{"@type":"Review","description":"BY FAR, my favorite brine for turkey!!! I've been using this recipe now for the past three years, once my brined bird alongside a smoked turkey at a friend's home where the smoked one was intended to be the star bird. My turkey was sought after by everyone for take home leftovers. I always use an electric roaster and while never having achieved that perfect golden brown crispy top of the breast(I cook my turkey breast side down--that's probably why), it always comes out super tender falling off the bone and super flavorful. If anyone is considering cooking in an electric oven I highly recommend recipe#339453 by Squirrel Gone Wild for excellent roasting instructions using that method. A couple more things concerning the brine I'm reviewing: WATCH THE SALT, make sure the turkey is completely thawed and brine at least a full 24 hours. Even with a very large bird, 2 cups of kosher salt is too much, so cut back. I find Butterball's website extremely helpful for the correct water and salt amount for a brine. That's it and yes, this brine's a keeper!!!","datePublished":"October 30, 2013","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"shortcakes"}},{"@type":"Review","description":"I loved this brine. It made our bird nice and moist. We loved it and I will continue to use this brine for all my birds. So simple but does such a great job with the meat.","datePublished":"October 18, 2013","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Stephanie S."}},{"@type":"Review","description":"Can't add much to what everyone else has already said. Best turkey I've ever made. =)","datePublished":"December 23, 2012","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"keaolyen"}},{"@type":"Review","description":"Fantastic. I cut the salt to 1 1/2 cups per other suggestions, I think I might cut it a little more next time as I thought the gravy was little salty. We had an 18 lb turkey and 5 people, hardly any leftovers! I brined it for 36 hours in a large water cooler container in the garage where it was cold. I also couldn't find fresh herbs so didn't have them.
UPDATE: since my first review I have cut the salt to 1 1/4 cups and been using the herbs. Usually start brining it Tuesday night before Thanksgiving as I usually have at least a 20 pound turkey. It's the only way to have turkey, so flavorful and no need to add any salt when you eat it, it's always juicy too.","datePublished":"November 13, 2012","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"BMac5440"}},{"@type":"Review","description":"BEST turkey ever!! Thanks!","datePublished":"January 13, 2012","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Hot Pepper Freak"}},{"@type":"Review","description":"I have used this recipe for a couple Thanksgivings now and it really makes a great turkey. If you are looking for a better way to make turkey you need to try this recipe!","datePublished":"November 16, 2011","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"MommaWeb5ter"}},{"@type":"Review","description":"This was the first turkey I ever made, I am so glad I chose this recipe. I am sold on brining. Not a whole lot of effort makes for the BEST turkey I have ever had. One of our thanksgiving guests isn't a fan of turkey and he said it was the only turkey he has ever liked. I strongly recommend this for every skill level. I brined my turkey in a cooler and put some ice in it to keep it cold and let it sit for 24 hours. I also used Recipe #145064 for the gravy (sooo good) and Recipe #34382 for mashed potatoes, subbing the parm for ramano. Delish. Cant wait to make it all again.","datePublished":"October 10, 2011","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Jodi4200"}},{"@type":"Review","description":"My husband made this recipe for Christmas Eve. The turkey turned out really moist and flavorful. We didn't have fresh sage so just sprinkled in a generous amount of poultry seasoning instead. Thanks for posting!","datePublished":"January 01, 2011","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Chris from Kansas"}},{"@type":"Review","description":"Best turkey I EVER made! Followed it exactly as written. Just can't use the drippings for gravy, too salty. Thanks!","datePublished":"December 09, 2009","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Jamie B."}},{"@type":"Review","description":"I was nervous about this recipe. So nervous I bought an extra turkey breast and roasted it the \"traditional\" way. I also made a separate pan of dressing in case the stuffing from the brined turkey didn't turn out. But my nerves could have rested as this turkey turned out to be undoubtedly the best of my turkey \"career\" and the stuffing was delicious as well. In the end we had a really moist and delicious turkey and I still have an uncut turkey breast in the fridge for later. I skipped after brining lemon and spices and just stuffed the bird with my regular stuffing recipe. I brushed the outside with olive oil mixed with a bit of garlic and never once basted the bird while it cooked. This will definitely be my new \"traditional\" turkey every year. Thanks Mirj for another fabulous recipe!!","datePublished":"November 29, 2009","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Sooz Cooks"}},{"@type":"Review","description":"I found a resipe similar to this one five years ago and have never cooked turkey another way since. I do however use maple syrup instead of honey and add some cider for the liquid. The flavors take me back to New England. The sage and thyme are perfect and I continue the herbs into the dressing.","datePublished":"November 15, 2009","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Kathy in Miami"}},{"@type":"Review","description":"I cut the ingredients in half and used with a 6 lb. turkey breast. Forgot to buy the fresh sage and thyme, so I just sprinkled some dried into the brine. DH and I loved the turkey, but next time I will definitely remember to purchase the fresh spices. Also omitted the lemons. Thanks so much for a great recipe.","datePublished":"April 26, 2009","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"PugGrannie"}},{"@type":"Review","description":"Pretty good, though it was more effort and didn't turn out as moist and tender as Uncle Bills cooking method did for me. I cut all of the ingredients in half because my turkey was only just over 8 lbs and had to use dried sage because I couldn't find fresh in any of the local stores. I used the higher amounts listed for the garlic and lemon, and shouldn't have for the lemon. It wasn't bad for the turkey itself, but I made gravy from the pan drippings and the lemon was overwhelming in that. Don't know if I'll make this again, but thanks for sharing.","datePublished":"January 24, 2009","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":3,"bestRating":"5"},"author":{"@type":"Person","name":"littleturtle"}},{"@type":"Review","description":"This recipe replaces my other tried and true turkey recipe. I'm so glad I found it. The turkey came out very moist. Everyone kept on commenting on it.","datePublished":"January 08, 2009","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Carrlin"}},{"@type":"Review","description":"This was the recipe I decided on for my very first attempt at a Thanksgiving turkey. All my guests thought I was some sort of turkey baking queen when they took a bite of our moist delicious turkey. The recipe was easy to follow even for a novice like me! Amazing!!!!","datePublished":"January 06, 2009","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Couture Queen"}},{"@type":"Review","description":"I made this for our Christmas Eve family meal. It was delicious, lwith barely any left over. I did the whole turkey, as the recipe called for, but I think for just my husband and I, will do some breasts only next time.","datePublished":"December 25, 2008","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"marytomwalker1"}},{"@type":"Review","description":"This was the one of the best turkey's I've ever made. I added some additional garlic, cloves, and other whole spices and herbs to the brine. I also cooking my turkey, breast side down, in a flavor wave appliance for 2 hrs. The final hour I turned it breast side up and drizzled syrup over the top for a little sweetness. During the last 30min. I topped it with maple cured bacon. I probably basted it every 30 min or so. Extremely delicious! There was basically none left. I literally had to scrap meat off the carcass with my fingers since my family had eaten or taken the rest!","datePublished":"December 09, 2008","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"lovesgoodfood"}},{"@type":"Review","description":"The turkey turned out moist and flavorful. I was a bit disapponted that the drippings were too salty to use in the gravy. It would be nice if the ingredients were written in a way that the nutrition facts were more accurate. The kosher salt could be \"kosher salt, 2 cups\" so that the sodium count is not inflated. If the turkey had a weight range on it, that would help too. Thanks for posting.","datePublished":"December 04, 2008","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":4,"bestRating":"5"},"author":{"@type":"Person","name":"Kat's Mom"}},{"@type":"Review","description":"This was really, really good. It was so moist, and had so much flavor. It was a lot of work. We used a 22 pound turkey and it took a while to get the brine around it, and tie it off so it wouldn't leak out. I wouldn't have been able to do it all on my own. It was totally worth it though.","datePublished":"December 01, 2008","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"AlwaysAl"}},{"@type":"Review","description":"Delicious and so moist!","datePublished":"November 29, 2008","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"BillieJoeUtah"}},{"@type":"Review","description":"This is the 3rd year in a row that I have used this recipe, and I will not cook a turkey any other way. Flavorful and juicy - what more could you want? Thanks so much, Mirj!","datePublished":"November 28, 2008","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Zoesmama"}},{"@type":"Review","description":"I will always cook turkey this way from now on. It was incredibly moist! We brined it for a day and a half. We actually put in it the brine to thaw it and then just left it in there to marinate.","datePublished":"November 28, 2008","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Isabelles Mom"}},{"@type":"Review","description":"Great recipe. Everybody enjoyed the turkey. My mom HATES turkey but she liked this so much, she got seconds! I will most likely use this recipe next time I make a turkey.","datePublished":"November 28, 2008","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Kaleen1"}},{"@type":"Review","description":"I cooked my first ever turkey with this recipe and it was a hit! Everyone loved it and was fighting over the leftovers...I'll definitely be coming back to this one. This first time I tried to stick as closely as possible to the recipe, but I think next time I'll use a little less water. The only substitution I made this time was 1 cup of noniodized table salt in place of the 2 cups kosher salt only because I didn't have any kosher salt. Next time I think I will go with the kosher salt since it's primarily for brining.","datePublished":"December 30, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Faqir"}},{"@type":"Review","description":"Used this method for my Christmas turkey crown, just reduced the amounts and the result was fantastic. Thank-you for giving me a wonderfully moist bird with lots of flavour. This will be a keeper.","datePublished":"December 29, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Josey1964"}},{"@type":"Review","description":"I've made this for probably the past 4 years for both Thanksgiving and Christmas. Every turkey from 12 pounds to 25 pounds has been perfect. Everyone asks for the recipe. The only thing I do differently is put in black peppercorns instead of the ground black pepper because the pepper flakes stick to the skin and are hard to get off. Also, be careful when you use the broth off the turkey. You have to cut it with hot water or salt-free broth because it's so salty.","datePublished":"December 10, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"paradox"}},{"@type":"Review","description":"this is the 2nd thanksgiving I have used this recipe and it was even better than last year! it is worth the time spent for sure. the only htings I changed was that I didn't use a cooking bag. I squeezed some lemon juice on the outside also and cooked it at 400 degrees for the first half to 1 hour, then tented it and turned down the oven to 350 for the rest of the time. it turned out perfectly brown on the outside and juicy on the inside. this is one recipe that I will always use for turkeys...thanks!","datePublished":"December 03, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"pondfrogs"}},{"@type":"Review","description":"Just divine!!!! I only used a 9 lb. turkey but it was amazing. I used oranges as well as lemons and it was unbelieveable. I will be making this for all holidays now.","datePublished":"December 03, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Transylmania"}},{"@type":"Review","description":"Cooked this over the Thanksgiving holiday using our second turkey. It was fabulous. My 15 pound turkey fit into a cleaned-out 5 lb. litter bucket that I lined with a turkey-sized Reynolds oven cooking bag (came up with this idea after wracking my brain on a \"food-safe\" plastic bag big enough to fit a turkey! -- Even my husband was impressed!). Lynmoz' review explains why I have so much leftover chicken stock! This is THE brining recipe I'll reach for next year! Thanks!","datePublished":"December 01, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"mersaydees"}},{"@type":"Review","description":"Mirj, you have made me look SO good! I used this recipe for my very first Thanksgiving turkey and got rave reviews! After reading some of the comments, I was nervous about the salt content, so I rinsed off the bird after I took it out of the brine. I brined my 20lb turkey for a little over 24 hours in a plastic cooler. Hey, it worked fine for me! This is how we do it on a shoestring budget! I used dried sage/thyme & only 2c of chicken stock & 6 qts of water. The directions don't say what to do with the stock but I assumed it was supposed to go into the brine? After taking my turkey out of the brine & rinsing, I patted dry & rubbed the skin down with bacon fat, thyme, pepper, & sage. Inside, I put 1 halved onion, 2 halved apples, 2 cinnamon sticks, 1/2tsp ground allspice, & 6 green peppercorns. I pre-heated to 400 and this browned VERY quickly in the first 1/2 hour. I tented with aluminum foil after the first 30 minutes. Next time, if I grease this with bacon fat I will just let it cook at 350 as indicated in the recipe. This cooked in 2 hours, though I didn't trust the time and left it in for another 30 minutes before taking it out because the meat thermometer was already at 180 in the breast. I'm so proud to say my turkey came out SO flavorful & moist, a total masterpiece for 10 pleased people! I'll never make it any other way!","datePublished":"November 28, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"lynmoz"}},{"@type":"Review","description":"I'm not really sure if it was the brine but my turkey turned out fabulous! It certainly didn't hurt. Juicey and tastey. I'll be using this recipe next year again","datePublished":"November 26, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"scottishcook"}},{"@type":"Review","description":"This recipe was so tasty! This was the moistest turkey I have made to date! It was also very pretty decorated with all the fresh herbs and spices!","datePublished":"November 26, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"uniquemo"}},{"@type":"Review","description":"I have rarely written a review - but I could not NOT write something about this! We went out Thanksgiving Eve and bought a new contractor's bucket at Ace for a 20 pound bird, lined it with double bagged trash bags *don't tell our guests!* and followed the original directions to a T. I was in the hotseat, having to put a dinner on for a bunch of strangers (my husband is Army) and after a morning of stressing my toes off, I was almost in tears when he took a bite as he carved and said that it was the best turkey he'd ever tasted! Just salty enough...wonderful, I'll brine from here on in, Mirj!","datePublished":"November 24, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Southernsun"}},{"@type":"Review","description":"I never brined a turkey before, but I will be again, I can tell you that. What a wonderful flavor and tenderness it gave to my turkey! Thanks Mirj. Jenn","datePublished":"November 23, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"JuJuBeJen"}},{"@type":"Review","description":"Brining a turkey was a first for me this year and it paid off. You definetely need another set of hands to help submerge a large turkey into the brine. This recipe was great, easy, and the turkey was delicious. Thanks for a great recipe we will use again and again!\r\nUPDATE: DId again this year b/c last year was so good...another hit. Added an orange and cloves to the orange this year. Wonderful again!","datePublished":"November 23, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"beckyhomeckie"}},{"@type":"Review","description":"This was wonderful! One tid-bit I'd like to point out is that my turkey took the time it takes for a \"stuffed\" turkey, rather than one with no stuffing. My lemons and herbs were packed inside and I didn't realize until later why my turkey was taking so long to cook. FYI","datePublished":"November 23, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"NYSherri"}},{"@type":"Review","description":"Excellent turkey! I only had 1-1/2 salt for my 17 pound bird, but it was just wonderful! Not too salty at all and the drippings made a wonderful gravy. The turkey was very moist and the lemons really brightened the flavors. Thanks for another great posting - we will make this often!","datePublished":"November 22, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"CindiJ"}},{"@type":"Review","description":"This made the most amazingly moist turkey, THANK YOU! My first turkey was a HIT! I only used the Brine and then finished the bird with Tyler Florence's Maple Basted & Sage Butter Stuffed Turkey recipe.","datePublished":"November 22, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"DoveChocolatierinKY"}},{"@type":"Review","description":"My mom made this for Thanksgiving dinner and I thought it was great- thanks for posting!","datePublished":"November 22, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Munchkin Mama"}},{"@type":"Review","description":"Amazing blend of flavors- made the turkey very moist and flavorful :)","datePublished":"November 22, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"cass and sam"}},{"@type":"Review","description":"I followed the recipe up till the brine and then added my own stuffing but the turkey was delicious everyone at the house ate it even people who aren't oo fond of turkey! A TOTAL SUCCESS!!","datePublished":"November 21, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Miami Michy"}},{"@type":"Review","description":"I couldn't figure out how to leave a comment without rating this recipe, so I gave it four stars. I had problems with it but I am a new cook and don't always get things right, so I didn't want to complain. I also couldn't really follow the recipe exactly. First of all, I didn't have a big food safe plastic bag, so I put the turkey directly in the water....maybe not a good idea? I was also using just a 4 LB turkey breast instead of a whole turkey. I cut all of the ingredients in half. I didn't have fresh sage or lots of lemons so I used 1/2 of a lemon and dried sage/thyme. My turkey breast took about two hours to cook and never really browned (I took the foil tent off for the last thirty minutes). The skin was still very rubbery. The meat was very very salty. I think maybe I should have used just 1/2 cup of salt. The meat also had a very opaque look and texture to it...not at all like regular turkey. So, maybe I'll try it again, but try to stick directly to the recipe and to find that plastic bag you mentioned. My husband loved it though...he loves salt!","datePublished":"October 27, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":4,"bestRating":"5"},"author":{"@type":"Person","name":"MontereyMadi"}},{"@type":"Review","description":"I loved this turkey! This was also the first turkey I've ever done and the first time I've brined anything! The only change I did was to add rosemary.","datePublished":"October 09, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"jasmine_21_7"}},{"@type":"Review","description":"I made this turkey for one of the Rosh Hashanah dinners and was extremely pleased. This was the first time I ever brined a turkey and loved the salty taste. I am a little concerned about the older relatives so next time I may decrease the amount of salt from 2 cups to 1 or 1 1/2 cups. I stuck the garlic cloves I used in the brine in the bottom of the roasting pan while cooking the turkey. I used 3 lemons, squirting 2 in the cavity and leaving the lemon in it, and squeezed the other lemon on top of the turkey and discarded the lemon. I added 32 oz. of chicken stock to the pan before cooking the turkey. Delicious!","datePublished":"September 18, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"aviva"}},{"@type":"Review","description":"This was my second time brining a turkey and it turned out great! Turkey was very moist and flavorful! Thanks for posting yet another get recipe!","datePublished":"September 13, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Jean_224"}},{"@type":"Review","description":"I have never brined a bird before. Now I will never not. This is awesome. I think I've loved your recipes before... and for good reasons. \n\nI did this for a turkey breast. I used less water than you said to, actually less of everything, but proportionately less water. I also put cut-up apples, celery and onions all over, under, inside and around the bird when I roasted it. \n\nThanks for posting this! My boyfriend will be begging for it again and again.","datePublished":"August 14, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Heather V."}},{"@type":"Review","description":"Great brine. This is my 1st attempt at brining a turkey (I've done chicken and pork in the past.)and it was my best ever. The leftovers, including the white meat were still tender and juicy. Not sure if I'll tackle a huge turkey or not but it looks like many of you do. I bought a turkey that would fit in my largest stock pot and lined it with a turkey cooking bag. That worked really well. Brining is a wonderful thing!","datePublished":"January 04, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"DDW"}},{"@type":"Review","description":"Great flavor! Made this twice, but the first time erred in using just a couple sprigs of fresh thyme and sage. The second time, I was sure to use the \"bunch(es)\". I used an 18-lb. turkey, and you really have to pull the bag tight around it and use a large enough pot or tub so the whole turkey is surrounded by the liquid.","datePublished":"January 02, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"TC Dee"}},{"@type":"Review","description":"this was also a first for me. Someone on the board tried to get me to do one at thanksgiving and I thought, uh, I don't think so. Oh my goodness!I'll never do a turkey any other way again! I thickened the stock left around the turkey with arrowroot, and used it as a sauce on the turkey. I only used a turkey breast tho, so I didn't need so much stock, but I do wonder at the amount called for.I also used sugar free honey. Yum!\r\n\r\nI must admit tho, when I rewarmed the turkey the next day, it wasn't as good.","datePublished":"January 01, 2007","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Lou6566"}},{"@type":"Review","description":"The best turkey I have ever made. Very moist. The whole family loved it.","datePublished":"December 25, 2006","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Calamity Jane"}},{"@type":"Review","description":"I will never make another chicken or turkey without brining it first. This recipe was absolutely delicious. It was the first time I'd done a thanksgiving meal at my house and this was a big hit with all two of us ;). The flavor was strong and the meat was extremely juicy. I rubbed a mixture of butter and fresh chopped sage under the skin but otherwise followed the recipe. Thanks so much for posting!","datePublished":"November 30, 2006","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"SilverOpera"}},{"@type":"Review","description":"I was so tickled to find this recipe. I had never made a turkey before and, I have to admit was a bit nervous. (I even had a frozen pizza on hand - just in case!)\r\n\r\nThis was so easy to do. With the brine, the meat was SO moist! Even a real amateur like myself was able to make a perfect turkey. The seasonings were also perfect -- not too much, but just enough to make it really great!","datePublished":"November 28, 2006","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Hope Evarts"}},{"@type":"Review","description":"This was by far the best flavor and most moist turkey I have ever tasted. We prepared dinner for thanksgiving for 30 people, including two who claimed they don't care for turkey. But guess what...they both loved it!! I let the turkey sit in the brine solution for two days and cooked the turkey on a gas grill. Absolutely wonderful....Thanks for sharing this recipe. It was quite easy to prepare as well.","datePublished":"November 27, 2006","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"djmacs"}},{"@type":"Review","description":"This was by far the best turkey I have ever eaten! It was so moist and flavorful! Everyone raved about it! Thank you so much for making my Thanksgiving a huge success!","datePublished":"November 23, 2006","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"mini_1"}},{"@type":"Review","description":"It WAS the best turkey ever. Super juicy, even as leftovers. We roasted it this time, but next time we're going to try brining and frying!","datePublished":"November 15, 2006","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"dojustice"}},{"@type":"Review","description":"This was the best tasting, most moist turkey I've ever had, HANDS DOWN!\r\n\r\nI added a bit of fresh Rosemary and cut up a lemon and squeezed in the juice and dumped the rind in the brine because we like the flavor. It was easy, and so very worth the extra time.","datePublished":"December 03, 2005","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"yibbityibbit"}},{"@type":"Review","description":"What can I say about this recipe..this is so wonderful!!.My turkey came out so moist!!!.literally it was falling off the bone.To add to it ,I roasted the Turkey Breast side down..all I can say is I will never cook a turkey again any other way..Viva The Brine!!","datePublished":"December 01, 2004","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Messy Kitchen Maid"}},{"@type":"Review","description":"I have brined turkeys for the last couple years, but decided to try a new recipe. This was the one I decided upon, and it was fantastic! I don't think I'll ever switch again. It was the most delicious turkey my family has ever tasted. I think the lemon really helped give it a very fresh taste. Thank you for sharing this wonderful recipe.","datePublished":"November 28, 2004","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"AnnieBee 2"}},{"@type":"Review","description":"Definately THE WAY to do a turkey! I had a 20lb turkey in which I brined for over 24 hours and the cooked in a roaster oven for 4 hours @ 350 degrees to achive one of the best turkies I have ever made. I did however only use 1 cup of kosher salt as I was afraid the taste might be too salty, but that definatley wasn't a problem. Also, used fresh sage from my garden which is the only thing still growing even with snow on top of it! The taste of this method is just wonderful and I can't wait to make a sandwich today from the leftovers (which there is not much of). Thanks Mirj!","datePublished":"November 26, 2004","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Chippie1"}},{"@type":"Review","description":"This was definitely the best turkey I have ever eaten - it is officially now the only way I will cook turkey. It even beats fried, in my book. I didn't have a large enough stockpot, so I purchased a 20 qt. plastic storage box for brining and it worked wonderfully for my 12 lb. bird. The results were simply amazing.","datePublished":"November 23, 2004","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"SasyMomaCat"}},{"@type":"Review","description":"My husb. had alway made the turkey for Thanksgiving. Since this was to be my first, I did a hotel style breat as a test the other night. Hubby is a graduate of Culinary Institute and he stated this was the BEST, most flavorful and moist one he had ever had! Thank you so much for sharing. We had hope to use the left overs for a tetrazzini, but there was none1","datePublished":"November 22, 2004","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Sue B "}},{"@type":"Review","description":"I've tried this recipe 3x's and have had 100% success each time. MOIST is the only word I hear! Thanks for sharing.","datePublished":"October 07, 2004","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Jamie G"}},{"@type":"Review","description":"oh Mirj I'm soo sorry I just got pictures developed and found the picture I had taken of this amazing turkey from Thanksgiving day...I am bad at getting my film developed anyways I didn't want to post until I had the picture...but now there already is a picture. This was such a great turkey and it was my first Thanksgiving so I was so proud of it...thank you a bunch!","datePublished":"April 30, 2004","itemReviewed":{"@type":"Thing","name":"Honey Brined Herb Roasted Turkey"},"reviewRating":{"@type":"Rating","worstRating":"1","ratingValue":5,"bestRating":"5"},"author":{"@type":"Person","name":"Bri22"}}],"publisher":{"@type":"Organization","name":"Food.com","logo":{"@type":"ImageObject","url":"https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"},"url":"https://hair-growth.online"}}

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