Thanksgiving turkey

Celebrating Thanksgiving as an expat…


12 people


30 hours


B-vitamin, niacin, zinc

Good for:

Sight, family memories 😉


Info about the recipe

Recipe from the secret book of Amanda Cardwell Carones

Thanksgiving has become my favorite holiday since moving to Italy 9 years ago. Every year, we host Thanksgiving dinner for (mostly Italian) friends at our home. It’s fun to see the reactions when they see their first whole-roasted turkey come out of the oven! I am proud to share my special turkey recipe. But please, keep it secret ?…

I live a long way from my family in Alabama, so holidays can be bittersweet at times. Cooking traditional dishes is a way to feel a little closer to home. Plus it allows my boys to experience a piece of my childhood memories.

Amanda Cardwell Carones

Managing Director


For 4 people

  • 4 quarts water
  • 2 cups honey
  • 1-1/2 cups salt
  • 10 fresh parsley sprigs
  • 10 fresh thyme sprigs
  • 5 fresh rosemary sprigs
  • 7 bay leaves
  • 4 teaspoons crushed red pepper flakes
  • 4 teaspoons whole peppercorns
  • 4-1/2 quarts cold water
  • 1 turkey (14 to 16 pounds)


  • 2 tablespoons olive oil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt (optional)
  • 1/2 cup honey


  • In a large stockpot, combine the first nine ingredients; bring to a boil. Cook and stir until honey and salt are dissolved. Remove from heat. Add cold water to cool the brine to room temperature.
  • Place turkey inside container large enough to contain turkey plus liquid. Pour liquid over the turkey, covering entire bird. Refrigerate 24 hours.
  • Preheat oven to 350°F. Remove turkey from brine; rinse and pat dry. Discard brine. Loosen skin over breast and squeeze honey under skin. Insert lemons, oranges, garlic, and herbs in cavity.
  • Place turkey on a rack in a shallow roasting pan, breast side down. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt. Roast, uncovered, 1/2 to 3 hours or until a thermometer inserted in thickest part of thigh reads 160°f. (Cover loosely with foil if turkey browns too quickly.)
  • Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Temperature will continue to rise during resting phase.


What’s good for your sight

by Amanda Cardwell Carones

Blood heals the body, so the more blood has access to your eyes, the better your eye health. Thanksgiving is a great time to eat turkey, but you should consume more of this beneficial food throughout the year. Turkey contains a lot of B-vitamin, niacin, and zinc, and these vitamins and minerals help prevent cataracts.

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