When it comes to making a holiday turkey that’s bursting with flavor, brining and seasoning are key. This brined turkey recipe gives you a juicy, tender bird with a crispy, caramelized skin, perfect for any festive gathering.
For this one, we invited Mark from Grill Mark Co. to show us how he does it. Thank you, Mark!
In the recipe and video below, Mark teaches you how to brine a turkey that will make your mouth water. For this guide, we tried a turkey breast as well as a full turkey, with different brine and rub mixes for each. Pick the one you like best, or try both!
Learning how to brine a turkey for the first time can be intimidating. That's why we're laying it all out for you, step-by-step.
The brining process is essential for a juicy and flavorful turkey, and it all starts the day before you plan to cook.
Before adding the turkey to the brine, trim and clean up any excess skin or fat, and remove giblets. Once ready, carefully lower each bird into its designated brine bag, taking care not to spill. Add a few cups of ice to the brine to keep everything cold, then seal the bags or containers. Place them in the refrigerator and allow the turkey to soak up those flavors for anywhere between 8 and 24 hours, depending on your schedule.
On the cooking day, take the turkey out of the brine, allowing any excess liquid to drain. Pat the turkey dry with paper towels to help the seasoning stick.
For the turkey breast, we opted to inject it with the Cajun Chicken Injection mix. Follow the instructions on the packaging to create the mixture, then inject at a 45º angle, spacing the injections about 1 inch apart. We then seasoned it with a 50/50 blend of Dirty Bird rub and Double Pepper Cow Cover rub for an extra flavor boost.
For the whole turkey, since it looked super juicy already, we skipped the injection and seasoned the skin generously with a 50/50 mix of Dirty Bird and Sweet Honey Pecan rubs.
Now, preheat your cookers. We did the turkey breast on the pellet cooker, but hung the whole turkey on our pit barrel, with pecan chips added to both for a warm, nutty smoke.
Set the temperature to 275°F (135°C) for an even cook. Keep an eye on the internal temperature; you’ll want to cook until the thickest part of the breast reaches 163°F (73°C). At that point, take the turkey off the heat and let it rest at room temperature for about 20-30 minutes before adding the glaze.
Once the turkey has rested, it’s time for the finishing touch—the Cherry Apple Habanero glaze. Brush a generous layer of this sweet and slightly spicy glaze over the skin of both the whole turkey and the turkey breast. The glaze adds a beautiful sheen and brings a perfect balance of sweetness and heat to the meat.
The only thing left is to carve into the turkey and serve it to your family and friends. Don't forget to check out Grill Mark on YouTube and other platforms.
Here are the most frequently asked questions about turkey brining to help you master this game-changing technique.
Brining a turkey ensures incredibly juicy, flavorful meat that won't dry out during cooking. The salt solution breaks down tough proteins while allowing the brine's seasonings to penetrate deep into the meat, creating intensely flavorful results that will have your guests raving about your cooking skills.
A turkey brine contains salt as the primary ingredient, along with sugar, herbs, and spices that create complex, mouth-watering flavors.
Kosmo’s Q turkey brines include carefully balanced seasonings and aromatic spices that complement turkey's natural taste while ensuring the perfect salt-to-flavor ratio every time.
Brining gives turkey a savory, well-seasoned flavor that can be tasted in every bite, not just the surface. Our turkey brines add layers of herbs and subtle spices that enhance the natural turkey taste without overpowering it, resulting in incredibly flavorful, restaurant-quality meat.
Yes, you can absolutely brine a whole turkey! It's one of the best ways to ensure even seasoning throughout the entire bird. Use a large container or brining bag, completely submerge the turkey, and allow 12-24 hours for the brine to work its magic on every part of the bird.
Brining a turkey is surprisingly easy and requires minimal hands-on time. Simply dissolve the brine mix in water, submerge your turkey, and refrigerate for roughly one hour per pound of meat. The most challenging part is finding enough refrigerator space, but the incredible results make it worth rearranging your fridge for this simple technique.
A general rule is to start brining your turkey 12-24 hours before you plan to cook it. For Thanksgiving dinner on Thursday, begin the brining process on Wednesday morning or Tuesday night. Smaller turkey breasts need less time, while larger whole birds benefit from a longer soak.
Plan accordingly during busy holiday weekends when refrigerator space is at a premium, and remember that the brining container needs to fit alongside all your other holiday prep ingredients.
Ready to enhance turkey flavor for your next holiday gathering? Our turkey brine kits take the guesswork out of creating the perfect brine solution.
Each kit includes precisely measured seasonings and easy-to-follow instructions that guarantee juicy, flavorful results. Whether you're preparing your first brined turkey or you're a seasoned pro looking for new flavors, Kosmo’s Q turkey brines deliver consistent, delicious results that will make you the star of every holiday meal. For even more inspiration, check out our simple turkey brine for the holidays for additional tips and techniques.
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