Turkey Seasoning Hub: Expert Flavor

Your Questions Answered by Turkey Seasoning Experts

• Why do I need to brine my turkey?

  Brining your turkey is essential for creating outstanding meals at home or on the grill. Doing a deep flavor soak as part of your meat prep infuses flavor deep into the poultry so that every bite is rich with seasoning. Our 5-star turkey bine helps you lock in moisture before you ever put a single seasoning on your bird. It's the secret to a perfect and moist turkey.

• Does my turkey need to be thawed before I put it in the brine?

  Yes! Your turkey must be completely thawed before brining. A frozen turkey won't absorb the brine effectively, leaving you with uneven seasoning and even potential food safety risks. Don't forget that thawing takes a while! Timing is crucial for holiday meal planning, so start your thaw 2-3 days before you plan to brine your bird.

• How long should I cook my turkey?

  Don’t worry about time; you’re going for the final internal temperature. Your turkey is done when the breast meat reaches 165°F (74°C) and the thigh meat reaches 180°F (83°C).

• Do I need to rinse my turkey after the time’s up?

  You can, but after that, we recommend letting it air dry, then covering it with paper towels, and placing it back in the fridge for a few hours. If you choose not to rinse, that’s fine, too! We’d still recommend the air-dry and paper towel process because this will allow the rubs to stick better.

• How do I mix up the Turkey Brine?

  If you’re cooking a large turkey, you’ll want to use 2 cups of brine mixed with 2 gallons of distilled water. If you’re doing a smaller turkey or even turkey breasts, the ratio of brine mix to water is 1-to-1.

• How long should I brine my turkey?

  The general rule for how long you should brine a turkey is one hour of brining for every pound of meat. That said, you can let it soak for up to 24 hours to get the deep, rich flavor you're after. And make sure you keep it nice and cold while it soaks in the brine.