You should leave your turkey in the brine solution (brine and water) for 1 hour for every pound of turkey. Do not exceed 24 hours or it will start to become too salty. Once your brining is done, rinse off your turkey (rinsing is optional) and pat dry. We recommend air drying in the fridge for 4-6 hours before seasoning.

This will depend on your cooking method. Your turkey will cook roughly 15-20 minutes per pound at 325°F. You will know your turkey is done once the internal temp reaches at least 165°F for the thighs and 165°F for the breast.

We recommend letting it rest for 15 minutes before cutting into your turkey to maximize moisture retention.

Our Turkey Brine works best on an unbrined turkey. If you are using a pre-brined turkey, we recommend not using as much brine to prevent it from becoming too salty.

Absolutely. Just make sure to fully pat dry the turkey as you want to make sure there is no water left on your turkey. Hot oil and water is a no go!

Yes, you can inject the turkey with your leftover brine/water mixture for extra flavor.