Cooking Thanksgiving Turkey – The Brine, Seasoning, Baking, & Grilling

Bylashondawells

Happy Thanksgiving Holidays!  I am beyond excited for today’s post!  Listen- today I am giving you all I got on cooking a turkey!  These are my combined recipes and tips over the past few years. 

There are many ways to cook a turkey, but this is “My Way”.  Even if you start here and end up cooking it a different way, you’ll learn something.  Let me just say, cooking turkeys are not for the faint at heart.  The entire process from thawing to getting that baby on the table is a lengthy process.  I do think sometimes though, the stress that comes from other people (the judging) that somehow you gotta get this bird right and if you don’t…well let’s just say you will get outted from cooking the turkey ever again. Lol.  Girl- if you mess up the turkey- hell you can forget everything else because that is all you will be known for going forward.   With that said, if you are hosting a lot of people for the Thanksgiving holiday and you are feeling some type of way about cooking your bird, a good thing to do is try cooking at least two throughout the year way ahead of time.  This should give you ample amount of time to practice.  Remember, cooking is a learned skill and you get better the more you cook. (wink) 

Warning – this post will be a little lengthy, so don’t get all hissy. (let’s just cook this bird)  I do respect your time and mine, so I will try my best to make this easy. 

One thing- the tip that I have for the Savory Herb and Garlic Butter is definitely a keeper!  

Go ahead and share this, please!

Thawing & Cleaning a Turkey 

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Let’s start with the cleaning your bird.  Follow the instructions for thawing listed on the packaging.  Most likely the turkey that you purchase will be frozen.  I have found that the best way is allowing ample amount of time to thaw your turkey in the fridge for a few days prior to the brining process.  Please check your turkey’s weight to determine thawing and cooking times and you’ll need to add an addition 12-24 hours if you plan on brining the turkey (I recommend).

Brining a Turkey

For this brining recipe, it does require some pre-planning and prepping.  I recommend preparing your brine hours ahead. (the morning that you know the turkey will be completely thawed)  The reason is, there is a small boiling process involved, this allows all the seasoning flavors to come together.  You’ll need to have time to completely cool your brine before placing your turkey in it.

Jump to Recipe

Questions & Answers on Brining

  1.  Do you have to brine a turkey?  No, it is completely a preference.  I swear by the brine method for flavor, tenderness, and juiciness.  You need all three when it comes to cooking a turkey, they are huge and the last, I mean last…well second to an undercooked or overcooked turkey is one that lacks flavor.
  2. Plan ahead. Like way ahead.  Getting a nice brine together from scratch takes time.  And if it makes it easier for you and you can find one of the brining kits, buy one.  They are usually found near the meat section of your grocery store.  
  3. My full brine recipe is below.

The turkey neck getting seasoned! Lol. (see what I mean, this is a lot of meat!)

Print

How To Clean and Brine a Thanksgiving Turkey

Learn How To Properly Clean an Brine a Thanksgiving Turkey
Prep Time4 days
Active Time2 hours
Course: Main Course
Cuisine: American
Keyword: brine turkey, clean turkey, cooking turkey, thankgiving turkey, thanksgiving, turkey

Equipment

  • 1 large bucket new
  • refrigerator
  • large stockpot

Materials

Cleaning a Turkey

  • 1 Turkey frozen
  • water to cover turkey
  • ice to cover water

Brining a Turkey

Brine Seasonings

  • 1 cup salt
  • 2-4 cinnamon sticks
  • 2 tbsp peppercorns
  • 3 tbsp brown sugar
  • 2 tbsp dried oregano
  • 6-8 pieces bay leaves
  • 2 tbsp Italian seasoning blend
  • 1 tbsp ground cinnamon
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp Lawry's Chicken Casero Seasoning
  • 2 tbsp season salt
  • 1 cup apple cider
  • 2 tbsp ground mustard

Brine Vegetables

  • 2-3 pieces fresh sprigs rosemary
  • 2-3 pieces fresh sprigs thyme
  • 1/2 cup cranberries whole
  • 1 large onion sliced
  • 4 slices apple
  • 3 slices orange
  • 10 pieces garlic cloves
  • 3 pieces green onion cut in halves
  • 3 stalks celery cut in halves

Instructions

Cleaning a Turkey

  • Follow the instructions for thawing listed on the packaging.  Most likely the turkey that you purchase will be frozen.  I have found that the best way is allowing ample amount of time to thaw your turkey in the fridge for a few days prior to the brining process.  Please check your turkey's weight to determine thawing and cooking times and you'll need to add an addition 12-24 hours if you plan on brining the turkey (I recommend).
  • Thawing - timing; again check your packaging for specific instructions.  Use the refrigerator and keep in its original packaging.  It's just easier.  My rule of thumb is to allow at least 24 hours to thaw for every 5-6 lbs of turkey.  If you find yourself with less time, a quicker method would be to thaw in very cold water.  The problem with this is two things. You will need to change your water every 30 minutes. (yep, talk about frustrating)  You would then allow 30 min of thaw time for every 5 lbs.
  • Before some of you ask- Can you thaw in microwave on defrost setting? I just do not recommend this, have never tried though and I am sort of not willing.  I just wouldn't take the risk of messing up my turkey.  Plus, if you thaw it in water or the microwave, you will need to cook it right away.  
  • Just move the turkey from the freezer to the fridge by Monday and you will be good. 
  • Before you clean your turkey, just make sure you wash your hands and clean any surface where you'll be cleaning, turkeys are sensitive and susceptible to foodborne illnesses, so handle in a clean environment.  Also, please be sure to throw away any juices from the turkey immediately and after cleaning the turkey clean any utensils and surfaces that the turkey may have touched thoroughly.  I use dish soap, a small amount of bleach, and water.  The same rule that applies to cleaning chicken applies to turkey.   
  • Remove the neck and giblets.  You can find these in the body cavity most of the time.  The turkey will be hollow once the neck and giblets are removed.  You can choose to cook them and /or save them for regular or giblet gravy.  I discard them.
  • Check your packaging to see if you have a turkey that has has some brining, if so, you can rinse the turkey.  It is not recommended, but I will just say it is a matter of preference.  It is said that rinsing chicken and turkey can promote bacteria rather than get rid of it.  I rinse it at least once. (shoulder shrugs).
  • Next is brining.

Brining a Turkey

  • Fill large stockpot with water, leaving enough room for veggies.
  • Add all of seasonings and veggies to stockpot and mix well.
  • Cook on high bringing to a boil, then reduce heat to medium to simmer until all seasonings have dissolved.
  • Let cool completely.
  • Place clean and dry turkey into the brine or bag.
  • Adding a good bit of ice to the mixture. Give a good stir.
  • Place into refrigerator and brine for at least 24 hours. Flip turkey at 12 hours to ensure brine gets all over turkey.

Notes

  1. Do you have to brine a turkey?  No, it is completely a preference.  I swear by the brine method for flavor, tenderness, and juiciness.  You need all three when it comes to cooking a turkey, they are huge and the last, I mean last...well second to an undercooked or overcooked turkey is one that lacks flavor.
  2. Plan ahead. Like way ahead.  Getting a nice brine together from scratch takes time.  And if it makes it easier for you and you can find one of the brining kits, buy one.  They are usually found near the meat section of your grocery store. 

Seasoning a Turkey 

By now you should have fully brined turkey, the big question next is do you still season the turkey.  YES! I still season my turkey.  I will use mostly the same seasonings except for anything with salt, like I would use more powders, like garlic and onion powder, instead of season salt.  At this point, you want to use anything with less salt to avoid getting your turkey too salty.

Here are some options: 

  • garlic and onion powder
  • paprika
  • sage (a little)
  • Badia or all in one seasoning (not season salt)

One tip on the seasoning- you know you have a good seasoning that’s not just a salty mix when you can see and smell the aroma of the other substances or herbs.

Savory Herb and Garlic Butter Recipe

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Now let’s jump into this Savory Herb and Garlic Butter! YESSSS.  You have been warned, Do Not Skip This Step. (wink)

This is what will top off that flavor and give you a nice brown turkey!  This idea came to me by way of my sister a few years back at one of her hosted Thanksgiving and I swear by it.  I typically would use the Lipton Savory Garlic & Herb Soup Mix, but I cannot always find it in my area grocery stores.  When I cannot find it, I have made up a copycat version of it, which is what I will share with you today.

Savory Herb & Garlic Butter (Lipton Copycat)

A copycart version of Lipton's Savory Herb & Garlic Soup mix.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Seasoning
Cuisine American

Equipment

  • ziploc bags
  • bag clips
  • large bowl
  • tablespoon

Ingredients
  

Dry Seasoning

  • 2 tbsp Italian blend seasoning be sure the ingredients listed include: marjoram, oregano, rosemary, basil, parsley flakes, and thyme
  • 1 tbsp black pepper
  • 1 tbsp pepper blend
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp chicken seasoning can also use granulated chicken bouillon cube

Seasoned Butter

  • 2 sticks butter melted

Instructions
 

  • Mix all seasoning together and stir until well blended. Place in jar for later. If making butter, follow next steps.

To Make Seasoned Butter

  • In a large container, melt butter.
  • Add seasonings. Stir well until blended.
  • Add seasoned butter to the bottom of ziploc bag, just enough to form a stick of butter.
  • Clip with a bag clip and hang inside of freezer on shelves so that it hangs will it freezes. This will form a stick of butter.
  • When you are ready to use the butter remove it from freezer, remove from the ziploc bag and cut into slices.
  • Add slices underneath the turkey in different areas all over the turkey. Don't forget to drop a few cubes into the cavity of the turkey.

Notes

If making butter, be sure to stir well.  Seasoning will float to the bottom, but  just make sure to have an even amount of seasoning when being placed into bags before freezing.
Even if the seasoning floats to the bottom, it will be okay when it melts after being coated onto the meat.  The butter will help it spread.
Savory Herb & Garlic Seasoning
Keyword chicken herb seasoning, garlic and herb seasoning, herb seasoning, turkey seasoning

Ready to cook this bird? Let’s GO.

Cooking and Roasting a Turkey in the Oven 

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This is the most common and simplest way I know how to cook a turkey to perfection.   The perfect turkey to me is one that is juicy, full of flavor, and the skin brown and crisp.  We don’t do dry overcooked turkeys lacking flavor, so follow my recipe. (wink)

Cooking a Turkey on the Grill (Spatchcock style) Jump to Recipe

Cooking a turkey or chicken spatchcock style is one of the quickest ways to cut the cooking time in half especially for a turkey.  Now you can roast this in the oven, but for the amount of time, why not grill it up to add even more flavor to your bird.  The meat is just so juicy and crispy!  And yes, you can still cook this in the oven or roast if you’d prefer.

What is spatchcock style?  It is simply removing the back bone of the bird and butterflying it. (that’s it)

This one is so easy, that I love to cook it this way several times a year for either a chicken or turkey.

How To Grill a Spatchcock Turkey

How to Butterfly a Turkey for Faster Cooking, juicy and lots of flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine American

Equipment

  • Grill I prefer grilling over coals instead of gas.
  • Kitchen shears or heavy duty scissors
  • large pan
  • Cooking thermometer

Ingredients
  

  • 12-15 lbs Turkey

Instructions
 

  • Place clean turkey onto the pan, backbone up.
  • Cut along the back bone on each side starting at the neck and all the way to the butt of the turkey.
  • Remove the backbone. Save the backbone to make gravy or broth later.
  • Locate the breast bone and flip over.
  • Flatten at the breast bone by pressing firmly with the palms of your hand. Pull the thighs out to help with flattening. Tuck the wing tips of the wings behind the breasts.
  • Your turkey is now ready for a brine or seasoning for your grill or oven. Check out my brine recipe and tip on seasoning,
  • After your turkey is done brining or seasoning, pat dry just before placing on the grill. Baste turkey with a little mayo. This is another key secret to a juicy turkey.

Grilling the Spatchcock Turkey

  • Prep your grill. I use charcoal. I will be using a direct method (cooking directly over the coals to begin) and then moving it to indirect heat method (coals on one side, meat on the other) for the remaining cooking time.
    Arrange coals on one side of the grill and light. When all the charcoal is has cooked off and turns to gray ash your grill is ready.
    **Expert Tip- If you don't let your coals cook off til a gray ash, your meat will taste like the lighter fluid from the coals.**
  • Place your Spatchcock Turkey on the grill direct heat for about 6-8 min then flip on the other side for 6-8 min. This will ensure a nice brown coating on each side to start off, plus some nice grill marks. Do not burn your turkey, you have a lot more time to cook at this point. Watch your turkey, you can estimate those 6- 8 min according to how hot your grill is. Careful.
  • Flip your turkey with the legs and thighs down facing the coals and move your Spatchcock Turkey over to the other side opposite of the coals (indirect heat) for the remaining cooking time. The legs and thighs are dark meat and take longer to cook than white meat (breast and wings).
  • Cover grill. Cook turkey for the remaining time that you have figured you total cook time should be depending on the exact weight of your turkey. A 12-15 lb turkey should take about 1:15 min to fully cook. Keep checking your turkey at 20 minute intervals depending on how hot your grill is or how fast it cooks.
    **Expert Tip- Don't forget to baste your turkey during check times. This keeps the skin moist and adds more flavor. It also helps the skin brown. A good baste for a turkey is melted butter, lemon juice, Italian dressing, and a few sprigs of your fresh thyme, rosemary, and garlic cloves smashed. You can make this up ahead of time and place in a jar. Use a cooking basting brush to baste your turkey as it cooks.**
  • Use your thermometer. Check two areas, the thigh and breast area. Cook until your thermometer registers at 165-170 degrees F in the thickest part of the thigh. For the breast, 145-150 degrees F.
    The key is getting your thigh area done and your breast are done but not over done.
  • Be sure to use a good amount of coals, you may need to replenish after one hour of cooking time if you feel your grill has slowed down a bit and your coals have cooked up.
  • Remove your turkey from the grill and place on cutting board for resting time at room temperature for at least 20 minutes.
  • Carve your your turkey and I would place it in a glass dish with a lid or in pan and cover with foil to keep moist.
  • Enjoy your Spatchcock Turkey!

Notes

**Expert Tip- If you don't let your coals cook off til a gray ash, your meat will taste like the lighter fluid from the coals.**
**Expert Tip- Don't forget to baste your turkey during check times. This keeps the skin moist and adds more flavor. It also helps the skin brown. A good baste for a turkey is melted butter, lemon juice, Italian dressing, and a few sprigs of your fresh thyme, rosemary, and garlic cloves smashed. You can make this up ahead of time and place in a jar. Use a cooking basting brush to baste your turkey as it cooks.**
Be sure to use a good amount of coals, you may need to replenish after one hour of cooking time if you feel your grill has slowed down a bit and your coals have cooked up.
Baste turkey with a little mayo. This is another key secret to a juicy turkey.
Keyword cooking turkey, grilled turkey, spatchcock turkey

My Take on Turkey this Thanksgiving

I have no plans of cooking one for Thanksgiving.  Lol.  I hope to be around someone’s table eating theirs.  I just don’t have the energy (right now).  #momlife 

On a serious note, my cooking duties this Thanksgiving will be light maybe some sides added to my family’s dishes.  Now at some point during the holiday season, I would like to cook a Turkey breast or some wings and drums.  That’ll be enough turkey cooking for me this holiday season.

Whenever I do decide to cook my turkey, one thing I will not forget is the Savory Herb and Garlic Butter Jump to Recipe and if you made it to the end of this post, first, Thank You and you better not forget that butter either! 

Listen- there is nothing more daunting than laboring over a turkey for days with all the preparation for it to only turn out lacking flavor or over/under cooked. 

Save yourself friend.  (hugs)

If you enjoyed this post, please-please do me a huge favor and share the post, please pin the images to your Pinterest boards by hovering over the images.  Also. tag me in your pics on social. @lashondawells

Happy Thanksgiving Y’all! 

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