11/20/2025
Tips to a better Thanksgiving Turkey 👇🏻
First things first, plan ahead! The way to a great turkey starts days before thanksgiving, not the night before. Yes, you need to brine the turkey, brining helps to lock in the moisture while penetrating the meat with lots of flavor.
A larger turkey (15-20 pound) needs to be started 3-4 days before you cook it. Smaller turkeys only need 24-48 hours.
1. Do Not Skip The Brine!! 2-3-day brine- deeply seasons the meat all the way through.
2. Add a rub after the brine- locks in moisture, gives golden skin, and carries flavor.
I like using mayo rub on top instead of butter because butter melts and slides right off the turkey while mayo sticks to the skin helping it stay moist and develop that beautiful golden color without having to baste it.
3. Use a thermometer – turkey cooks perfectly, never overdone (dry)
4. Go low & slow (slow roast method is forgiving resulting in tender, fall-off-the-bone meat) longer but worth the wait!
Comment TURKEY to get the full guide and recipe link in your inbox 🦃
🦃
