Brining a turkey is an easy way to achieve moist, flavorful meat. The basic wet brine recipe is one cup of coarse kosher salt to one gallon of water, making enough to submerge the bird. You can add herbs, fruits, and seasonings to your brine for flavor. Place your turkey and brine solution in a large container. Cover and refrigerate it for 12-24 hours based on the size turkey you are brining. Smaller turkeys need less time to absorb the brine mixture. After brining, remove your turkey from the brine and pat it dry before cooking.

How long does it take to thaw a turkey? It varies based on size and thawing method. When thawing a turkey in the refrigerator, allow approximately 24 hours per 3 to 4 pounds of turkey: 10 to 16 pounds: 3 to 4 days 16 to 22 pounds: 4 to 6 days 22+ pounds: 6+ days For faster thawing, you can use a water bath. Submerge the turkey (sealed in a leak-proof bag) in cold water, changing the water every 30 minutes. This will allow you to thaw one pound every 30 minutes or so. Always cook the turkey immediately after thawing if using the cold-water method. If you would prefer to avoid the thawing process, we offer fresh turkeys during the Thanksgiving season. You can find one at a store near you or reserve one at our on-farm market. Reservations open in October every year. Sign-up for our newsletter to stay up to date on Thanksgiving turkey reservations and [...]