Juicy Holiday Turkey



  1. Mix whole bottle of Top of the Line Brine with 1 gallon of water.
  2. Place thawed turkey and brine mix in a large food safe container and submerge completely.
  3. Place in fridge and let brine for 12-24 hours or 1 hour per pound.
  4. Rinse and pat turkey completely dry prior to cooking.
  5. Place olive oil on turkey and season all sides of the bird with Uncle Dibbz Durtty Bird Rub.

  6. Allow the turkey to sit at room temperature for 45-60 minutes before roasting.

  7. Pre heat the oven to 325°F while the turkey rests at room temperature.

  8. While still on the roasting rack, place the turkey in a roasting pan and into the oven.

  9. Cook for 3-4 hours. Once a meat probe reads 165°F in the thickest part of the breast, the turkey is done. Start checking the internal temperature after 2 hours and 30 minutes. (roughly 13-15 minutes per pound of turkey). During the final hour of cooking turn oven up to 375ºF.

  10. Remove the turkey from the oven, cover lightly with foil and allow to rest for at least half the time it was in the oven before carving. (Example: If turkey was in oven for 4 hours. Rest for at least 2 hours)

Pro Tips

#1 Fill turkey cavity with fresh sage, lemon, onion, garlic, rosemary and thyme.

#2 Use a roasting pan with a rack to cook Turkey. Place sliced vegetables (carrots, celery, and onion) on the bottom of the pan.

#3 Fill pan with 2 cups of chicken stock and 1 can of beer to keep turkey moist.


  • I need moreBig bottles of dirty bird and C seasoning

  • I need to return the hot seasoning and exchange it for something else. Could I return it?

    Juanita Anthony Stewart

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