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).

  10. Remove the turkey from the oven and allow to rest for 20 minutes before carving.

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 white wine or beer and chicken stock to keep turkey moist.

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