Tipsy Tom Turkey Brine Kit

Step 1: Prep

You'll need: 12-18lb turkey

Turkey prep kit

2 beers

Olive Oil

Stock pot

Roasting pan with rack

Meat thermometer

Step 2: Brine Time

Bring one quart of water to a boil in a large stock pot. Once boiling, add the contents of the brine packet. Return the liquid to a boil and simmer for 5 minutes. Remove from heat and add 3 quarts of cold water along with two beers. Place in the fridge until cooled down to 40°F . Remove the gizzard pack and neck from the cavity of the turkey. Place the turkey in the brining bag, breast side down. Pour the brine into the bag with the turkey until the turkey is fully covered. Seal the bag and place in the fridge for 12-16 hours.

Step 3: Cook

Remove the turkey from the brine and rinse with cold water. Set on a roasting rack and pat dry with paper towel. Lightly coat with olive oil and season with Cock-A-Doodle Brew Rub. Allow the turkey to sit at room temperature for 45 minutes before placing in the oven. Pre heat the oven to 325°F while the turkey rest at room temperature. While still on the roasting rack, place the turkey in a roasting pan and into the oven. Cook for 3-3.5 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. Remove the turkey from the oven and allow to rest for 20 minutes before carving.

Additional cooking methods and tips:

Grilling - Use indirect heat, with coals or burners on either side and drip pan underneath the bird.

Deep Frying - Be sure the bird is completely dry on the inside and outside. Season the bird in between the ski and the meat. Always follow fryer manufacturer instructions before use.

Smoking - Smoke approximately 5.5 hours, or until internal temp in the thickest part of the thigh or breast reaches 165°F. In general, plan around 20-30 minutes per pound when smoking a turkey between 225-250°F. Times may vary based on your model of smoker. Let bird rest for 30 minutes to let juices re-distribute, then carve and serve.