Back to Turkey Perfect Instructions

General Turkey Questions
What size turkey should I buy?
How do I know when my turkey is fully cooked?
Should I tent my brined turkey?

Brining Questions
Do I have to cook my turkey immediately after brining?
Will brining make my turkey taste salty?
Do I have to add sugar to the brine?
Can I brine for longer than 24 hours?
Can I brine a small turkey or turkey breast?
Is there a best way to position my turkey in the brining bag?
How do I make sure that my turkey is completely submerged in the brine solution?
Can I stuff my brined turkey?


Q - What size turkey should I buy?

A - General rule of thumb is 1 lb. of turkey per person.  If your family enjoys turkey sandwiches after Thanksgiving then you may want to allow 1.5 lbs. per person.

Q - How do I know when my turkey is fully cooked?

A - A meat thermometer is very helpful when it comes to determining when a turkey is cooked.  Insert a meat thermometer into the thickest part of the turkey's thigh, but be sure not touch the thermometer to the bone; this will raise the temperature of the tip of the meat thermometer and give you an inaccurate reading. The turkey is done when the temperature reaches 165° F.  It is important to allow the turkey 30 minutes to rest so it can reabsorb the juices of the meat. To ensure the moistest turkey, please allow this time to rest before carving.

Q - Should I tent my brined turkey?

A - "Tenting" is a cooking technique where you place a foil "tent" over your turkey (or other meat) after cooking.  It promotes heat circulation.  If you plan on letting your turkey rest for more than an hour, I would recommend tenting it in order to keep it warm.  If you plan on serving it after the 30 minute recommended resting period, then you don't need to tent the turkey.

Q - Do I have to cook my turkey immediately after brining?

A - I think it is best to cook the turkey as soon as possible; however, allowing the bird to rest in the refrigerator for up to 12 hours will be fine.

Q - Will brining make my turkey taste salty?

A - If you have followed the Turkey Perfect® brining instructions properly, then the salt content of your turkey will increase less than 1% after brining.  Basically, unless you over brine, your turkey should not taste salty at all. The salt in the brine mix actually causes the protein strands of the meat to open up. The water and flavors travel into each strand and fill up the hollow proteins causing your meat to hold moisture and flavor.

Q - Do I have to add sugar to the brine?

A - Sugar aids in the browning of your turkey skin and helps to balance out the salt in the brine mix.  If sugar is a problem, however, you can reduce the amount slightly or omit it all together and brine your turkey for a few hours less.  Do not substitute Splenda or other artificial sweeteners for the sugar.

Q - Can I brine my turkey for longer than 24 hours?

A - No, over brining will not only result in a salty bird, but also the proteins will begin to break down and the turkey will become mushy.

Q - Can I brine a small turkey or turkey breast?

A - Absolutely!  Just follow the brining instructions on the back of the Turkey Perfect® box and allow the turkey (or turkey breast) to brine 1 hour for each pound of turkey.

Q - Is there a best way to position my turkey in the brine bag?

A - Yes. Place your turkey breast-side down in the brine bag for the best results. This will insure that the largest concentration of meat is submerged as much as possible.

Q - How do I make sure my turkey is completely submerged in the brine solution?

A - If you are putting your turkey and brine solution in a cooler it is best to use a small cooler so that the bag, brine, and turkey fit snuggly into the cooler. This will hold the liquid around the turkey. You can also use a zip tie to tighten up the bag below the zip closure.

Q - Can I stuff my brined turkey?

A – Yes.  If you do decide to stuff your turkey, please do not add additional salt to your stuffing mixture as the brine will season your stuffing as well as the turkey itself.  Also, please make sure to also check the temperature of your stuffing when you finish cooking your turkey.  The stuffing temperature also needs to reach 165° F in order to ensure the elimination of any bacteria caused by turkey drippings into the stuffing.