Brining Tips

Brining a large bird takes a little extra care — but Sweet Teazus makes it easy to get a juicy, flavorful bird every time!
You may need a little extra brine or water to fully submerge your bird, which is key to achieving that perfectly balanced flavor. Here are some useful tips:

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• Use 1 jar of brine with 1 gallon of water.

• Brine 1 hour per pound when using 1 gallon of water.

• If your bird isn't fully submerged you can add either double up with two jars of brine and two gallons or water or add extra water - you can use up to 1.75 gallons for 1 jar and simply extend brining time to 2 hours per pound of meat.

• Seal out air for full coverage. The best way to do this is to purchase a 2–4 gallon brine bag (available on Amazon).

• To enhance flavor add halved onions, squeezed oranges or lemons, and whole herbs to the brine.

• Rinse brine off and Pat turkey dry before seasoning.

• Season with your favorite salt free rub. 

• Stuff with your favorite stuffing, onions, or fresh herbs for extra flavor.

Want to get the most flavor out of your brine? Here’s how to do it right:

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• Mix it up: Use one jar of brine per gallon of water for that perfect balance.

• Get full coverage: Make sure your meat is completely submerged—no dry spots here!

• Time it right: Brine for about one hour per pound of meat.

• Keep it chill: Always brine in the fridge or an ice-packed cooler.

• Dry before you fry (or roast, smoke, grill): After brining, rinse lightly and pat dry for crisp, golden skin.

• Rest and relax: Let it sit uncovered in the fridge for 30 minutes to an hour before cooking to lock in flavor and texture.