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Infuse moisture and flavor.

Brining your turkey is a crucial step in the cooking process. A brine achieves two things that are key to making the most of your turkey – moisture and flavor.

Ideally, you want to brine your bird for 24 hours, but don’t worry, if you don’t have that much time, a quick brine of even an hour is better than not doing one at all. You can even inject the brine directly into the bird if you're strapped for time.

For optimal flavor and ease of use, check out our specialty Turkey Pellet Blend, which includes a brining kit as well.

If you opt to make your own brine, here are the 3 main ingredients that you’ll want to use:

WATER:

Keeping your bird’s moisture content as high as possible before smoking, roasting or cooking is essential to a perfectly juicy outcome. You can also use other liquid in place of, or additional to water such as, Apple Juice, Cider, Orange Juice, Beer, Wine, Rice Wine Vinegar, Apple Cider Vinegar, Chicken Stock, Tea, Maple Syrup.

SALT:

Turkey’s absorb salt really well, and so dissolving salt into your brining water achieves two key things – flavor and tenderization. Be aware though, that the longer the bird brines, the saltier it will be.

HERBS & SPICES:

Poultry flavored with herbs and spices are a tale as old as time. You’ll want to make sure to add a few, if not all, of the following to your brine: Rosemary, Peppercorns, Bay Leaves, Garlic, Thyme, Apples, Brown Sugar, Celery, Parsley and Onions.

You can buy a Turkey Brining Kit and Traeger seasonings here. Get meat probes, an injector kit, or a digital temperature controller here and visit our Thanksgiving page for everything you need to know on making a traditional Thanksgiving dinner.

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