The Ultimate Turkey Buying & Prep Guide

What’s good, everybody — it’s your boy AB, and today we’re talkin’ turkey!

Now listen, I know the turkey can stress folks out — how big to get, how to thaw it, whether to brine… we’re breaking it all down today. By the end of this post, you’ll know exactly how to choose the right bird, thaw it safely, and brine it like a pro so it’s juicy, tender, and full of flavor. No stress, no guessing — just good food.

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Buying the Right Turkey

First up — buying the turkey. You’ve got two main options: fresh or frozen.

• Fresh turkeys are convenient — no thawing needed — but they cost a little more and need to be bought close to the big day.
• Frozen turkeys are easier on the wallet, but you’ll need to plan ahead for thawing time.

Before you grab one, check that label.
If it says “contains up to 8% solution” or “self-basting,” that means the bird’s already been injected with a salt solution. You don’t want to brine that — it’ll come out way too salty.

Look for one labeled “natural” or “no solution added.” That’s the perfect blank canvas for your brine.

How Big Should Your Turkey Be?

Plan for about 1 to 1.5 pounds per person.
So if you’re feeding 10 folks, a 12–14 pound turkey will do the job.

Pro Tip: Two smaller turkeys actually cook more evenly than one big 25-pounder. Plus, you get twice the crispy skin.

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How to Thaw a Turkey Safely

This is where a lot of people get tripped up — but don’t worry, I’ve got you.

The Best Way: In the Fridge

• Allow 24 hours of thaw time for every 4–5 pounds of turkey.
• Keep it in the wrapper and place it on a tray or baking sheet on the bottom shelf — that’s your drip zone.

Example:
A 15-pound bird will take about 3 to 4 days to thaw completely in the fridge.

The Fast Way: Cold Water Method

If you’re running behind, this method will save you.

• Keep the turkey sealed in its wrapper.
• Submerge it in cold water, changing the water every 30 minutes.
• It takes about 30 minutes per pound, so a 12-pound turkey will need around 6 hours.

Whatever you do — don’t thaw on the counter. That’s how you invite bacteria to the party, and nobody wants that.

Pro Tip: Start thawing early — Sunday or Monday before Thanksgiving is perfect. You’ll thank yourself later.

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The Best Turkey Brine Recipe

A good brine locks in moisture and seasons your bird from the inside out. This one is simple, balanced, and guaranteed to give you a juicy, flavorful turkey.

Ingredients

• 1 gallon water
• 2 cups kosher salt
• 1 ½ cups brown sugar
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 3 garlic cloves, minced
• 1 lemon, sliced

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Instructions

1. Thaw your turkey completely — 24 hours for every 5 pounds.
2. Add all the brine ingredients (including the lemon slices) to a large pot.
3. Bring to a boil and cook for about 20 minutes, until the salt and sugar are fully dissolved.
4. Let the brine cool to room temperature, or add ice to chill it faster.
5. Once cooled, refrigerate the brine until cold.
6. Open your thawed turkey, remove the neck, gravy packet, and giblets, and give it a good rinse.
7. Place the turkey breast-side down in the brine. Make sure it’s fully submerged — fill the cavity too.
   • If it’s not covered, make more brine using 4 tablespoons salt for every 4 cups of water.
8. Weigh the bird down with a plate if it floats.
9. Brine in the refrigerator for 12–24 hours.
10. After brining, drain, rinse, and pat dry your turkey.
11. For best results, let it rest uncovered for 1–2 hours in the fridge before cooking. That helps the skin get crispy and golden brown.