11.17.2021
How to Season a Turkey
Make a moist, flavorful turkey with brine, under-skin seasoning, compound butter, aromatics, and timed basting for crisp skin and great flavor.
- Brine the turkey 8 to 18 hours to lock in moisture, then season under the skin, inside the cavity, and on the surface.
- Use herbs like sage, rosemary, thyme, citrus peel, salt, and cracked pepper, or a ready-made poultry rub for consistent results.
- Fill the cavity with aromatics, baste every 45 minutes, and finish with melted butter in the last 45 minutes for crisp, glossy skin.
Every Thanksgiving, home-cooks all around are hoping to create their best turkey ever. There are a few tips and tricks that The Spice House swears by to create a flavorful, moist, turkey that will have everyone lining up for seconds.
Seasoning for Turkey
While the best holiday turkeys begin with the perfect turkey brine, the seasonings are the next most important step. How do you know which seasonings are going to work perfectly for your bird? Typical seasonings for an incredible turkey include:
- Sage
- White pepper
- Citrus peel
- Rosemary
- Thyme
- High quality salt
- Freshly cracked pepper
Dry Rub for Turkey
If you’re looking for a dry rub that takes the guesswork out of combining spices yourself, and is sure to give a powerful flavor, try one of our signature spice blends here:
- Poultry Brining Blend
- Bicentennial Seasoning
- Oktoberfest Bavarian Rub
- Florida Citrus Pepper Salt-Free Blend
- Back of the Yards Garlic Pepper Butcher’s Rub
If you don’t see exactly what you’re looking for, take a look at our full collection of Poultry Rubs and be sure to visit our Thanksgiving Headquarters to pick up any other spices you may be missing, and check out some recipes to add to your menu!
How to Season Turkey
There are many different directions you can take when deciding the thanksgiving herbs and spices to use on your turkey, but there are a few basic rules no matter what seasonings you decide that will ensure you’re creating a delicious turkey to put everyone in the holiday spirit.
Tools you’ll need:
- Baking pan big enough for your turkey
- 2 gallons of water
Ingredients:
- Turkey of desired size
- 16 oz turkey brining mix
- Seasonings or dry rub of choosing
- Salt and pepper to taste
Instructions:
1. First you’ll want to brine your turkey for 8-18 hours before cooking
- Read our perfect easy turkey brine recipe for more information
2. Next, season your turkey under the turkey skin
- While it makes sense to season the outside of your turkey, it often goes overlooked to also season under the skin
- Use an infused compound butter under the skin for optimal flavor and tenderness
3. After you’ve seasoned the outside of the turkey and have added your butter under the skin, you’ll also want to season the inside of the turkey
- Seasoning the turkey cavity will ensure no spot is missed with impactful flavor once your turkey is carved
4. Next, fill the turkey with aromatics instead of stuffing
- Filling a turkey with stuffing can be dangerous, but don’t let this room go to waste. Instead fill the inside cavity with classic aromatics like onion, garlic, fresh thyme and rosemary sprigs along with half lemons and oranges
- Take care not to overstuff your turkey so that it still cooks evenly in the oven
5. Aside from seasoning your turkey, baking your turkey is another important step, and the seasoning continues even during the baking process.
- Baste your turkey every 45 minutes by removing the turkey from the oven, closing the oven door, and basting the turkey all over.
- Use a turkey baster to suck up the liquids from the pan and drizzle them on top of the turkey
- In the last 45 minutes of cooking, baste the turkey with melted butter or oil to help crisp up the skin and give your turkey a nice glow
Frequently Asked Questions
Do I need to brine my turkey?
Brining is highly recommended. It adds moisture and flavor through the meat. The guide suggests brining 8 to 18 hours. A practical mix from the article is 2 gallons of water with 16 ounces of turkey brining mix.
Which seasonings are best for turkey?
Classic choices are sage, white pepper, citrus peel, rosemary, thyme, high quality salt, and freshly cracked pepper. You can use a premade poultry rub like Poultry Brining Blend or Bicentennial Seasoning to simplify things.
How do I season under the skin?
Gently loosen the skin over the breast with your fingers without tearing it. Spread an infused compound butter or a herb-spice paste under the skin so the meat cooks with extra flavor and stays tender.
How do I make compound butter for under the skin?
Mix softened butter with chopped herbs like thyme, rosemary, and sage, add citrus zest, salt, and cracked pepper. Chill slightly so it is spreadable, then push it under the skin over the breast and thighs before roasting.
Should I stuff the turkey or use aromatics?
Do not fully stuff the bird with bread stuffing because it can increase food safety risk and slow cooking. Instead place aromatics like halved lemons or oranges, onion, garlic, thyme, and rosemary in the cavity to add flavor without overfilling.
How often should I baste and how do I crisp the skin?
Baste every 45 minutes by spooning or using a baster to drizzle pan juices over the turkey. In the final 45 minutes, baste with melted butter or oil to help the skin brown and become crisp.
What internal temperature should the turkey reach and how long should it rest?
Cook until the thickest part of the breast or thigh reaches 165°F (use an instant-read thermometer). After removing from the oven, let the turkey rest 20 to 30 minutes tented with foil so juices redistribute before carving.
Do I need to brine my turkey?
Brining is highly recommended. It adds moisture and flavor through the meat. The guide suggests brining 8 to 18 hours. A practical mix from the article is 2 gallons of water with 16 ounces of turkey brining mix.
Which seasonings are best for turkey?
Classic choices are sage, white pepper, citrus peel, rosemary, thyme, high quality salt, and freshly cracked pepper. You can use a premade poultry rub like Poultry Brining Blend or Bicentennial Seasoning to simplify things.
How do I season under the skin?
Gently loosen the skin over the breast with your fingers without tearing it. Spread an infused compound butter or a herb-spice paste under the skin so the meat cooks with extra flavor and stays tender.
How do I make compound butter for under the skin?
Mix softened butter with chopped herbs like thyme, rosemary, and sage, add citrus zest, salt, and cracked pepper. Chill slightly so it is spreadable, then push it under the skin over the breast and thighs before roasting.
Should I stuff the turkey or use aromatics?
Do not fully stuff the bird with bread stuffing because it can increase food safety risk and slow cooking. Instead place aromatics like halved lemons or oranges, onion, garlic, thyme, and rosemary in the cavity to add flavor without overfilling.
How often should I baste and how do I crisp the skin?
Baste every 45 minutes by spooning or using a baster to drizzle pan juices over the turkey. In the final 45 minutes, baste with melted butter or oil to help the skin brown and become crisp.
What internal temperature should the turkey reach and how long should it rest?
Cook until the thickest part of the breast or thigh reaches 165°F (use an instant-read thermometer). After removing from the oven, let the turkey rest 20 to 30 minutes tented with foil so juices redistribute before carving.
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