Let’s not blame family members, friends—and most importantly, ourselves—for the sad roast turkeys of Thanksgiving dinners past. Learning how to season a turkey is much like seasoning anything: a skill perfected over time. The trouble is, most of us only cook a turkey once or twice per calendar year (and who can remember what seasoning tack they took 11 months ago?!). The perfect turkey requires more attention than an everyday roast chicken. That can come via a dry brine, compound butter, aromatics tucked into the carcass, and a glaze with something sweet—ideally, all of the above. And when in doubt, double down on the gravy.
If you’re majorly crunched for time, salt, black pepper, and high heat are all you really need for flavorful turkey. But with a bit more prep time, you can deliver a lot more oomph. Consider the steps below building blocks. Stack one on top of the next to build layers of flavor, but a word of caution: Be thoughtful when pairing ingredients across steps (more on this below). Before you get started, make sure your bird is thawed—this can take a few days—and pat it dry with a paper towel.
Cooking a flavorful and juicy turkey is the centerpiece of many holiday meals. But achieving the perfect turkey requires more than just roasting it in the oven. Properly seasoning your turkey is absolutely essential for bringing out its best flavor and texture.
So when is the right time to season your turkey and what are the best methods? Here is a complete guide to seasoning turkey before cooking for spectacular results every time.
Why Seasoning Before Cooking is Crucial
Seasoning a turkey before cooking allows salt, spices, herbs and other flavorings to thoroughly penetrate and tenderize the meat This results in a turkey that is remarkably moist, tender and packed with flavor all the way to the bone
Last minute seasoning right before cooking simply cannot infuse flavor as effectively. The seasonings will only coat the exterior rather than permeating deep into the turkey meat.
So for the juiciest and most flavorful turkey possible, it needs to be seasoned well in advance of roasting.
When to Season Your Turkey
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1-2 days before cooking is ideal for most seasoning methods. This provides enough time for flavors to deeply permeate while not risking over-salting.
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For wet brining or dry brining, 1-2 days before cooking works great.
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Quick seasoning with oil, herbs, salt and pepper can be done right before putting the turkey in the oven.
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Always let turkey rest at room temperature for 1 hour after brining and before cooking.
Bottom line: Seasoning your turkey 1-2 days in advance is best for maximum infusion of flavor and moisture. But even a quick seasoning just before roasting will still improve the flavor beyond no seasoning at all.
Seasoning Methods for Turkey
There are several excellent options for seasoning your holiday turkey:
Wet Brining
This technique involves submerging the turkey in a saltwater solution for 4-24 hours before cooking. The salt penetrates deep into the meat, makes it incredibly moist and tender, and helps it retain more flavor. Beyond water and kosher salt, you can add aromatics like peppercorns, bay leaves, onions, garlic, citrus and fresh herbs to the brine.
Dry Brining
Similar to wet brining, dry brining involves rubbing the turkey all over with kosher salt and letting it rest uncovered in the fridge for 8-12 hours. The salt draws moisture to the surface which gets reabsorbed along with the salt, tenderizing the meat and boosting flavor.
Herb Butter
Coating the turkey with a compound butter infused with fresh herbs and citrus zest imparts wonderful aroma and keeps the meat super moist. Gently loosen the skin and spread the flavored butter underneath, directly on the breast meat for maximum impact.
Spice Rubs
For quick and easy seasoning, use your favorite pre-made or homemade spice rub. Pat the turkey dry, then generously apply the rub on the skin, under the skin, in the cavity, and even between the legs and wings. Spice rubs add big flavor with no fuss.
Flavor Injectors
Injecting the turkey with a seasoned liquid like broth, melted butter or marinade is a great way to infuse flavor directly into the meat. Just ensure the liquid can pass smoothly through the injector needle.
Extra Flavor Boosters
Some additional tricks for intensifying turkey flavor:
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Stuff the cavity with aromatics like onions, garlic, citrus, and fresh herbs.
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Marinate the turkey for a few hours before cooking.
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Baste the turkey as it roasts for crispy, flavorful skin.
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Brush on a flavorful glaze near the end of roasting.
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Serve with giblet gravy for rich, savory flavor.
Seasoning Turkey Breast
For smaller gatherings, turkey breast is a convenient option. Seasoning is equally important to maximize its flavor. Wet brining or dry brining 1-2 days before cooking allows seasonings to fully penetrate. For quicker cooking, simply coat with olive oil, salt, pepper and herb butter. Opt for bone-in, skin-on turkey breast for the best moisture and crispiest skin.
Common Seasoning Mistakes
It’s easy to miss the mark when seasoning turkey. Here are some key mistakes to avoid:
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Not seasoning in advance – Last minute seasoning won’t fully penetrate.
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Using too much salt if wet brining – Can lead to overly salty meat.
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Skipping the skin – Get seasoning underneath the skin for most flavor impact.
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Using stale spices – Refresh your spices for optimal flavor.
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Being too light-handed – Generous seasoning is important.
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Forgetting the cavity – Season inside the cavity as well.
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Cooking right after brining – Let turkey air dry after brining.
Seasoning is one of the most important keys to delicious turkey. Allowing at least 1-2 days for wet brining, dry brining or marinating enables deep penetration of flavor. Herb butters, spice rubs and flavor injectors also impart wonderful taste. Follow these turkey seasoning tips for your best Thanksgiving bird ever.
Butter up your Butterball.
Butter is your second insurance policy against a dry Thanksgiving turkey. One stick of unsalted butter (remember, you just salted your bird) on its own will do the job. But we’re aiming for flavor here, so consider turning half that stick into a compound butter—essentially softened butter mashed with ingredients like fresh herbs (parsley, sage, rosemary, and thyme) or citrus zest. If you used lots of flavors in the dry brining process, keep the compound butter simple like this one with thyme and garlic. You can prepare it a few days ahead and pack it tightly in plastic wrap or an airtight container.
Any herbs rubbed onto the outside of your turkey run the risk of burning. To prevent this, split the butter in half, then carefully create a space between the turkey breast meat and skin (Andy Baraghani shows us how it’s done) and slip the half with herbs under the skin of the turkey, over the breast and thigh meat. Rub the herb-free butter all over the outside of the turkey. If you prefer not to use dairy, try slathering your bird in roasted garlic mayonnaise—yes, mayonnaise.
Fill the cavity with aromatics.
No Thanksgiving is complete without stuffing, but we prefer to bake ours in a separate dish—technically, that makes it dressing, but call it what you like. With the turkey cavity now vacant, you can add aromatics like a quartered onion, a few smashed cloves of garlic, orange, apple, or lemon wedges, and a couple of hearty herbs. Do this before tying the legs together, and remember to remove it before carving.
A Beginner’s Guide to Roasting a Turkey | Food Wishes
FAQ
Should I season my turkey before cooking?
But before you pop your perfectly chosen turkey into the oven, don’t forget to season it well. The right Thanksgiving turkey recipes paired with pitch-perfect seasoning can turn your turkey from a basic bird to a fantastic fowl.
What seasonings do you put on a turkey?
In a small bowl, combine the salt, dried thyme, rosemary and sage, black pepper, garlic and onion powders and paprika. To season a turkey, brush a 12- to 15-pound turkey with olive oil or melted butter and sprinkle the seasoning all over. Let it rest at room temperature for 1 hour before roasting.
What is the secret to a moist turkey?
Baste It Another key to a delicious, juicy turkey is to baste as it cooks. Basting is also the key to delicious pan drippings and gravy! I love the combination of melted butter, chicken broth, and a little bit of cooking sherry for this turkey. Rich and flavorful, just as Thanksgiving and the holidays should be.
Do you season ground turkey before or during cooking?
- Flavor infusion: Seasoning before cooking gives the spices time to meld with the meat, resulting in better flavor.
- Salt distribution: Adding salt early helps to draw out moisture and promote browning.
- Best practice: Most chefs recommend seasoning ground turkey right before adding it to the pan.
Can You season a Turkey skin before cooking?
Season the skin: Pat the turkey dry with paper towels and then apply the last of the seasoning on the skin. Let the seasoned turkey sit in the fridge for 24 hours or at least overnight. For the crispiest skin, leave it uncovered. Yes, you can make your seasoning mix ahead of using it.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
When should you season a Turkey?
When to start seasoning your turkey depends on the depth of flavor you’re aiming for, with longer amounts of time leading to deeper flavor. Seasoning right before cooking will give the exterior a flavorful crust, but won’t give the blend enough time to deeply infuse into the meat.
How do you season a Turkey?
There are a few paths you can take to season a turkey to perfection. Here’s what you need to know: Ree’s favorite way to bring big flavor to a Thanksgiving bird is by brining it. Using a wet brine method involves making a punchy, salty solution and submerging a turkey in the liquid for up to 24 hours. You can also dry-brine a turkey.
Should you season a Turkey before brining?
Don’t forget the cavity: Seasoning the inside of the bird is just as important as the outside. Don’t forget to season the underside as well! Dry before and after seasoning: To achieve a crispy skin, it’s crucial to pat your turkey dry before applying any seasoning and after brining is complete.
Should you season a frozen turkey?
It can be tempting to sprinkle your seasonings right on top of the frozen turkey (obviously after defrosting it) as you’d do with any other protein. To get the most flavor, however, it’s best to season under the skin. This is our greatest tip for teaching anyone how to season a turkey.