Kinder's Turkey Brine Kit: Review and Tips

Our Taste Test Notes

Remember, we roasted a tester turkey that was almost no bigger than a chicken. Here's the small roasted turkey breast from one half of the turkey:

I'll be very honest: As much as I love our herb roasted turkey and our easy Crockpot boneless turkey breasts, this turkey brine recipe and roasted turkey ended up being the most delicious turkey I've ever tried.

My husband usually helps in the turkey prep department, but I was able to do this entire recipe myself, including wrangling that whole bird.

THE PROS: The meat is well seasoned all the way through, it roasts up tender and juicy, and it basically cooks completely hands-off. If you're looking for an absolutely delicious turkey you'll want to cook all year round and not just at Thanksgiving, this is it.

THE CONS: The final roasted turkey did not look like the golden brown masterpiece in their tutorial videos. I followed their instructions right down to every note but the seasoning stayed clumped on top since we did not baste it once it went in the oven. If you're looking for a photo-worthy centerpiece, this is not it.

What is in the Turkey Brine Kit

The Kinder's Turkey Brine Kit comes with:

• Turkey Brine Seasonings Packet
• Turkey Brining Bag & Twist Tie
• Turkey Seasoning Packet for Using on Roasting Day

Ingredients You'll Need

In addition to the turkey kit, you will need:

• A Whole Turkey
• 8 Cups of Ice
• Butter
• Stock: I used chicken, but you could use turkey

Tools You'll Need

In addition to the brining kit, here are the helpful tools you'll need:

1. A Large Pot: You want one that fits your turkey with lots of room to spare for the brining liquid. I used my deepest stock pot. Double check your turkey fits inside before you begin.
2. Roasting Pan with Rack: I used the All-Clad Roasting pan. You just need one big enough for your bird.
3. Remote Probe Thermometer: The key in roasting is to not open the door until the turkey is done. To do this properly, you'll need an oven-safe remote probe thermometer. They do not need to be expensive, we use this affordable model.
4. Cooking Gloves: You're going to get pretty personal with this turkey. If you're squeamish like me, these plastic disposable cooking gloves are so helpful.
5. Basting Brush: To evenly coat the melted butter over the turkey before it is roasting, I recommend this wide one.
6. A Second Refrigerator: Brining the turkey takes a couple days and eats up a lot of your fridge space. I'm lucky enough to have a spare garage fridge. If you don't have one, just plan your storage needs accordingly.

Defrost Your Turkey

You need to start with a completely defrosted turkey. Do not try to brine a frozen turkey.

The brining time depends on the size of your turkey and you don't want to over-brine it by letting the turkey sit in the brine for as many days as it takes to thaw.

So thaw your turkey in the fridge for 24 hours for every 4 pounds before starting.

Brining Timeline

Brining a turkey has 3 phases:

1. Brining: This happens in 12 or less hours.
2. Drying: This requires 2 days in the fridge.
3. Roasting: This happen in a few hours.

Brining Time:
If your turkey is less than 12 pounds, you will only brine it for 6 hours.

If your turkey is over 12 pounds, you will brine it for 12 hours.

Sample Brining Schedule:
Our test turkey was 7 pounds so it only needed 6 hours to brine.

I prepared the brine at noon on Day 1 and then let the turkey rest in the brine until just after 6pm. I drained it from the brine, patted it dry, and then transferred it to a clean, dry pot and placed it in the fridge.

The turkey aired out in the fridge for Days 2 and 3.

I roasted it on Day 4.

Prepare Your Pot

Before you brine the turkey, find a deep pot that will fit both the turkey and the brine.

I tested one pot and even though the turkey fit, I knew there wasn't enough volume left for the brine:

I chose my biggest, deepest soup pot and it worked perfectly:

Place the empty brining bag in the pot and fold the excess bag over the edges of the pot to hold it in place.

How to Prepare the Brine

Bring 8 cups of water to a boil in a large saucepan. Remove it from the heat and stir in the turkey brine seasonings that comes in the clear pouch. Stir until all the salt has dissolved.

Place the 8 cups of ice in the prepared pot with the brining bag. Pour 8 cups of COLD water in with the ice.

Pour the brine water into the pot and stir until the ice has dissolved and the water is cool.

Prepare the Turkey

Remove the packaging from the turkey and discard. Drain it of the packing juices.

Remove the giblets and neck.

Remove the trussing, if there is any, from around the legs.

Place the turkey, breast side down, into the brining pot.

Gather up the sides of the bag and gently twist closed, pressing the air out as you go. Use the twist tie to seal the bag and tuck the length down the inside of the pot just in case it leaks.

Place the brining pot in your fridge for the length of time needed for your size turkey.

Dry the Turkey

The very best tip from the Kinder's turkey brining kit is to let your brined turkey rest, completely uncovered, in the fridge for up to 2 days before cooking it.

This lets the turkey air out, both inside and out, so that the butter and seasonings can coat the bird and give you the best chance at a golden brown masterpiece.

So once our 7 pound turkey finished brining at 6pm, I drained it, patted it dry as best I could with paper towels, and then placed it in a clean, dry pot. I placed the pot in the fridge and let it air out for 2 days.

Roasting Instructions

When you're ready to cook the turkey, preheat your oven to 325°F.

Place your roasting pan with rack on the counter. Transfer your turkey, breast side up, on the rack.

Melt the butter and brush it over the entire surface of the turkey including the legs and thighs.

Open the final seasoning packet that came with the Kinder's turkey brine kit and sprinkle it over the top. Pat the seasonings into the surface of the turkey.

Pour the boxed stock into the bottom of the roasting pan. This helps to prevent the turkey drippings from burning on the bottom as the turkey roasts, which helps keep things tasty for your gravy later.

Place the remote thermometer probe into the thickest part of the turkey breast and set the alarm for 165°F.

Place the turkey in the oven and shut the door. Do not open the door unless absolutely necessary. Do not baste it, don't rotate it, just let it hang out and do its thing.

If the top is looking too dark when you check it through the window, you can quickly open the oven to cover it loosely with aluminum foil to prevent more browning while it finishes cooking. That is really the only reason you might disturb the bird.

Let the cooked turkey rest for 10 minutes before carving and serving.

Serving Suggestions

When I tell you this was the most delicious roasted turkey I've ever had, I mean that this recipe is not just for Thanksgiving.

While it would be a perfect prep-ahead turkey that you can easily throw in the oven on Thanksgiving morning, it is also easy enough to become a treasured Sunday night family dinner recipe any time of year!

I will absolutely be roasting up another brined turkey for my college-aged daughter when she comes home for winter break. Next time I'm buying a BIG ONE, not just a little 7 pound tester turkey.

More Turkey Recipes

Slowcooker Boneless Turkey Breast

Roasted Herb Butter Turkey

Open Face Turkey Sandwich with Gravy

Cranberry Turkey Sliders