Step 1: Thaw Your Turkey the Right Way

Most birds come frozen—totally fine. The key is how you thaw it.

• Do not thaw on the counter. Always thaw in the refrigerator.
• Timing: A 12–14 lb turkey needs about 3 days in the fridge.
• Set the wrapped bird in a pan or bin to catch drips.

Time-saver tip: When the turkey is mostly thawed, you can finish the last 24 hours in the brine—the cold brine helps it along while adding flavor.

Step 2: Brine for Maximum Juiciness (24 Hours)

Brining locks in moisture and seasons the bird from the inside out. Our Lane’s Turkey Brine Kit includes the brine mix, a heavy-duty gusseted brine bag, and our Turkey Time seasoning so you’re set.

What You’ll Need

• 1 Lane’s Turkey Brine Kit
• 1 gallon cold water per cup of brine (our single-use kit uses 1 gallon)
• Food-safe container/tub to help the bag stand

Directions

1. Place the brine bag in a container. Add 1 gallon cold water.
2. Pour in the entire brine packet. Stir—no heating required.
3. Submerge the turkey breast-side down, letting the cavity fill with brine.
4. Seal the double zippers tightly and refrigerate for 24 hours.

Optional: See our full brine instructions here.

Step 3: Air-Dry for Crispy Skin (24 Hours)

1. Lift the turkey out of the brine legs down to drain excess liquid.
2. Do not rinse. Our all-natural brine ingredients can stay on the skin—extra flavor!
3. Pat dry thoroughly (inside and out) with paper towels.
4. Set the turkey on a tray and refrigerate uncovered for 24 hours.

Step 4: Make Turkey Time Compound Butter

You’ll Need

• 4 sticks unsalted butter (softened)
• Lane’s Turkey Time Seasoning (to taste)

Directions

1. Mix butter with Turkey Time until you can see seasoning throughout.
2. Reserve about one stick’s worth in a separate clean container for basting later.

Step 5: Season & Prep for the Oven

1. Gently loosen the skin over both breasts with your fingers.
2. Massage the compound butter under the skin on each side.
3. Lightly spray the outside with a high-heat spray (we love Duck Fat Spray) to help seasoning stick.
4. Season generously with Turkey Time Seasoning —start on the underside, then the top so it looks perfect in the rack.

Step 6: Roast to Perfection

1. Preheat the oven to 325°F. Place the turkey breast-side up on a rack in a roasting pan.
2. Roast at 325°F until the internal temp reaches about 140°F (roughly 2 hours for a mid-size bird).
3. Melt reserved compound butter and baste every 15–30 minutes as it finishes.
4. When the internal temp hits ~150°F, increase oven to 375°F for the last 20 minutes to deepen color and crisp the skin.
5. Cook until the thickest part of the breast reads 165°F (thigh about 175°F). Then remove from the oven.
6. Rest 20–30 minutes before carving.

Cook to temperature, not time—use a reliable instant-read thermometer.

Step 7: Rest, Carve & Serve

After resting, separate breasts, thighs, and drumsticks with a sharp knife and slice across the grain. Serve with extra warm compound butter on top if you’re feeling fancy.

Want a visual? See our turkey carving walk-through guide & video.

Pro Tips from Lane’s BBQ

• Plan ahead: Thaw 3 days (12–14 lb), brine 24 hours, air-dry 24 hours.
• Don’t rinse post-brine: Keep that flavor on the skin.
• Air-drying = crispy skin: The fridge airflow does the magic.
• Butter under the skin: Adds richness and helps browning.
• Rest before carving: Keeps slices juicy.