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Gourmet Gobbler Brined Turkey

gourmet gobbler brined turkey

Prepare a flavorful, juicy turkey every time!


  1. Our 3-step instruction guide creates the most flavorful and juiciest bird you ever served to your friends and family.
  2. Add Brine Blend spices to one gallon of water or vegetable stock (low sodium) and bring to a boil for 5 min. Cool to room temperature and refrigerate until thoroughly chilled. Place the turkey in the Brining Bag and add liquid brining mixture. If necessary, add additional cold water so the entire turkey is submerged in the solution. Refrigerate overnight. Remove turkey; discard brine and bag. Rinse turkey and pat completely dry inside and out.
  3. Rub entire turkey with 2-4 Tbsp olive oil. Generously sprinkle the entire contents of the Smokey Peppercorn Turkey & Herb Rub over the outer skin of the bird. For deep-fried turkey; using your finger, rub Turkey Rub UNDER skin also.
  4. TO ROAST: For a 17-20 lb bird, roast at 325F for 4 to 4-1/2 hours; times vary by oven. When the skin turns brown, about two thirds of the way through roasting, shield the breast loosely with a sheet of foil to prevent overbrowning. Check for doneness -- the internal temperature of thighs should be 180F on a meat thermometer. The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink. Remove turkey from oven; place on cutting board and tent the cooked turkey with foil. Let stand for 15-20 min. This resting time allows the juices to saturate the meat evenly for the moist and tender turkey.
  5. TO GRILL: Heat grill to medium (about 325F to 350F, you should be able to hold your hand 4-inches above the grate for 6-8 seconds). If using charcoal, build fire on one side of grill. Place turkey breast side-up in a large disposable aluminum baking pan and place on grill. If using charcoal, place pan on opposite side of fire for full circulation of heat. Cover grill tightly. Check turkey every 30 minutes and baste with any pan juices. Charcoal grills may need to have extra charcoal added to maintain heat. Be careful not to let grill flare up (the pan ought to catch any drippings). Grill turkey about 2 hours, or until a meat thermometer inserted into thigh registers 180F, and 170F in the breast. Let turkey rest at least 15-20 minutes before carving.
  6. TO DEEP-FRY: After brining, and rinsing, make sure turkey is completely dry, inside and out, before frying. Follow instructions that came with your deep-fryer for specific directions.

26 Replies to “Gourmet Gobbler Brined Turkey”

  1. Would the skin be any crispier if you applied the rub in advance and let the bird sit in the fridge for a few hours? I saw this recommended in another rub recipe, and wondered if it would work with your rub.

    1. Hi Amy,
      We haven’t tested that method with this rub but it should work great. While the recipe calls for patting the turkey dry after rinsing, letting the turkey sit uncovered a few hours in the fridge helps the skin dry out more and become crisper when roasting.

    1. We recommend cooking 15-20 minutes per pound. A meat thermometer is the best way to determine doneness, internal temperature of the thigh should be 165°F.

  2. If I have a 8 lb turkey breast and will only use half the brine pouch, do I still need to add a full gallon of water to the 1 quart boiled brine mixture or do I cut the gallon of water in half?

    1. Cut the boiling water in half. When the brine cools, pour over the bird in the brine bag and add more cold water until the turkey is completely submerged.

  3. Two years ago I used the Urban Accents Gourmet Gobbler completed turkey brine and rub kit it was the best turkey ever it was , unfortunately I was unable to find it I checked every store but no one seem to carry it any more,so I was very disappointed but luckily for me that I have saved the box and this is how I find the email address and I was able to find out that Whole Foods have it, thank God for Whole Foods, I will be there tomorrow Sunday 09/30th, to purchase a few boxes and to check for other items also.

  4. Totally confused. The box it comes in says thighs to 165 and to tent the thing from the beginning. The instructions here say thighs to 180 and don’t tent until end? So which one is it?

    1. Best method is to put the turkey in the oven with no tent. if it starts browning too early – add tent to slow down browning. Use the same tent after the bird comes out to rest tented. Hope it helps!

  5. Hello again,
    I was the one that left feedback about the confusion of what you say here compared to what’s on your box. It’s really dumb. What I can say now is: it’s a combination. Cook the turkey to 165F, period. Forget how many minutes per pound. Mine was 20.5lbs and I started checking at 3 hours. Good thing I did not wait for 5 hours! (15 mins x 20lbs=5 hours). Mine took 4. I want to encourage urban accents to get their act together and give people a real recipe for success.

    1. STeven – we had a similar experience while grillling a tureky this year – we will try and make the instructions more clear. So much oven innovation its hard to tell timing – but people love to know approximates. Glad you have a good thermometer.

  6. How am I supposed to tell what is the brine and what is the rub in my kit also the kit comes with what look like small bag of spaghetti noodles why… did the kit I have get messed with before I got it. I’m at a loss here please help

    1. HI – Can you please shhot me a picture of what you received. The brine is the big bag that has a lot of salt in it. You should have an empty brining bag – and a small bag with the turkey rub. Nothing that looks like spghetti noodles.
      Please let us know when you purchase the kit.

  7. Hi, this is my first time useing your product. I want to do a smaller turkey ( around 12-15 lbs). Do I need to adjust anything or just proceed as discribed ?

    1. Hello Mary! Welcome to the wonderful world of brining! We hope you really enjoy making your turkey with our kit. For a smaller bird, you’ll doing everything the same for the brining portion. The only change will be to use a bit less rub when it’s time to roast. Try 2/3 of the packet for a turkey of that size. Please let us know how it goes!

    1. Darlene, Sorry for late replay – just got this via our mail relay. You can stuff a brined turkey – but we prefer to cook stuffing separately. You can use a roasting bag for the cooking method but our brine bag is not intended for roasting.

    1. so sorry for the late reply- we have stuffed the turkey with citrus after brining but have not experiemtned with adding acid to the brine. Let us know how it comes out if your try.

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