The Secret to a Turkey That Actually Impresses Everyone.
Hey Grill Hey Apple Spice Turkey Brine is the first step to a delicious turkey — and honestly, it's the most important step. This salt and herb brine mix ensures a flavourful, tender, and juicy turkey before it even gets to the smoker. Brine with water for classic results, or use apple juice for extra sweetness.
Why brining matters:
Turkey is the protein most likely to come out dry and flavourless, and that's almost always because it wasn't brined. Brining infuses moisture and flavour deep into the meat so that even if you slightly overcook it (we've all been there), you still end up with a juicy bird. The apple spice blend adds warmth and sweetness that pairs perfectly with smoked turkey — it's the kind of flavour that makes people ask what you did differently this year.
What's in the mix:
A perfectly balanced blend of salt, herbs, and apple spice flavouring. The salt does the heavy lifting (drawing moisture into the meat through osmosis), while the herbs and spices add layers of flavour that penetrate throughout.
How to use it:
- Dissolve the brine mix in water or apple juice (apple juice adds extra sweetness)
- Submerge your turkey in the brine — refrigerate for 12-24 hours
- Remove, pat dry, and season with your favourite rub
- Smoke, roast, or deep-fry — the brine sets you up for success with any method
Sizing: Good for one 20 lb turkey or two 12 lb turkeys.
Great for:
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Smoked turkey: The apple spice profile is tailor-made for the smoker
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Roasted turkey: Holiday bird in the oven? Brine it first.
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Deep-fried turkey: A brined, fried turkey is next-level
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Thanksgiving and Christmas: Impress the whole family
Pro tips:
- Use apple juice instead of water for a sweeter, more complex flavour
- Pat the turkey VERY dry after brining — dry skin = crispy skin
- Let the brined turkey air-dry uncovered in the fridge for a few hours before cooking for the crispiest skin
- Hey Grill Hey is one of the most trusted names in BBQ — Susie Bulloch knows her way around a turkey
