Product Detail

Brining is the chef's secret to juicy poultry. Create an irresistibly juicy bird with our easy, all-in-one kit. This best-selling brine blend, BPA-free, gusseted brine bag, and umami-packed brown butter & herb rub guarantee perfect poultry for any occasion.

Brand Information

We've Got Your Back in the Kitchen.®

Product Detail

Brining is the chef's secret to juicy poultry. Create an irresistibly juicy bird with our easy, all-in-one kit. This best-selling brine blend, BPA-free, gusseted brine bag, and umami-packed brown butter & herb rub guarantee perfect poultry for any occasion.

Preparation & Usage

1. Brine In a large pot, combine the brine blend* with 4 cups water and bring to a boil for 5 minutes. Remove from heat, add 1 gallon cold water, and refrigerate until completely cool. Place the thawed, unbrined turkey breast-side down in the brine bag** and set in a roasting pan for support. Pour cooled brine mix over the bird. Add cold water until the bird is fully submerged and seal the bag tightly. Brine in the refrigerator for at least 30 minutes per pound, but no longer than 60 minutes per pound. *Use the entire pouch of brine blend for turkeys 12-24 lbs. For any bird or cut under 12 lbs., use half the blend and half the water listed in each step. **Do not use the brine bag in the oven! 2. Season Remove turkey from bag. Rinse thoroughly inside and out and pat dry. Drizzle olive oil over the bird and sprinkle generously with the Brown Butter & Herb Rub, being sure to evenly distribute the seasoning and cover the outer skin. 3. Roast Preheat oven to 325°F. Place turkey in the roasting pan and tent with foil to prevent over browning. Roast until the internal temperature of the thigh is 165°F, about 15-20 minutes per pound, removing the foil in the last hour of cooking to brown the skin. When done, take turkey from oven and again tent with foil. Let rest for 30 minutes to allow juices to saturate the meat. Carve, serve, and enjoy. For grilling: Grill using the indirect heat method, with coals or burners on either side and a drip pan underneath the bird. For deep-frying: Do not season the outer skin. Instead, place rub between the skin and meat, making sure turkey is completely dry inside and out before frying. Follow fryer manufacturer's instructions.

Features

Small batch crafted

Gluten free

A complete kit for the juiciest bird ever

Simple & easy meal solution

Heavy duty, BPA-free, gusseted brining bag

Spiced brine blend

Brown butter & erb rub