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Urban Accents Turkey Brine and Rub Kit, Complete
Urban Accents Turkey Brine and Rub Kit, Complete
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About
Highlights
Gluten Free
Details
Perfect, juicy turkey every time. All natural. Gluten free. Spiced brine blend 12 oz (340 g); 1 heavy duty brining bag for turkeys up to 24 lb made with BPA-free plastic; smoky peppercorn & herb rub 1.25 oz (35 g). Gourmet Gobbler Brine locks in juices for a flavorful bird every time. Brining is the chef's secret to juicy poultry. Our blend of salt, sugar, orange peel, peppercorns, and fragrant herbs improves the flavor, texture and moisture of turkey without adding extra salt. It penetrates the skin of the turkey, locking in juices during the cooking process. Our smoky peppercorn & herb rub finishes the bird with rich flavor and a beautiful appearance. Create a flavorful new tradition with Urban Accents & the Gourmet Gobbler. Made from 100% recyclable material. Please recycle.
Ingredients
Peppercorn Rub: All Natural Ingredients: Salt, Sage, Pink Pepper, Onion, Oregano, Chives, Garlic, Smoked Paprika, Soybean Oil. Brining Blend: All Natural Ingredients: Sea Salt, Sugar, Orange Peel, White Peppercorns, Black Peppercorns, Green Peppercorns, Pink Peppercorns, Sage, Rosemary, Thyme, Bay Leaves.
Directions
Brine: In a large stockpot, combine spiced brine blend (use entire pouch of brine blend for turkeys 12-24 lbs. Use 1/2 of the pouch for turkeys less than 12 lbs) with 1 quart water and bring to a boil for 5 minutes, stirring occasionally. Remove from heat and add 1 gallon cold water. Refrigerate until chilled thoroughly. It must be room temperature or colder before pouring over the turkey. Place the turkey in the Gourmet Gobbler brine bag, and then in a roasting pan for added support. Pour liquid brine mixture over the bird. If necessary, add more cold water until the turkey is submerged. Refrigerate overnight - 12 to 16 hours for a 20-24 lb turkey. Remove turkey from bag & brine solution. Rinse the bird thoroughly, inside and out, to remove all brine solution and pat dry with paper towels. For best results, soak the brined bird for 20 minutes in cold water. Season: Drizzle 2-4 tbsp of olive oil over the surface of the turkey. Generously sprinkle the entire pouch of smoky peppercorn & herb rub over the outer skin of the bird and rub to distribute evenly. For deep fried turkey, do not season the outer skin. With fingers, loosen skin of bird and place turkey rub between skin and meat. Roast: Place brined and seasoned turkey in a roasting pan and tent with foil to prevent overbrowning. Roast at 325 degrees F for 4-1/2 to 5 hours. Times may vary by oven. Remove foil in the last hour of cooking to brown the chicken. Check for doneness. The internal temperature of thighs should be 165 degrees F. The thigh and drumstick meat should feel soft when pressed and juices should run clear, not pink. Remove turkey from oven. Place on cutting board. Tent cooked turkey with foil. Let stand for 20-30 minutes to allow juices to saturate the meat evenly. Carve and serve. For Grilling: When using either a gas grill or a charcoal grill, cook the turkey using the indirect heat method. With coals or burners on either side and a drip pan underneath the bird. For Deep Frying: After brining and rinsing, make sure turkey is completely dry, inside and out, before frying. Follow manufacturer's instructions with the fryer.
Warnings
Peppercorn Rub: Contains soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 0
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 295mg12%
- Total Carbohydrate 1g0%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 0g
Highlights
Gluten Free
Details
Perfect, juicy turkey every time. All natural. Gluten free. Spiced brine blend 12 oz (340 g); 1 heavy duty brining bag for turkeys up to 24 lb made with BPA-free plastic; smoky peppercorn & herb rub 1.25 oz (35 g). Gourmet Gobbler Brine locks in juices for a flavorful bird every time. Brining is the chef's secret to juicy poultry. Our blend of salt, sugar, orange peel, peppercorns, and fragrant herbs improves the flavor, texture and moisture of turkey without adding extra salt. It penetrates the skin of the turkey, locking in juices during the cooking process. Our smoky peppercorn & herb rub finishes the bird with rich flavor and a beautiful appearance. Create a flavorful new tradition with Urban Accents & the Gourmet Gobbler. Made from 100% recyclable material. Please recycle.
Ingredients
Peppercorn Rub: All Natural Ingredients: Salt, Sage, Pink Pepper, Onion, Oregano, Chives, Garlic, Smoked Paprika, Soybean Oil. Brining Blend: All Natural Ingredients: Sea Salt, Sugar, Orange Peel, White Peppercorns, Black Peppercorns, Green Peppercorns, Pink Peppercorns, Sage, Rosemary, Thyme, Bay Leaves.
Directions
Brine: In a large stockpot, combine spiced brine blend (use entire pouch of brine blend for turkeys 12-24 lbs. Use 1/2 of the pouch for turkeys less than 12 lbs) with 1 quart water and bring to a boil for 5 minutes, stirring occasionally. Remove from heat and add 1 gallon cold water. Refrigerate until chilled thoroughly. It must be room temperature or colder before pouring over the turkey. Place the turkey in the Gourmet Gobbler brine bag, and then in a roasting pan for added support. Pour liquid brine mixture over the bird. If necessary, add more cold water until the turkey is submerged. Refrigerate overnight - 12 to 16 hours for a 20-24 lb turkey. Remove turkey from bag & brine solution. Rinse the bird thoroughly, inside and out, to remove all brine solution and pat dry with paper towels. For best results, soak the brined bird for 20 minutes in cold water. Season: Drizzle 2-4 tbsp of olive oil over the surface of the turkey. Generously sprinkle the entire pouch of smoky peppercorn & herb rub over the outer skin of the bird and rub to distribute evenly. For deep fried turkey, do not season the outer skin. With fingers, loosen skin of bird and place turkey rub between skin and meat. Roast: Place brined and seasoned turkey in a roasting pan and tent with foil to prevent overbrowning. Roast at 325 degrees F for 4-1/2 to 5 hours. Times may vary by oven. Remove foil in the last hour of cooking to brown the chicken. Check for doneness. The internal temperature of thighs should be 165 degrees F. The thigh and drumstick meat should feel soft when pressed and juices should run clear, not pink. Remove turkey from oven. Place on cutting board. Tent cooked turkey with foil. Let stand for 20-30 minutes to allow juices to saturate the meat evenly. Carve and serve. For Grilling: When using either a gas grill or a charcoal grill, cook the turkey using the indirect heat method. With coals or burners on either side and a drip pan underneath the bird. For Deep Frying: After brining and rinsing, make sure turkey is completely dry, inside and out, before frying. Follow manufacturer's instructions with the fryer.
Warnings
Peppercorn Rub: Contains soy.
Common questions
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