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The Spice Hunter Turkey Brine & Bag, Lemon, Garlic & Herb
The Spice Hunter Turkey Brine & Bag, Lemon, Garlic & Herb
11 oz
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About
Details
A bright blend of citrus & garlic for a moist & flavorful turkey. Gourmet. New! Non GMO Project verified. nongmoproject.org. Certified gluten-free.
Ingredients
Sea Salt, Lemon Peel, Garlic, Brown Sugar, Black Pepper, Parsley, Marjoram, Thyme, Red Pepper, Lemon Oil, Bay Leaf.
Directions
How to Brine a Turkey up to 25 lbs: 1. Stir brine mix into 1 gallon of boiling water until salt is dissolved, remove from heat. Cool brine thoroughly and refrigerate until fully chilled. 2. Place turkey in brining bag (included [zip-tie instructions: once filled, twist the bag closed and fold the twist over; wrap the zip tie around the twist; insert the small end of the tie into the opening on the large end and pull tightly together]) or in a larger container such as a cooler, add chilled brine and add an additional gallon of cool water. Make sure the turkey is fully submerged in the brine; add a few cups of additional water if turkey is not submerged. 3. Keep refrigerated or on ice in a large cooler for 12-24 hours. We recommend fresh, but if using a frozen turkey (thawed), brine for no longer than 12 hours. 4. Rinse turkey with cold water, pat dry and cook as desired. Tips: Roast, smoke or deep-fry. Brining helps prep your bird for any of your favorite cooking methods. Want to add more seasonings to your turkey after brining? No problem, just don't add salt. For brining a turkey breast, other poultry or pork, make 1/2 of the brine recipe & follow the brining times below. Turkey breast or whole chicken: 6-12 hours. Chicken pieces or whole pork roast: 4-8 hours. Pork chops or Cornish game hens: 2-4 hours.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 0
- Total Fat 0g0%
- Sodium 380mg16%
- Total Carbohydrate 0g0%
- Protein 0g
Details
A bright blend of citrus & garlic for a moist & flavorful turkey. Gourmet. New! Non GMO Project verified. nongmoproject.org. Certified gluten-free.
Ingredients
Sea Salt, Lemon Peel, Garlic, Brown Sugar, Black Pepper, Parsley, Marjoram, Thyme, Red Pepper, Lemon Oil, Bay Leaf.
Directions
How to Brine a Turkey up to 25 lbs: 1. Stir brine mix into 1 gallon of boiling water until salt is dissolved, remove from heat. Cool brine thoroughly and refrigerate until fully chilled. 2. Place turkey in brining bag (included [zip-tie instructions: once filled, twist the bag closed and fold the twist over; wrap the zip tie around the twist; insert the small end of the tie into the opening on the large end and pull tightly together]) or in a larger container such as a cooler, add chilled brine and add an additional gallon of cool water. Make sure the turkey is fully submerged in the brine; add a few cups of additional water if turkey is not submerged. 3. Keep refrigerated or on ice in a large cooler for 12-24 hours. We recommend fresh, but if using a frozen turkey (thawed), brine for no longer than 12 hours. 4. Rinse turkey with cold water, pat dry and cook as desired. Tips: Roast, smoke or deep-fry. Brining helps prep your bird for any of your favorite cooking methods. Want to add more seasonings to your turkey after brining? No problem, just don't add salt. For brining a turkey breast, other poultry or pork, make 1/2 of the brine recipe & follow the brining times below. Turkey breast or whole chicken: 6-12 hours. Chicken pieces or whole pork roast: 4-8 hours. Pork chops or Cornish game hens: 2-4 hours.
Common questions
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