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The Spice Hunter Turkey Brine Pouch
The Spice Hunter Turkey Brine Pouch
11 oz
100% satisfaction guarantee
Place your order with peace of mind.
About
Ingredients
Sea Salt, Brown Sugar, Cranberries, Apples, Garlic, Orange Peel, Juniper Berries, Malabar Black Peppercorns, Thyme, Rosemary, Sage.
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. Place turkey in bringing bag (included [zip-tie instructions: once filled, twist the bag closed; wrap the zip-tie around the twisted part; insert the small end of the tie into the opening on the large end and pull tightly]) or in a larger container such as 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. Have questions about brining? Visit spicehunter.com/brining for more information.
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 410mg18%
- Total Carbohydrate 0g0%
- Protein 0g
Ingredients
Sea Salt, Brown Sugar, Cranberries, Apples, Garlic, Orange Peel, Juniper Berries, Malabar Black Peppercorns, Thyme, Rosemary, Sage.
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. Place turkey in bringing bag (included [zip-tie instructions: once filled, twist the bag closed; wrap the zip-tie around the twisted part; insert the small end of the tie into the opening on the large end and pull tightly]) or in a larger container such as 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. Have questions about brining? Visit spicehunter.com/brining for more information.
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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