Organic Turkey Brine Kit - 16 oz. Garlic & Herb with Brine Bag by San Francisco Salt Company

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Organic Turkey Brine Kit - 16 oz. Garlic & Herb with Brine Bag by San Francisco Salt Company

Regular Price: US$55.00

Special Price US$39.99

Availability: In stock

Supplier: San Francisco Salt Company

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Powdered Spices & Seasonings Poultry Seasoning

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Organic Turkey Brining Kit - Garlic & Herb, 16oz by San Francisco Salt Company

The Holiday Turkey- The star of the feast and what can also be the most intimidating part of the meal. Lean meat, like turkey, can easily become too dry and tough to chew. But you need not drown your turkey in gravy to get moist, flavorful meat for this year's Thanksgiving Turkey!

With a little preparation, you can impress guests with juicy, tender meat by brining your turkey the day before.

A salt brine fills meat with water so it retains moisture during cooking, while also breaking down muscle proteins that make meat tough and chewy.

San Francisco Salt Company's Turkey Brine Kit features Natural Sea Salt with Organic Garlic & Herbs for a brine seasoning that will infuse turkey with a well-rounded, herbaceous flavor.

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Turkey Brine Kit with Natural Sea Salt & Organic Herbs

We search the world to give you the best premium organic ingredients available. Our Garlic & Herb Brine Kit is the perfect solution for a flavorful, juicy turkey.

INGREDIENTS:

Sea Salt, Organic Dehydrated Garlic, Organic Cane Sugar, Organic Orange Peel, Organic Rosemary, Organic Mustard Seed, Organic Dehydrated Onion, Organic Black Peppercorn, Organic Sage, Organic Thyme, Organic Bay Leaf Powder, Organc Ground Allspice.

BPA-FREE BRINE BAG INCLUDED

Turkey Brine Instructions:

For a 18-22lb Turkey:

1. Combine contents of brine packet with 1 quart of water.

2. Bring to a rolling boil, stirring occasionally, and remove from the heat to let cool.

3. Place turkey, breast side down, in brine bag, using a large stock pot or roasting pan for support if needed.

4. Add cooled brine and cold water, enough to submerge the turkey.

5. Refrigerate for one hour per pound, 12-24 hours.

6. After brining period, remove bird from brine and pat dry.

7. Dry turkey thoroughly inside and out, and *if desired rub outside of turkey with oil or softened butter, & add aromatics such as onion & herbs to the cavity.

8. Roast, grill, smoke or fry turkey according to your recipe.