Premium Turkey Rub & Brine Kit
Size
Price:
$19.95
Flavor Profile
Savory and lightly sweet brine with citrus and bay, finished with bright sage, rosemary, and thyme over golden paprika skin.
How To Use
Wet brine: stir the bag of Brining Spice into about 2 gallons of water (warm a little of it to help it dissolve) and cool completely. Set the turkey (up to about 15 lb) in the included brining bag, pour in the brine, cinch it closed with the tie, and refrigerate roughly 1 hour per pound. Dry brine: rub about 1 tsp per pound under and over the skin and refrigerate uncovered 2–3 days. Either way, pat dry, season with Roast Turkey Rub (go easy, since the bird is already salted), and roast until the thickest part of the breast hits 165°F.
FAQ
What comes in the kit?
One 2 Cup Bag of Brining Spice and one 1/2 Cup Refill Bag of Roast Turkey Rub, both freshly mixed in small batches, plus a brining bag & tie and a recipe card to guide you from brine to table.
How big a turkey will this brine?
The 2 Cup Bag makes a wet brine for a bird up to about 15 pounds. For a bigger turkey, grab an extra bag of Brining Spice.
How much rub should I use?
Plan on about 1 teaspoon per pound. Since the rub has a little salt and a brined bird is already seasoned, use a lighter hand after brining.
Can I dry brine instead?
Absolutely. Use about 1 teaspoon of Brining Spice per pound, rub it under and over the skin, and refrigerate the turkey uncovered for 2 to 3 days before seasoning and roasting.
Is it just for turkey?
Nope! Both blends are great on whole chickens, pork, and roasted root veggies too.
One 2 Cup Bag of Brining Spice and one 1/2 Cup Refill Bag of Roast Turkey Rub, both freshly mixed in small batches, plus a brining bag & tie and a recipe card to guide you from brine to table.
How big a turkey will this brine?
The 2 Cup Bag makes a wet brine for a bird up to about 15 pounds. For a bigger turkey, grab an extra bag of Brining Spice.
How much rub should I use?
Plan on about 1 teaspoon per pound. Since the rub has a little salt and a brined bird is already seasoned, use a lighter hand after brining.
Can I dry brine instead?
Absolutely. Use about 1 teaspoon of Brining Spice per pound, rub it under and over the skin, and refrigerate the turkey uncovered for 2 to 3 days before seasoning and roasting.
Is it just for turkey?
Nope! Both blends are great on whole chickens, pork, and roasted root veggies too.
