Poultry Brine

A bag of everything needed to brine your poultry before roasting, smoking, or grilling.

Why brine you ask? Lean meats dry out quickly. The process of brining raises moisture content of lean meats, but it also changes the structure of muscle proteins to minimize the amount of moisture and flavour lost during cooking. The end results in a juicer, more tender and flavourful bird.

Just add the package to 1 1/2 to 2 gallons of water and submerge the bird for 30-60 minutes per pound, then pat dry.

You will never have a dry turkey or chicken again!

Ingredients: Salt, Sugar, Peppercorns, Garlic, Bay Leaves, Dried Lemon Slices, Thyme, Rosemary, Chives, Sage.

" We used this brine on our massive Christmas Turkey. I left it fully submerged in a big bowl overnight in the fridge. I took it out about 2 hours before cooking. We slow roasted the bird and WOW!! The most moist and flavour packed turkey we have ever had! This will be a regular in our spice cupboard for sure." Leah F