Brine for Turkey, Pork, Beef , Chicken or Salmon will bring out the best in any of these.
Fill a medium sized pan most of the way full with water and start heating and add the brine. Let it come to a boil and turn down to low for 5 minutes then shut off the burner and let it cool to room temperature. Add cold water as needed to this mixture to cover the meat entirely. For whole turkeys, brine at least 12 hours, but no more than 24 hours. For turkey pieces chicken pieces or other smaller meats, brine no more than 4 hours.
This brine will do a 22-24 pound turkey, so if doing a smaller turkey or other meat – only use half the amount of brine.
Bulk Approx 13 oz.
Usually ships within 48 hours