Spice Hunter Original Turkey Brine & Bag

11 oz

$9.35 each($0.85 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Original-No dry turkey on our watch! A savory blend of fruit and rosemary, The Spice Hunter Original Turkey Brine ensures your turkey is moist and flavorful. Lemon garlic and herb- No dry turkey on our watch! A bright blend of citrus and garlic, The Spice Hunter Lemon, Garlic & Herb Turkey Brine ensures your turkey is moist and flavorful.

Highlights

Nutrition Facts
239 servings per container
Serving Size
0.25 tsp dry mix
- Amount Per Serving
  Calories
  0
- % Daily Value^*
- Total Fat
  0g
  0%
- Sodium
  410mg
  18%
- Total Carbohydrate
  0g
  0%
- Protein
  0g
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Sea Salt, Brown Sugar, Cranberries, Apples, Garlic, Orange Peel, Juniper Berries, Malabar Black Peppercorns, Thyme, Rosemary, Sage.
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. 2. Place turkey in brining bag (included [zip-tie instructions: once filled, twist the bag closed and fold the twist over; wrap the zip tie around the twist; insert the small end of the tie into the opening on the large end and pull tightly together]) or in a larger container such as a 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. 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.