Organic Turkey Brine Kit – 16 Oz. Apple Sage with Brine Bag by San Francisco Salt Company
$23.83
1000 in stock
- Brining adds moisture and flavor. yielding a tender and delicious turkey.
- Apple Sage Turkey Brining Kit is Certified Organic and Kosher and does not contain any MSG. Soy. Gluten. Dairy. or anti-caking agents. Packaged in our U.S.A.. SQF Quality code. Organic compliant facility.
- 16oz Brining Kit is ideal for Turkeys 18-22lbs.
- Try our Apple Sage Brine on Chicken and Pork too!
Product Description
Organic Turkey Brining Kit – Apple Sage Brine Kit. 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 Apple Sage for a brine seasoning that will infuse turkey with a well-rounded. herbaceous flavor.
Turkey Brine Kit with Natural Sea Salt
We search the world to give you the best premium organic ingredients available. Our Apple Sage Brine Kit is the perfect solution for a flavorful. juicy turkey.
INGREDIENTS:
SEA SALT. ORGANIC CANE SUGAR. ORGANIC SAGE. ORGANIC DEHYDRATED APPLE. ORGANIC ORANGE PEEL. ORGANIC GROUND ALLSPICE. ORGANIC GROUND GINGER. ORGANIC APPLE CIDER VINEGAR POWDER (ORGANIC MALTODEXTRIN. ORGANIC APPLE CIDER VINEGAR). ORGANIC APPLE FLAVOR (ORGANIC ETHYL ALCOHOL. ORGANIC AND NATURAL FLAVORS).
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.
To Brine Poultry (Chicken) or Pork:
For chicken breasts or pork chops (up to 10lbs):
1. Combine 1/2 of the contents of brine seasoning packet with 1/2 quart of water.
2. Bring to a rolling boil. stirring occasionally. Remove from heat to let cool.
3. Place meat in brine bag or baking pan deep enough to be completely submerged.
4. Add cooled brine and enough cold water to submerge the meat.
5. Refrigerate for one hour per pound. 1-10 hours.
6. After brining period. remove meat and pat dry.
8. Use your favorite method to cook the meat.
Reviews
There are no reviews yet.