Brining Blend for Turkey and Poultry

Brining your turkey makes the meat more flavorful, tender, and juicy. Our mix compliments poultry with the flavors of orange peel, toasted onion, garlic, French-style peppercorns, and seven different herbs.


For a medium-sized turkey (12-15 pounds), you will need approximately one pound of our brine mixture dissolved within two gallons of water. 

Bring two gallons of water to a boil, stir in brine mix until sugar and salt are fully dissolved. Remove from heat and allow liquid to cool thoroughly before submerging the turkey. (Never pour warm or hot brine over a turkey.) Let the turkey sit in the cold brine for 8-18 hours.

Before cooking, remove turkey from brine, discard brine. Rinse the turkey with cool water and then pat dry with paper towels. Proceed with your normal roasting method.

Here's how we like to cook our bird after it has brined:

Preheat your oven to 500 degrees. Place the turkey in a roasting pan, uncovered, on the lowest level of the oven for 30 minutes.

We then take the turkey out and lower the oven temperature to 350 degrees. While the temp lowers, we tent the turkey with a few layers of foil. Continue to bake the bird until is has reached an internal temperature of 165 degrees. A 12-15 pound bird requires roughly 2 - 2 1/2 hours.

This blend is also delicious with other meats. We have enjoyed the results with chicken and pork chops.

This turkey brine mix contains; French sea salt, sugar, dehydrated orange peel, French style peppercorns, toasted sliced onion, chopped garlic, basil, rosemary, thyme, oregano, savory, rubbed sage and cracked bay leaves. Sodium content: 645.21 mg per teaspoon; 14.75% sodium

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