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Turkey Brine Seasoning
$2.50
Turkey Brine Seasoning is an MSG-free, salty-sweet blend that’s made from turkey-friendly spices and herbs. It is also called turkey brine or turkey brine blend. Brining, a salt-based method of preserving meat, has been in use around the globe for thousands of years. The earliest records of salt being used...
Turkey Brine Seasoning is an MSG-free, salty-sweet blend that’s made from turkey-friendly spices and herbs. It is also called turkey brine or turkey brine blend.
Brining, a salt-based method of preserving meat, has been in use around the globe for thousands of years. The earliest records of salt being used as a preservative was on fish. These records date back to the Sumerians, circa 3500 B.C. By 3000 B.C., Jewish settlements around the Dead Sea were using salt water to preserve meats that were more than just fish. In 200 B.C. the Romans learned the secrets of curing meat with salt from the Greeks, and also came to understand that nitrates in the salt gave their meat that pink hue. Fast-forwarding to a more modern era, in 1608 A.D Native Americans taught the people of Jamestown, Virginia their time-honored tradition of salting, smoking, and aging venison.
Turkey Brine Seasoning is popular with spice and olive oil shops, seasoning companies, butchers and meat processors, breweries, and bar and grill restaurants.
Turkey Brine Seasoning is a sweet-and-savory blend that tastes inherently salty, since it needs the salt to perform the chemistry of brining as well as to boost flavors. The rest of the flavor is rounded out by a menagerie of herbs, pungent aromatics, fruity peppercorn heat, and richness of allspice.
For a medium-sized, 12-14 pound turkey, we recommend using 1 pound of Turkey Brine Seasoning. Add this to two gallons of brining liquid; you can use all water, or a combination of water and vegetable or chicken stock. Bring this to a boil, then remove from heat and allow to completely cool. When cool, put your turkey into a container, like a large stock pot or a brining bag. Pour the brine over the turkey and move it to a cool place. You can store it in your refrigerator, or in a cooler loaded with ice. If you use a cooler, check periodically to make sure the ice has not melted away. The turkey should sit in the brine at least 8 hours and up to 24 in your refrigerator or cooler.
An hour before you are ready to start cooking, remove your turkey from the brine. Discard the brine, rinse the turkey with cool water and then pat dry with paper towels. Let it come up to room temperature, and then prepare your turkey as you normally would for roasting.
Salt, brown sugar, white peppercorns, orange, garlic, black peppercorns, onion, rosemary, pink peppercorns, allspice berries, juniper berries, green peppercorns, thyme, basil, oregano, sage, and bay leaves
