Its time for you to make the best turkey you ever have! Everything you need in one big pouch for a perfectly brined turkey.
Why Brine at All?
During brining, the structure of the meat transforms.
Salt draws out the meat’s juices, dissolves into them, and then is reabsorbed.
Once reabsorbed, it breaks down the meat, making it more tender.
Brining seasons the meat from within so it has flavor all the way through, not just on the outside.
Brined meat can better retain moisture.
A wet brine involves submerging the turkey in a saltwater solution that is flavored with spices, herbs, and other aromatics like citrus peels for 12 to 24 hours.
For a dry brine, a mixture of kosher salt and other herbs/spices is rubbed on the outside of the turkey, then allowed to sit on the skin for 24 to 36 hours.