Meat Church ‘Bird Baptism’ Poultry Brine adds moisture and flavour to all your poultry. This was born from Matt Pittman’s competition chicken brine recipe that made chicken his best category in competitions. This is a great brine for turkey and chicken. We recommend brining in a food safe container or brine bag for 1 hour per pound. The easiest thing to do is brine overnight. Rinse your poultry thoroughly after brining and pat completely dry. This is all you need to deliver a moist and juicy turkey. However, feel free to add whole black peppercorns, citrus slices or any herbs, etc., that you want to kick the flavour up to your liking.
Chicken: Mix 1 cup of brine with 1/2 gallon of water, chicken stock, chicken broth, or your choice of liquid.
Turkey: Mix entire contents of the package with 1 gallon of water or enough to completely submerse your turkey.
Optional – You can warm the mixture in a sauce pan to help dissolve the contents. Make sure you chill the mixture completely before submersing poultry.
INGREDIENTS & ALLERGENS: salt, sugar, spices & granulated garlic.
ALLERGEN SUMMARY: ————-No Allergens
OTHER PRODUCT INFO: MSG Free-Gluten Free———–
Nutrition Typical Values per 100g: Energy 1393kJ/333kcal, Fat 0g, of which Saturates 0g, Carbohydrates 67g, of which Sugars 0g, Protein 67g, Salt 0.775g