Savory Citrus Brine
Savory Citrus Brine

Savory Citrus Brine

$ 14.00

A blend of salt, herbs, and spices, with a twist of citrus. Perfect for wet and dry brining any time of the year. 

2022 Packaging Update: Please note that our Savory Citrus Brine is no longer in a 16oz plastic container but is now sold in an 8oz glass jar!

1 jar is enough for the majority of your dry brining, up to a 14lb bird.

For wet brining, 1 jar is sufficient for a whole chicken, 1-2 turkey breasts, or a whole turkey up to 8lbs.

For wet brining a whole turkey 9-14 bs, you will need 2 jars of brine.

Net Wt 7.41 oz (210 g)

Kosher Salt, Brown Sugar, Ground Peppercorns, Onion Powder, Garlic Powder, Dried Rosemary, Dried Thyme, Dried Orange

DRY BRINE

Our Savory Citrus Brine can be used to dry brine turkey, chicken, beef, lamb, and pork. Use 1-2 tablespoons of brine per pound of meat and place in the refrigerator loosely covered for 8-24 hours, depending on size and cut. Bring meat to room temperature before cooking. Brush off any excess brine and cook according to your favorite recipe.

WET BRINE*

1-2 TURKEY BREASTS OR WHOLE TURKEY (UP TO 8LBS)
Set aside 1/4 cup brine, then stir remainder of jar into 1 gallon of water. Fully submerge and brine turkey for 12-18 hours. Remove from wet brine and rub remaining brine on to skin prior to cooking.

WHOLE TURKEY (9 TO 14 LBS)

Note: You will need 2 jars of Savory Citrus Brine

Set aside 1/2 cup brine, then stir remainder of 1 jar, plus 1 additional jar, into 2 gallons of water. Fully submerge and brine turkey for 12-18 hours. Remove from wet brine and rub remaining brine onto skin prior to cooking.

WHOLE CHICKEN

Stir 1 jar of brine into 2 quarts water (~2 liters). Fully submerge and brine chicken for 8-12 hours.

1-4 CHICKEN THIGHS, CHICKEN BREAST & PORK CHOPS

Stir 1/2 cup brine into 4 cups water. Fully submerge and brine meat for 4-8 hours. Remove poultry or pork from brine and pat dry. Do not rinse. Bring to room temperature and cook according to your favorite recipe.

*For best wet brine results, allow meat to dry overnight before rubbing and cooking. For both wet and dry brine applications, cooking longer at a lower temperature will allow the sugars to caramelize without burning, so you can achieve a perfect golden brown.

Details

Net Wt 7.41 oz (210 g)

Ingredients

Kosher Salt, Brown Sugar, Ground Peppercorns, Onion Powder, Garlic Powder, Dried Rosemary, Dried Thyme, Dried Orange

Directions

DRY BRINE

Our Savory Citrus Brine can be used to dry brine turkey, chicken, beef, lamb, and pork. Use 1-2 tablespoons of brine per pound of meat and place in the refrigerator loosely covered for 8-24 hours, depending on size and cut. Bring meat to room temperature before cooking. Brush off any excess brine and cook according to your favorite recipe.

WET BRINE*

1-2 TURKEY BREASTS OR WHOLE TURKEY (UP TO 8LBS)
Set aside 1/4 cup brine, then stir remainder of jar into 1 gallon of water. Fully submerge and brine turkey for 12-18 hours. Remove from wet brine and rub remaining brine on to skin prior to cooking.

WHOLE TURKEY (9 TO 14 LBS)

Note: You will need 2 jars of Savory Citrus Brine

Set aside 1/2 cup brine, then stir remainder of 1 jar, plus 1 additional jar, into 2 gallons of water. Fully submerge and brine turkey for 12-18 hours. Remove from wet brine and rub remaining brine onto skin prior to cooking.

WHOLE CHICKEN

Stir 1 jar of brine into 2 quarts water (~2 liters). Fully submerge and brine chicken for 8-12 hours.

1-4 CHICKEN THIGHS, CHICKEN BREAST & PORK CHOPS

Stir 1/2 cup brine into 4 cups water. Fully submerge and brine meat for 4-8 hours. Remove poultry or pork from brine and pat dry. Do not rinse. Bring to room temperature and cook according to your favorite recipe.

*For best wet brine results, allow meat to dry overnight before rubbing and cooking. For both wet and dry brine applications, cooking longer at a lower temperature will allow the sugars to caramelize without burning, so you can achieve a perfect golden brown.

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