7204-PJ_13-TSLHOL

Turkey Brine + Cranberry

$9.95

Turkey Brine + Cranberry brings savory, slightly sweet holiday flavor to turkey, chicken and other poultry. A balanced blend of herbs, spices, salt and cranberry-inspired sweetness helps season meat throughout while adding the comforting flavors of a classic holiday feast.

Use it to brine a whole turkey before roasting for flavorful, juicy results, or try it with chicken, duck, Cornish hens, pork chops and pork loin.

Perfect for Thanksgiving, Christmas and seasonal gatherings, Turkey Brine + Cranberry makes it easy to bring rich, festive flavor to the centerpiece of your holiday table.

INGREDIENTS

Pink Himalayan Salt, Sugar, Black Peppercorn, Allspice, Orange Peel, Bay Leaf, Dried Cranberries, Garlic, Thyme, Natural Cranberry Flavor

Pink Himalayan Salt, Sugar, Black Peppercorn, Allspice, Orange Peel, Bay Leaf, Dried Cranberries, Garlic, Thyme, Natural Cranberry Flavor

ALLERGENS

No Allergens

No Allergens

HEAT INDEX

No Heat

No Heat

PREMIUM QUALITY

Blended and packaged in our Pompano Beach, Florida facility using globally sourced premium spices.

Blended and packaged in our Pompano Beach, Florida facility using globally sourced premium spices.

RECIPES
The Spice Lab
The Spice Lab

Turkey Brine + Cranberry brings savory, sweet and fruity flavor together for juicy, flavorful holiday poultry.

The Spice Lab

FLAVOR INSIGHT:
Savory herbs and spices meet a touch of cranberry-inspired sweetness for a warm, festive flavor that complements poultry beautifully.

WHY IT WORKS:
Brining before roasting acts as an insurance policy to ensure juicy meat by redistributing moisture and pulling the seasoning into the meat.

The Spice Lab
The Spice Lab
The Spice Lab

HOW TO USE:

Good for brining turkeys up to 13 lb. Place contents of jar in a medium pot with 2 cups water and bring mixture to a simmer, stirring until salt and sugar are dissolved. Transfer mixture to a large container and stir in 1 gallon of ice water, making sure the brine is completely chilled. Place turkey, breast side down, in a brining bag and add chilled brine. Place turkey in refrigerator for 24-48 hours. Remove turkey from brine and dry skin well with paper towels. Rub poultry skin with oil before roasting.