Product description
Meat Church ‘Bird Bath’ Brine adds moisture and flavour to all of your poultry. This used to be born from Matt Pittman’s competition chicken brine recipe that made chicken his best category in competitions. It is a great brine for turkey and chicken. We recommend brining in a food protected 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 wish to have to deliver a moist and juicy turkey. Then again, feel free to add whole black peppercorns, citrus slices or any herbs, and so forth., that you wish to have to kick the flavour up to your liking. Mixing Instructions: 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’ll warm the mixture in a sauce pan to help dissolve the contents. Remember to chill the mixture completely before submersing poultry.
Ingredients
salt, sugar, spices & granulated garlic.
