Poultry Brine Mix
Poultry Brine Mix
No Salt, No Sugar, No Preservatives
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A holiday turkey that stays juicy to the last slice starts with a good brine, and this is the aromatic base for it. It is not a complete brine on its own: you add your own salt and water, and this blend brings the fragrance. Onion, garlic, Tellicherry pepper, bay, juniper berries, thyme, rosemary, lemon peel, parsley, star anise, and fennel steep into the brine and perfume the bird from the surface in. Dissolve salt in water, stir in the aromatics, and submerge the turkey, or use it in a dry cure alongside salt.
The aromatics are left whole so they release slowly as they steep, the way a stockpot builds flavor. Juniper and star anise give a woodsy, warm backbone, while lemon peel and herbs keep it fresh. We blend it in small batches in Portland with no salt added, so you measure the salt to your own recipe and avoid a brine that turns out too salty.
Whole aromatic blend, no salt added. You supply the salt and water. No sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
Is this a complete brine, or do I add salt?
Is this a complete brine, or do I add salt?
You add the salt. This is the aromatic base, blended without salt so you control the amount. Dissolve your own salt in water to make the brine, then add these aromatics to steep. Measuring the salt yourself is what keeps the bird from turning out too salty.
How much salt and water do I use?
How much salt and water do I use?
Follow a trusted brine recipe for your bird's size, since the ratio matters for both flavor and safety. A common starting point is a salted water bath deep enough to submerge the turkey fully. Add the aromatics to that, keep it cold, and follow your recipe's timing.
How long should I brine the turkey?
How long should I brine the turkey?
It depends on size and method, so follow your recipe. As a general guide, a wet brine runs several hours to overnight, kept cold the whole time. Longer is not always better, since an over-long brine pushes the meat toward salty and watery.
Does it work for a dry brine?
Does it work for a dry brine?
Yes. Mix the aromatics with your measured salt and rub them over the turkey, then rest it uncovered in the fridge. A dry brine seasons deeply without the extra water a wet brine adds, which some cooks prefer for a more concentrated turkey flavor.
What else works with it?
What else works with it?
It suits whole chicken, pork chops, and pork loin as well. Any cut you would brine for moisture and flavor takes to the same aromatic base; scale the salt and water to the size of the cut.
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Poultry Brine Mix
$12.00
I've used this brine mix 2 years in a row now. It's the perfect flavor for our Thanksgiving turkey and I'll continue to use it. Would highly recommend.