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An all-in-one kit for brining your holiday turkey (or any other meat!). Kosher salt with spices and bay leaves, with brining bag included.
This kit makes it easy to brine your holiday turkey (or just about any other meat!). Here’s what you do:
Combine the salt mixture with 2 quarts of water in a medium saucepan. Stir over medium-low heat until dissolved, then remove from heat. Add another quart of cold water or white wine and let the mixture cool to room temperature.
Line a large kettle or bucket with the brining bag, then put the turkey in the bag, breast down, with the flap of skin at the neck cavity pulled back if possible. Pour the brining mixture over the turkey, being sure to get some inside the cavity as well as outside the bird. Add a gallon of cold water to the turkey in the bag. (Again, some inside the cavity, some out. You just want to be sure the brine inside the cavity isn't dramatically stronger or weaker than the brine outside the bird).
Zip the bag closed, squeezing out as much air as possible so that the turkey is completely submerged and surrounded by liquid. Refrigerate the brining turkey for 12-18 hours, turning the bird as needed to keep all portions evenly submerged as much as possible.
When finished brining, discard the liquid, lightly rinse the bird to remove any stray spices and pat it dry. Your turkey is now ready for roasting!
Some recipes for roasting your newly brined bird:
Why it works: a wine-and-butter soaked cheesecloth keeps the turkey breast moist and flavorful during cooking, and adds lots of flavor to pan juices to make delicious gravy. See notes at the end of the recipe for more details.
Cut roasting time to about an hour! Step-by-step instructions to cut your turkey into pieces and roast it much more quickly and evenly in a butter-wine braising liquid to keep the meat juicy and delicious.
Brining Kit ingredients: kosher salt, bay leaves, coriander seeds, black peppercorns, fennel seeds, mustard seeds. Includes brining bag, plus twine to truss your turkey.