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Taste of Inspirations Turkey Brine & Rub Kit
Taste of Inspirations Turkey Brine & Rub Kit
12.75 oz
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About
Details
Taste of Inspirations® Turkey Brine & Rub.
Ingredients
Spiced Brine Blend: Sea Salt, Sugar, Spices (White Peppercorns, Black Peppercorns, Green Peppercorns, Pink Peppercorns, Sage, Rosemary, Thyme, Bay Leaves), Orange Peel.
Peppercorn Rub: Salt, Sage, Pink Peppercorn, Onion, Oregano, Chives, Garlic, Smoked Paprika, Canola Oil.
Directions
Brine: In a large pot, combine spiced brine blend* with 1 quart water and bring to a boil for 5 minutes. Remove from heat, add I gallon cold water and refrigerate until completely cooled. Place the turkey, breast side down, in the gourmet brining bag and set in a roasting pan for support. Pour cooled brine mix over the bird. Add cold water until the bird is fully submerged and seal bag tightly. Brine in the refrigerator for 30 minutes per pound. *Use entire pouch of brine for turkeys 12-24 pounds. Use 1/2 of pouch for turkeys less than 12 pounds. Brining Bag (supporting up to a 24 -pound turkey). Spiced Brine Blend infused with Sage. Rosemary & thyme. Season: Remove turkey from bag. Rinse thoroughly inside and out and pat dry. Drizzle olive oil over the bird and sprinkle generously with smoky peppercorn & herb rub over the outer skin; distribute evenly. For deep fried turkey, do not season the outer skin. Place rub between skin and meat. Smoky Peppercorn & Herb Rub. Roast: Place turkey in a roasting pan and tent with foil to prevent overbrowning. Roast in oven at 325°F following manufacturer's instructions until the internal temperature of the thigh is I65°F, about 15-20 minutes per pound. Remove foil in the last hour of cooking to brown the skin. Remove turkey from oven. Tent with foil and let rest for 30 minutes to allow juices to saturate the meat. Carve, serve and enjoy. Grilling: Grill using the indirect heat method, with coals or burners on either side and a drip pan underneath the bird. Deep Fry: Make sure turkey is completely dry inside and out before frying. Follow fryer manufacturer’s instructions.
About
Details
Taste of Inspirations® Turkey Brine & Rub.
Ingredients
Spiced Brine Blend: Sea Salt, Sugar, Spices (White Peppercorns, Black Peppercorns, Green Peppercorns, Pink Peppercorns, Sage, Rosemary, Thyme, Bay Leaves), Orange Peel.
Peppercorn Rub: Salt, Sage, Pink Peppercorn, Onion, Oregano, Chives, Garlic, Smoked Paprika, Canola Oil.
Directions
Brine: In a large pot, combine spiced brine blend* with 1 quart water and bring to a boil for 5 minutes. Remove from heat, add I gallon cold water and refrigerate until completely cooled. Place the turkey, breast side down, in the gourmet brining bag and set in a roasting pan for support. Pour cooled brine mix over the bird. Add cold water until the bird is fully submerged and seal bag tightly. Brine in the refrigerator for 30 minutes per pound. *Use entire pouch of brine for turkeys 12-24 pounds. Use 1/2 of pouch for turkeys less than 12 pounds. Brining Bag (supporting up to a 24 -pound turkey). Spiced Brine Blend infused with Sage. Rosemary & thyme. Season: Remove turkey from bag. Rinse thoroughly inside and out and pat dry. Drizzle olive oil over the bird and sprinkle generously with smoky peppercorn & herb rub over the outer skin; distribute evenly. For deep fried turkey, do not season the outer skin. Place rub between skin and meat. Smoky Peppercorn & Herb Rub. Roast: Place turkey in a roasting pan and tent with foil to prevent overbrowning. Roast in oven at 325°F following manufacturer's instructions until the internal temperature of the thigh is I65°F, about 15-20 minutes per pound. Remove foil in the last hour of cooking to brown the skin. Remove turkey from oven. Tent with foil and let rest for 30 minutes to allow juices to saturate the meat. Carve, serve and enjoy. Grilling: Grill using the indirect heat method, with coals or burners on either side and a drip pan underneath the bird. Deep Fry: Make sure turkey is completely dry inside and out before frying. Follow fryer manufacturer’s instructions.
Common questions
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