12.75 oz box
About 283 servings per container
Peppercorn Rub: Salt, Sage, Pink Peppercorn, Onion, Oregano, Chives, Garlic, Smoked Paprika, Canola Oil. Spiced Brine Blend: Sea Salt, Sugar, Spices (White Peppercorns, Black Peppercorns, Green Peppercorns, Pink Peppercorns, Sage, Rosemary, Thyme, Bay Leaves), Orange Peel.
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No gluten. Non GMO. Brine Blend: 12 oz (340 g). Peppercorn Rub: 0.75 oz (21 g). Kit Includes: Spiced brine blend packet. Smoky peppercorn & herb rub packet. Heavy-duty bringing bag. Discover uncompromising foods that are crafted to inspire. Distinctive products of exceptional taste, made from carefully selected ingredients. A Complete Kit. Brining is the key to a juicy, succulent turkey. The chef-inspired spices, herbs and gourmet process will ensure a delicious and savory turkey, every time. Quality guaranteed or your money back. For product questions or concerns, contact us at 1-866-322-2439. Try the variety of Taste of Inspirations items, and savor a memorable experience every day. We are committed to sustainability.
Brine: In a large pot, combine spiced brine blend (Use entire pouch of brine for turkeys 12-24 pounds. Use 1/2 of pouch for turkeys less than 12 pounds) 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. 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 degrees F following manufacturer's instructions until the internal temperature of the thigh is 165 degrees 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.
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