Cooking with full flavor

 

 

 

Excellent for poultry, pork, and even seafood

 

 

 

 

 

Great for Grilling, Frying, Broiling, Smoking, Baking, Roasting & Rotisseries

 

 

 

 

 

 

 

 

So easy even a Bird-Brain Can Use Bird-Brine!

 

 

 

 

 

 

 

 

 

Ingredients:

1 each   Bird-Brine Cooler Kit

1 each   12 - 16 pound Turkey (Natural, no solution added is best)

1 each   Package of Bird-Brine Rosemary & Garlic Brine Seasoning

3 ½ quarts          Water

½ cup    Vegetable Oil

1 each   Large Onion, quartered (optional)

½ cup    Garlic Cloves (optional)

Rosemary Sprigs (optional)

 

Directions

Defrost turkey if necessary.  Rinse off the turkey in cold water, and place it inside one of the plastic bags from the Bird-Brine cooler kit.  In a separate container mix the package of Rosemary & Garlic Bird-Brine seasoning with 3.5 quarts of water. Less water may be used if a stronger flavor if desired.  Pour the brine mixture into the bag with the turkey. Use one of the twist-ties provided in the kit to close the bag while removing any extra air from inside the bag. The cooler also serves as a container to actually brine the turkey either inside the refrigerator* or outside of it.  If using outside the refrigerator, add a sufficient amount of ice to the cooler to keep the bird cold, add the bag with turkey and close the cooler. Allow the meat to brine (soak/marinade) overnight or while you are at work. Approximately 45 minutes to 1 hour per pound is suggested.

 

Once the turkey is brined, pre-heat the oven to 350° F.

Remove the turkey from the brine and lightly rinse in cold water, pat dry and rub with vegetable oil.  Transfer the turkey to a well-oiled roasting pan.  Stuff the turkey with the onion, garlic and rosemary if desired.  Place the turkey in the oven and cook for 14 minutes per pound or until an instant thermometer, inserted into the thickest part of the thigh, reads 170° F.  Cover the turkey breast with foil in a triangle tent-like shape if the skin begins to get too dark.  Remove the turkey from the oven and allow it to sit for at least 20 minutes before carving.  Carve the turkey and serve.  birdbrine.com for a gravy recipe, as well as, additional brining recipes.

 

* The cooler is designed to fit on a standard refrigerator shelf should you have space and wish to brine it in the refrigerator and not over ice.  Either way delivers the same juicy seasoning.