- Old Fashioned Turkey Brine & Herb Kit
(for 8-30# Turkey)
Zip Top Bag
Brining and Cooking Directions
- Olive Oil or other vegetable oil
What You’ll Need
• Old Fashioned Turkey Brine & Herb Kit (for 8-30# Turkey)
• Large Kitchen Container, Pot or Ice Chest
Directions for Turkey Brine & Herb Rub
1. Making Brine
Add 4 quarts of water into brine bag. Add entire contents of Turkey Brine Mix into brine bag and stir until
dissolved. Add additional 4 quarts of water and mix in. Note: It is not necessary to boil brine. Our Turkey Brine
is EZ Mixing.
2. Place Turkey in Brine
Place thawed turkey into brine, press out air in bag and seal tightly. Must be kept in refrigerator (or in ice
chest that maintains a temperature of 40 degrees F. or below.) For better support, place bag in large kitchen
container, pot or ice chest.
3. Season Turkey with Herb Rub
Rub 2 Tbsp. Olive Oil over entire Turkey. Use Herb Rub in packet and season under breast meat skin, inside
cavity and surface of Turkey. (Do Not Cook in Brine Bag. See Instructions Below)
What you’ll need
• Roasting Rack
• Roasting Pan
• Olive Oil or other vegetable oil
• Herb Rub from Brine kit
Roasting Your Turkey
In general, a turkey should be roasted 10-12 minutes per pound if it is not stuffed and 12-15 minutes per
pound if it is stuffed. Preheat Oven to 325 degrees F. Remove Turkey from brine and pat dry. (See separate
To Season your Turkey, Rub 2 Tbsp. Olive Oil over entire Turkey. Use Turkey rub in kit packet and season
under breast meat skin, inside cavity and surface of Turkey.
Place Turkey breast, side up on a roasting rack in a roasting pan. Put on lowest level of oven and bake at 325
degrees for 1 1⁄2 hours or until golden brown. To prevent overbrowning and have a nice deep brown skin all
over, cover the brown parts loosely with aluminum foil, making sure that the edges of the foil are tucked inside roasting pan. This is especially important with larger birds. Reduce temperature to250 degrees F. Con-
tinue cooking until a meat thermometer inserted in the thickest part of the thigh registers 175-180 degrees F.
Neck and giblets should be removed before brining and set aside to make gravy. Do not cook in Brine bag.
Always use caution when handling raw poultry. After handling Turkey, wash anything that has been in contact
with Turkey. The counter, your hands, utensils etc. with soap and water.