Meat Church Bird Baptism Brine adds moisture and flavor to all your poultry. This was born from Matt Pittman's competition chicken brine recipe that made chicken his best. This is a great turkey brine and chicken brine.
We recommend brining in a food safe container or brine bag for 1 hour per pound. The easiest thing to do is brine overnight. Rinse your poultry thoroughly after brining and pat completely dry.
This is all you need to deliver a moist and juicy turkey. However, feel free to add whole black peppercorns, citrus slices or any herbs etc. that you want to kick the flavor up to your liking.
1.25 lb re-sealable bag. 20 oz (667g)
Chicken: Mix 1 cup of brine with 1/2 gallon of water, chicken stock, chicken broth or your choice of liquid.
Turkey: Mix entire contents of the package with 1 gallon of water or enough to completely submerse your turkey.
Optional - You can warm the mixture in a sauce pan to help dissolve the contents. Make sure you chill the mixture completely before submersing poultry.
Ingredients: Salt, Sugar, Spices & Granulated Garlic. No MSG. Gluten free.