Brines up to a 25lb. Turkey!
Turkey:Â 1 cup of brine in 2 gallons of water. Refrigerate 2-24 hours. Pat dry before cooking.
Pork:Â 1/2 cup of brine in plastic gallon bag. Fill half of bag with water. Refrigerate 2-24 hours. Pat dry before cooking.
Chicken:Â 1/2 cup of brine in plastic gallon bag. Fill half of bag with water. Refrigerate 2-24 hours. Pat dry before cooking.Â






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