A blend of salt, herbs, and spices, with a twist of citrus. Perfect for wet and dry brining any time of the year!
INGREDIENTS:
- kosher salt, brown sugar, ground peppercorns, onion powder, garlic powder, dried rosemary, dried thyme, dried orange
DIRECTIONS:
DRY BRINE
Our Savory Citrus Turkey Brine can be
used to dry brine turkey, chicken and pork. Simply season your poultry or pork to taste and place on a wire rack over a sheet pan in the refrigerator, either uncovered or loosely covered with plastic wrap, for 8-24 hours. Brush off excess brine if necessary and cook according to your favorite recipe.
* For both wet and dry brine applications, we recommend cooking longer at a lower temperature to achieve that perfect golden brown and allow the sugars to caramelize without burning.
WET BRINE
TURKEY (UP TO 14 LBS)
Combine 1 jar (420 grams) with 1 gallon water (3.79 liters). Brine for 12-24 hours.
WHOLE CHICKEN
Combine 2 cups (210 grams) brine with 2 quarts water (2 liters). Brine for 12-24 hours.
1-4 CHICKEN THIGHS, CHICKEN BREAST & PORK CHOPS
Combine 1 cup brine (105 grams) with 1 quart water (1 liter). Brine for 8-12 hours.
For all, remove poultry or pork from brine and pat dry. Do not rinse. Cook according to your favorite recipe*.
Click HERE to see Jacobsen Salt Turkey Brine, available at Kitchen Kaboodle
On November 23rd we will be offering our knife sharpening service with the added bonus of next-day turnaround, at our NW Portland Store. Bring us your dull knives by 3:00 pm, and get them back wicked sharp by the end of the next day. Click HERE to learn more
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