A blend of salt, herbs, and spices, with a twist of citrus. Perfect for wet and dry brining any time of the year!
- kosher salt, brown sugar, ground peppercorns, onion powder, garlic powder, dried rosemary, dried thyme, dried orange
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.
TURKEY (UP TO 14 LBS)
Combine 1 jar (420 grams) with 1 gallon water (3.79 liters). Brine for 12-24 hours.
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