Pantry RSS Branded | Dry Brine

Not Just For Turkey! Brining Is A Great Way To Ensure Juicy Results. Use The Technique On Chicken, Pork Chops, Pork Roast And, Of Course, Turkey

Our Dry Brine Is A Combination Of Savory Herbs And Pure, Clean Sonoma Kosher Flake Salt. Use 1 Tablespoon Per Five Pounds Of Protein. Salt The Meat And Refrigerate For At Least 12 Hours. Then Rub With Oil Or Butter And Roast.

Suggested Recipes:

Dry Brined Thanksgiving Turkey

Rosemary Roast Chicken With Sweet Potatoes

Spatchcocked Turkey