Description

• By Stonewall Kitchen
• Small Batch Crafted
• Gluten Free
• Non GMO Project Verified
• A Complete Kit For the Juiciest Bird Ever
• Simple & Easy Meal Solution
• We've Got Your Back In The Kitchen.®
• Family Of Brands

Your Kit Includes:

• Heavy-Duty, BPA-Free Brining Bag (Holds Up to 24 Lb. Turkey)
• Spiced Brine Blend
• Smoky Peppercorn & Herb Rub

Brining is the chef's secret to juicy poultry. 

It improves the flavor and texture of turkey without adding extra salt and locks in moisture for a juicy turkey every time. a heavy-duty, bpa-free brine bag is essential to a properly brined bird.

Expiration Date

UPC

Ingredients

Brine blend: Sea salt, sugar, spices (white peppercorns, black peppercorns, green peppercorns, pink peppercorns, sage, rosemary, thyme, bay leaves), orange peel.

Smoked turkey rub: Salt, sage, pink peppercorns, onion, oregano, chives, garlic, smoked paprika, canola oil.

Suggested Use

1. Brine - In a large pot, combine Spiced Brine Blend with 4 cups water and bring to a boil for 5 minutes. Remove from heat, add 1 gallon cold water and refrigerate until completely cool. Place the thawed, unbrined turkey breast-side down in the Brining Bag ** and set in a roasting pan for support. Pour cooled brine mix over the bird. Add cold water until the bird is fully submerged and seal bag tightly. Brine in the refrigerator for at least 30 minutes per pound, but no longer than 60 minutes per pound. Use entire pouch of brine for turkeys 12-24 lbs. For any bird or cut under 12 lbs ., use half the Spiced Brine Blend and half the water listed at each step. 
2. Season - Remove turkey from bag. Rinse thoroughly inside and out and pat dry. Drizzle olive oil over the bird and sprinkle generously with Smoky Peppercorn & Herb Rub over the outer skin; distribute evenly. For deep-fried turkey, do not season the outer skin. Place rub between skin and meat.
3. Roast - Place turkey in a roasting pan and tent with foil to prevent over browning. Roast in oven at 325ºF following manufacturer's instructions until the internal temperature of the thigh is 165ºF; about 15-20 minutes per pound. Remove foil in the last hour of cooking to brown the skin. Remove turkey from oven. Tent with foil and let rest for 30 minutes to allow juices to saturate the meat. Carve, serve, and enjoy. 

For grilling: Grill using the indirect heat method, with coals or burners on either side and a drip pan underneath the bird. 

For deep-frying: Make sure turkey is completely dry inside and out before frying. Follow fryer manufacturer's instructions.

** Do not use brine bag in oven!