Poultry Brine

Let’s talk turkey.

There’s nothing like a dry-brined bird: decadently moist and tastefully spiced, with crispy, crackly skin. This dry brine spice mixture from Stone Hollow Farmstead is an inspired combination of ingredients that will help make your next poultry dish something to remember.

  • A delicious dry brine spice mix to help you make a better bird with moister meat and crispier skin
  • Made in Harpersville, AL
  • 1 jar, 16 oz
  • Pat bird dry with paper towels
  • Generously sprinkle brine mixture evenly on all surfaces: coat well, but don't completely encrust
  • Transfer bird onto a rack inside a rimmed baking sheet and refrigerate, uncovered, for 12 to 24 hours
  • Do not rinse or add additional seasoning; simply follow a typical roasting recipe
  • *To brine longer than 24 hours for even juicier meat, loosely cover bird with plastic wrap or cheesecloth and rest in refrigerator for up to three days
  • Sea salt, cane sugar, brown sugar, black peppercorn, garlic, yellow mustard seed, brown mustard seed, coriander, rosemary, sage, juniper berries
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