Brining Spice
$7.99
This salt-based brining spice mix is sweet-spiced, citrusy, and peppery with garlic and herbal notes.
Ingredients
Salt, sugar, coriander seeds, garlic, lemon peel, black pepper, allspice berries, orange peel, lemon verbena, Turkish bay leaves
California Prop 65 Warning
Consuming this product can expose you to Lead, which is known to the State of California to cause cancer and birth defects or other reproductive harm. Find more information at www.p65warnings.ca.gov/food.
How to Use
Dissolve one packet of brining spice mix per 1 gallon water to create a brining solution for chicken, turkey, pork, tofu or shrimp.
About this Spice
Our Brining Spice now comes in one size - our Large Bag, which is 5.2oz.
- Use 2 Large Bags to create for medium-size proteins up to 15 lbs., like a turkey, whole chicken, chicken pieces, pork roast, pork chops, shrimp, or tofu.
- Use 3 Large Bags to create enough brining solution for large protein up to 20 lbs., like a large whole turkey, brisket, or a rack of ribs.
For details on how to brine a whole turkey with our Brining Spice, read our Turkey Brining Made Easy article.
For more education about brining, check out our Brining 101 - Brining Tips & Tricks article.
For additional creative brining flavors, check out our DIY Brining Spice Mixes article.
Brining Spice Q&A
What spices are in a turkey brine?
Turkey brine spices usually include salt, sugar, and a combination of other brining seasonings like peppercorns, bay leaves, garlic, lemon, orange and more.
How to use turkey brine seasoning?
To use turkey brine seasoning for brining a whole turkey, mix our Bringing Spice with water, then submerge your turkey into brining solution and refrigerate at least an hour per pound of turkey.
What does brine seasoning taste like?
Brine seasoning tastes salty & sweet, citrusy & peppery, sometimes with a bit of spiciness, and helps make your meat juicy, moist and tender.
How else can you use brine mix?
You can also use brine mix to brine chicken, brisket, ribs, shrimp and even tofu.
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