Turkey Brine

For juicy meat, loaded with flavor – Also works well with chicken, goose, duck, and pork

4-18 pounds poultry, fully thawed
Tar River Seasonings Central North Carolina Seasoning

  1.  Using the table below as a guide, dissolve the appropriate amount of seasoning in hot water and dilute it with ice water.
  2. Place the poultry in a plastic bag just large enough to hold it.
  3. Fill the bag with the brine, squeeze out the air, and tightly close the bag (Reynold’s Oven Bags work great for this).
  4. Store in a refrigerator or ice chest for at least 12, but not more than 24 hours.
  5. Discard the brine, pat the meat dry with paper towels, cook using your preferred method (if frying, rinse the poultry before patting dry).