Turkey Brines Have arrived. Do You Brine?? Well you are missing out on some of the most flavorful, juicy birds if you don't. Its really quite easy. We currently offer 2 Brines, and they are also great paired with and poultry, not just Turkeys. Super Easy to prepare 12- 24 hours before you are ready to cook your Bird.

How to Brine: Add Jar of Turkey Brine to Approx 1 Gallon Water,1 Quart Stock-Chicken or Vegetable and bring to boil stirring until dissolved. Remove from heat, and cool mixture. Once cold, in a large food safe container add all of mixture,and Submerge Bird.- Carrots, Onion, Celery, Lemon optional. Top off with water, or stock to fully submerge. Refrigerate 12-24 Hours. After, Quickly rinse residual mixture off Bird, and Pat Dry. Roast, or Deep Fry as normal.

Provencial- This blend consists of our La Baleine Sea Salt, Sage, Savory, Thyme, Rosemary, Basil, Tarragon, Garlic, Tellicherry Pepper, French Lavender, Bay Leaves. I love pairing this with Sliced Lemons, Carrots, Celery, and Onions to throw in your brine as well.

Traditional- This blend consists of our La Baleine Sea Salt, Organic Brown Sugar, Thyme, Sage, Rosemary, Lemon Peel, Onion Flake, Carrots, Garlic, Tellicherry Peppercorns, and Bay Leaves.Pair either with one of our Rubs mixed with a little Butter and rubber over the surface and under the skin of your bird and you are set my friend.