Need some extra special seasoning for your Holiday Bird? Look no further than our Provencial Turkey Brine. This is also quite good on Chicken, and other Poultry. You have to try this Herbs de Provence inspired Brine.
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.
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 lthrow in your brine as well.
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