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Not just for turkey! Brining is a great way to ensure juicy results. Use the technique on chicken, pork chops, pork roast and, of course, turkey
Our Dry Brine is a combination of savory herbs and pure, clean Sonoma kosher flake salt. Use 1 Tablespoon per five pounds of protein. Salt the meat and refrigerate for at least 12 hours. Then rub with oil or butter and roast. Try it on Zuni-style chicken. You won't believe the golden brown, crispy skin and moist meat on this chicken.