Brining and Basting

Brining

Brining locks in natural moisture while infusing mild flavors and reduces cooking time. The result is a juicy, tender turkey that is delicious and not overly salty.

Use the Spice Hunter Turkey Brine. You will need 11 oz of up to a 14 pound turkey or the 22 oz for larger birds.

• Combine the contents of the 11 oz. jar or half of the 22 oz. jar to one gallon of boiling water for a turkey of up to 14 lbs. Combine the whole 22 oz jar into 1 1/2 gallons of boiling water if needed.
• Cool thoroughly and refrigerate until chilled.
• Place thawed turkey, brining mix and an additional gallon of water into a large container or bag so that the turkey is completely submerged. The turkey needs to be completely submerged, so add more water as needed. Cover the container.
• Keep refrigerated or on ice for 12-24 hours.
• Before cooking, rinse with cold water and pat dry.

Basting Liquid:

• 2 cups white wine
• 2 sticks of salted butter
• ½ cup chopped sage

Melt the butter in a saucepan and add the wine and sage and heat through. Keep warm to remain liquid and use to baste the turkey throughout the cooking process.