Poultry Brine

Our Dry-Brine Seasoning Blend was created to help you roast a beautifully seasoned, deeply flavorful bird with crisp, golden skin. Made with sea salt, cane sugar, brown sugar, peppercorns, garlic, mustard seed, Spanish rosemary, coriander, sage, and juniper berry, this blend draws flavor into the meat while helping the outside roast to a gorgeous finish. While it is especially wonderful for turkey, it is not just for the holiday table. Use it on roast chicken, pork, game birds, vegetables, potatoes, or anything that benefits from savory herbs, gentle sweetness, and a well-seasoned finish.

• Size: 16 oz jar.
• Flavor profile: savory, herbaceous, lightly sweet, peppery, aromatic, and deeply seasoned.
• Best for: turkey, chicken, pork, game birds, roasted vegetables, potatoes, and hearty fall or winter cooking.
• Use dry: designed to season and dry-brine poultry without adding liquid.
• Ingredients: sea salt, cane sugar, brown sugar, black peppercorns, garlic, yellow mustard seed, brown mustard seed, Spanish rosemary, coriander, sage, juniper berry.
• Made in: Harpersville, Alabama.

• Pat turkey, chicken, or other poultry dry with paper towels before seasoning.
• Generously sprinkle the dry-brine blend over all surfaces, holding the seasoning several inches above the bird so it falls evenly.
• The surface should be well coated, but not completely encrusted.
• Place the bird on a rack set inside a rimmed baking sheet and refrigerate, uncovered, for 12 to 24 hours.
• Do not rinse before roasting and do not add any additional salting steps.
• For an even deeper brine, refrigerate for more than 24 hours and up to 3 days, loosely covered with plastic wrap or cheesecloth after the first day to prevent excess moisture loss.
• Roast according to your preferred recipe.

• Use on a whole roast chicken for crisp skin and deeply seasoned meat.
• Sprinkle over chicken thighs, drumsticks, or wings before roasting or grilling.
• Use as a seasoning for pork tenderloin, pork chops, or a slow-roasted pork shoulder.
• Toss with potatoes, carrots, onions, squash, or Brussels sprouts before roasting.
• Add a pinch to pan sauces, gravies, stuffing, or savory bread puddings.
• Use lightly on mushrooms, beans, or hearty greens for extra savory depth.

• Store tightly sealed in a cool, dry place.
• Keep away from heat, steam, and direct sunlight.
• Use a clean, dry spoon when measuring.
• For best flavor, use within a year of opening.

Dry-brining is a simple technique that seasons meat in advance while helping the surface dry slightly, which encourages better browning and crispier skin during roasting. The salt draws seasoning into the meat, while the sugar, herbs, mustard seed, coriander, sage, rosemary, and juniper add depth, aroma, and a savory finish. Keep this jar on hand well beyond turkey season for roast chicken dinners, Sunday suppers, vegetables, pork, and cozy meals throughout the year.