11 oz bag
239 servings per container
Sea Salt, Brown Sugar, Cranberries, Apples, Garlic, Orange Peel. Juniper Berries, Malabar Black Peppercorns, Thyme, Rosemary, Sage.
Giant Food is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Giant Food, and the nutritional information on the product label does not match the information on our site, please contact Giant Food customer service and we will arrange for a credit to issue for the product at issue.
A savory blend of fruit & rosemary for a moist & flavorful turkey. Certified Gluten-Free. Non GMO Project Verified. nongmoproject.org. Now with a brining bag! For up to a 25 lb. turkey.
How to Brine a Turkey up to 25 lbs: 1. Stir brine mix into 1 gallon of boiling water until salt is dissolved, remove from heat. Cool brine thoroughly and refrigerate until fully chilled. Place turkey in bringing bag (included [zip-tie instructions: once filled, twist the bag closed; wrap the zip-tie around the twisted part; insert the small end of the tie into the opening on the large end and pull tightly]) or in a larger container such as cooler, add chilled brine and add an additional gallon of cool water. Make sure the turkey is fully submerged in the brine; add a few cups of additional water if turkey is not submerged. 3. Keep refrigerated or on ice in a large cooler for 12-24 hours. We recommend fresh, but if using a frozen turkey (thawed), brine for no longer than 12 hours. 4. Rinse turkey with cold water, pat dry and cook as desired. Have questions about brining? Visit spicehunter.com/brining for more information. Tips: Roast, smoke or deep-fry. Brining helps prep your bird for any of your favorite cooking methods. Want to add more seasonings to your turkey after brining? No problem, just don't add salt. For brining a turkey breast, other poultry or pork, make 1/2 of the brine recipe & follow the brining times below. Turkey breast or whole chicken: 6-12 hours. Chicken pieces or whole pork roast: 4-8 hours. Pork chops or cornish game hens: 2-4 hours.
The Spice Hunter, Inc.
San Luis Obispo, CA 93401, USA