Williams Sonoma Garlic Rosemary Brine

Summary

Flavor Profile

• Classic herbs, spices, garlic

Why We Love It

• For moist, succulent turkey, professional chefs and home cooks alike brine the bird overnight before it cooks. This traditional technique draws moisture and flavor into the meat to help keep it tender and juicy without giving it a salty taste. Our brine features California garlic, Mediterranean rosemary, Pacific sea salt, Dalmatian sage, fennel, black pepper from India and pink peppercorns.
• Suitable for poultry or pork.
• A Williams Sonoma exclusive.

Net Weight

• 1 lb. 8 oz./680g.
• Brines up to 20 lb. poultry or meat.

Use & Care

Receiving Instructions

• Store at room temperature.

Preparation Instructions

• For turkeys up to 20 lb. (10kg).
• In large pot over high heat, combine 1 jar turkey brine spice blend with 1 gallon (4L) water. Bring to a boil, stirring to dissolve brine. Let cool to room temperature, then refrigerate until well-chilled.
• In 5-gallon (20L) container, combine brining solution with 1 1/2 gallons (6L) ice water. Add thawed turkey. Cover and refrigerate for 12–36 hours, turning over turkey once halfway through brining time. Just before roasting, remove turkey from brine, rinse well with cold water and pat dry with paper towels. Cook as directed in recipe.

Ingredients

• Sea salt, garlic, fennel seed, rosemary, sage, black peppercorns, sunflower oil (processing aid), pink peppercorns, bay leaf.
• This product is prepared and packaged using machines that may come in contact with wheat/gluten, dairy, soy, eggs, sesame, tree nuts.