Classic Butcher's Dry Rub Turkey Brine Salt - 14 oz Pouch

Savory from the first bite. A classic salt-and-pepper profile with extra depth. Caravel Gourmet Dry Rub Turkey Brine Salt is a coarse sea salt blend built for one job: a better bird, without the bucket.

Two ways to brine

Dry Rub (Rub · Rest · Roast): Pat the bird dry. Rub over and under the skin, rest uncovered on a rack in the refrigerator 12–24 hours, then roast to 165°F. No brining bag, no bucket, no overnight soak.

Wet Brine (Stir · Soak · Roast): Stir 1 cup of brine salt per gallon of cool water. Submerge the bird 8–12 hours, drain, pat dry and roast to 165°F.

• One 14 oz pouch brines one bird up to 20 lb
• Cracked pepper blend with turbinado sugar for browning
• Also great on chicken, pork roast and holiday ham
• Hand crafted in small batches in the Pacific Northwest by salt artisans
• No anti-caking agents, carriers or fillers
• Resealable stand-up pouch, packed in the USA

Ingredients: Sea Salt, Sugar, Black Pepper, Spices.
No major food allergens. This salt does not supply iodide, a necessary nutrient.

Net Wt 14 oz (397g). Discover all five blends in the Dry Rub & Brine Collection: Classic Butcher's, Garlic Medley, Harvest Herb, Louisiana Cajun and Applewood Maple.