Plymouth Rocks The Brine - Poultry Dry Brine

The Thanksgiving tradition started in Plymouth, Massachusetts in 1621 as a celebration of survival and friendship between the pilgrims and the Wampanoag Indians. It is alleged that turkeys were served at the first feast, but they were not the main dish. Today, however, turkey has become the symbol of this American holiday. Have you always had trouble cooking the perfect bird for your family feast? If you have, Boston Spice has come up with a simple solution, our "Plymouth Rocks the Brine" dry brining spice. "Have you always wanted your turkey meat to be perfectly balanced with crispy skin and juicy, flavorful breast meat?" Our brine is a specialty blend of kosher salt, maple sugar, orange peel, sage, rosemary, thyme, and other delicious spices. If possible, use poultry with no added water. Pat dry inside & out. Using about 2-3 TBS of "Plymouth Rocks The Brine" per 5lbs of poultry, season the cavity, under the skin, and rub all over the outside.  Cover it in your fridge for 12 ho