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Brining Recipe with Rubbo Salt
Small Turkey (10 to 16 pounds), one 3 oz package Rubbo Salt Sel Gris 9
Medium Turkey (16 to 20 pounds), two 3 oz packages Rubbo Salt Sel Gris 9
1 gallon vegetable broth
1 gallon ice water
5 gallon food grade bucket
Put vegetable broth and Rubbo Salt Sel Gris 9 in a large stockpot, bring to a boil, stirring frequently until all salt is dissolved. Remove from heat and let cool to room temperature. Pour into the 5 gallon bucket. Stir in the ice water.
Remove gizzards, if any, from the turkey. Rinse and dry your turkey. Place the turkey into the bucket, breast down, making sure the cavity is filled. Let it soak for 8 hours, or overnight.
Remove the turkey from the brine, let it drain and pat dry. Discard the brine.
Cook the turkey as desired, reserving the drippings for gravy. Brined turkeys cook 20 to 30 minutes faster, check the temperature with a meat thermometer so that you don't overcook the turkey.
Small Turkey (10 to 16 pounds), one 3 oz package Rubbo Salt Sel Gris 9
Medium Turkey (16 to 20 pounds), two 3 oz packages Rubbo Salt Sel Gris 9
1 gallon vegetable broth
1 gallon ice water
5 gallon food grade bucket
Put vegetable broth and Rubbo Salt Sel Gris 9 in a large stockpot, bring to a boil, stirring frequently until all salt is dissolved. Remove from heat and let cool to room temperature. Pour into the 5 gallon bucket. Stir in the ice water.
Remove gizzards, if any, from the turkey. Rinse and dry your turkey. Place the turkey into the bucket, breast down, making sure the cavity is filled. Let it soak for 8 hours, or overnight.
Remove the turkey from the brine, let it drain and pat dry. Discard the brine.
Cook the turkey as desired, reserving the drippings for gravy. Brined turkeys cook 20 to 30 minutes faster, check the temperature with a meat thermometer so that you don't overcook the turkey.
Dry Brining with Rubbo Salt
Remove gizzards, if any, from the turkey. Rinse and dry your turkey.
Rub the skin of the turkey with Rubbo Salt Fleur de Sel 9 or Sel Gris 9.
Stuff the turkey, if desired, with your preferred recipe for stuffing. Cook the turkey as desired, reserving the drippings for gravy.
Remove gizzards, if any, from the turkey. Rinse and dry your turkey.
Rub the skin of the turkey with Rubbo Salt Fleur de Sel 9 or Sel Gris 9.
Stuff the turkey, if desired, with your preferred recipe for stuffing. Cook the turkey as desired, reserving the drippings for gravy.
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Have a wonderful Thanksgiving holiday!
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Health benefits of the 9 herbs in Rubbo Salt:
Basil is an antioxidant, anti-carcinogenic, and soothes the stomach, cleanses and clears the brain and nerves, and builds the immune system.
Sage improves memory, sharpens the senses and calms the nerves.
Garlic lowers blood pressure and LDL cholesterol; Prevents atherosclerotic buildup; Lowers or helps to regulate blood sugar; Helps to prevent blood clots from forming (reducing risk of stroke and thrombosis); Removes heavy metals from the body; Relieves rheumatism; Protects against heart disease; Protects against cancer.
Thyme has antiseptic properties, is used to relieve respiratory infections and aids in digestion.
Marjoram helps to loosen and expel phlegm, stimulates the sweat glands, and aids in digestion.
Parsley is rich in ascorbic acid which cleans the blood. Parsley aids in digestion, reduces hypertension, helps resolve kidney issues and soothes the stomach.
Onions are antioxidant and anti-carcinogenic, and have also been used to treat colds, coughs, bronchitis and influenza for centuries.
Rosemary improves memory, is an antioxidant, anti-carcinogenic, stimulates circulation, and lifts the spirits.
Basil is an antioxidant, anti-carcinogenic, and soothes the stomach, cleanses and clears the brain and nerves, and builds the immune system.
Sage improves memory, sharpens the senses and calms the nerves.
Garlic lowers blood pressure and LDL cholesterol; Prevents atherosclerotic buildup; Lowers or helps to regulate blood sugar; Helps to prevent blood clots from forming (reducing risk of stroke and thrombosis); Removes heavy metals from the body; Relieves rheumatism; Protects against heart disease; Protects against cancer.
Thyme has antiseptic properties, is used to relieve respiratory infections and aids in digestion.
Marjoram helps to loosen and expel phlegm, stimulates the sweat glands, and aids in digestion.
Parsley is rich in ascorbic acid which cleans the blood. Parsley aids in digestion, reduces hypertension, helps resolve kidney issues and soothes the stomach.
Onions are antioxidant and anti-carcinogenic, and have also been used to treat colds, coughs, bronchitis and influenza for centuries.
Rosemary improves memory, is an antioxidant, anti-carcinogenic, stimulates circulation, and lifts the spirits.
