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Dry Brining Box

Dry Brining Box

Regular price $19.99
Regular price Sale price $19.99
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Dry Brining: Involves salting and resting food before cooking. Seasoning with BORSARI DRY BRINE MIX uses the food’s own moisture to create a bring that soaks back into the meat, providing incomparable flavor and moisture to turkey, chicken, and pork. 


AN EASY ALTERNATIVE TO TRADITIONAL LIQUID BRINES, BORSARI DRY BRINE is an efficient method to prepare succulent and flavorful turkey, chicken, and pork. Using this fragrant blend of salt, herbs, and spices couldn’t be simpler. Season your meat with BORSARI DRY BRINE MIX several hours before roasting or grilling - no brining bags or additional liquid is required. The natural properties of the infused sea salt mixture draw moisture to the surface of the meat, where it marries with the infused sea salts to create a savory marinade. BORSARI DRY BRINE combines coarse sea salt, orange peel, rosemary, fresh pepper, garlic, and coriander for the perfect harmony of aromatic flavors.



Category: New Products

Description

Roast Turkey Recipe

This recipe calls for a turkey between 18 and 20 pounds. If you are preparing a smaller bird, adjust the amount of brine and the roasting time accordingly.

One turkey, approximately 18 to 20 pounds, will require all two cups of Borsari Dry Brine.

Remove the neck and giblets from the turkey. Set the bird on a wire rack in a baking sheet and pat dry. Rub ½ cup Borsari Dry Brine on the backside of the turkey, ½ cup on the legs and 1 cup on the breast. Cover the turkey with plastic wrap and refrigerate for at least 8 hours, preferably 24 hours to achieve maximum flavor infusion.

Thoroughly rinse the turkey with cold water and pat dry with paper towels. Truss the turkey as desired using kitchen twine and let stand at room temperature for one hour. Preheat your oven to 400 ℉.

Place the turkey, breast side up, on a rack in a large roasting pan and roast at 400 ℉ for thirty minutes. Reduce the oven temperature to 325 ℉ and continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165 ℉ and the thigh registers 175 ℉, roughly 2 ½ to 3 hours longer. If the turkey starts to brown too quickly, tent it loosely with aluminum foil to prevent burning.

Transfer turkey to a carving board, cover loosely with foil and let rest for about twenty minutes before carving. Serves roughly twelve to fourteen.

FOR A WHOLE ROASTED CHICKEN: Use 1 ½ tablespoons Borsari Dry Brine per one pound of meat. Cover the chicken all over with the brine mixture, cover, and refrigerate for at least eight hours, preferably up to twenty-four. Just before roasting, thoroughly rinse the chicken with cold water and pat dry with paper towels. Roast as directed with your recipe.

FOR BONE-IN CHOPS (1 ½ inches thick) OR BONELESS SKINLESS CHICKEN BREASTS: Use 1 ½ tablespoons Borsari Dry Brine per one pound of meat. Rub the chops or chicken breast liberally on both sides with the brine mixture. Cover and refrigerate for two to four hours. Just before roasting, thoroughly rinse the meat with cold water and pat dry with paper towels. Cook as directed with your recipe.

Additional Information

Ingredients: Sea salt, black pepper, coriander, red pepper, rosemary, bay leaf, thyme, garlic, sugar, orange peel. (No MSG, preservatives, or gluten)

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