Thanksgiving Soy Sauce Salt Dry Brine

  • CinSoy Soy Sauce Salt - 3/4 tsp per pound of turkey 
  • Black Pepper
  • Sage, Thyme and Rosemary - 1/2 tsp per pound
  1. Chop up your herbs.
  2. Measure your ingredients according to the size of your turkey. This also works great for chicken! 
  3. Mix the ingredients together in a bowl.
  4. Rub the dry brine into the poultry - making sure to evenly cover the entire bird - including the cavity. 
  5. Let sit in the fridge for 12-24 hours. 
  6. Cook and enjoy!

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