Meat Church Bird Bath Brine adds moisture and flavour to all your poultry dishes. This was born from a competition chicken brine recipe and is a great brine for turkey and chicken. We recommend brining your poultry in a food safe container or brine bag for 1 hour per pound of meat - the easiest thing to do is brine overnight. Rinse your poultry thoroughly after brining and pat until completely dry. This is all you need to deliver a moist and juicy turkey. However, we sometimes like to add extras like whole black peppercorns, citrus slices or any herbs to kick the flavour up another notch.
Chicken: Mix approx. 230ml of brine with 2 litres of water, chicken stock, chicken broth, or your choice of liquid.
Turkey: Mix entire contents of the package with 3.5 litres of water (or enough to completely submerse your turkey).
Optional: You can warm the mixture in a saucepan to help dissolve the contents, but make sure you chill the mixture completely before submersing poultry.