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Everything you need to brine Turkey or Chicken or Pork

All Natural Brining Kit

Why brine?

Brining adds moisture and flavour to poultry delivering tenderness, succulence and taste. The first bite will make your customers want to brine poultry forever. Turkey , pork, and chicken are relatively lean meat, particularly the breast meat, and loins meaning that it doesn't have a lot of fat to help keep the meat from becoming dry and tough. It needs some help, which is why you should brine your turkey or pork. During brining, the meat absorbs extra moisture, which in turn helps it stay more moist and juicy both during and after cooking.

Contents of the Brining Kit box:

  • 400g brine mix
  • Brining bag (food grade quality vacuum bag
  • Bag closure
  • Box size: 12cm x 12cm x 12cm. (Suitable for all poultry)


To make up the brine, add the contents of the pack to 4 litres of water in a large pan or bucket and stir until fully dissolved. Remove the neck and giblets from the cavity of the bird. Place the bird in the brining bag and fill with the brine until the bird is submerged. Only use as much brine as required. Twist the neck of the bag and use the pull tie to seal it. Place on a tray in the fridge for at least 4 hours or overnight if possible. Remove the bird from the bag, and drain. Rinse thoroughly. Your poultry is now ready for cooking.

Do not cook the bird in the bag!

Ingredients: Sea Salt, Soft light brown sugar, spices, garlic, onion, spice extract.

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