Our Brining Salt transforms any lean cut of meat, seafood, or fowl–especially chicken breasts, pork chops, pork tenderloin, shrimp, or fish! The fragrant, earthy flavors of thyme and rosemary in this gourmet brine are heightened by a citrus essence and hint of mustard. The French Brittany Coast Sea Salt adds a rich flavor while altering the protein structures in the meat, allowing the cells to retain more moisture, trapping water and flavor inside!
Here is a simple go-to guide for wet brining: The basic ratio of our Brining Salt to water for a brine is 4 tablespoons of salt per 1 quart (4 cups) of water. On super-thin fish fillets, brine for 10 minutes. Seafood such as shrimp or thin cuts of pork or poultry (like chops or chicken breasts), usually take 15 to 30 minutes. Larger cuts or a whole chicken can brine overnight, and very large turkeys might brine as long as 48 hours.
Spice Talk Tip: Never brine a kosher, self-basting, or enhanced turkey— these types of turkeys are already treated with salt, so brining them could render them inedible.
1. Pour warm water into a large bowl and add BRINING SALT. Whisk until combined.
2. Once water is cool add turkey breast, cover with plastic wrap and refrigerate for 8-10 hours or overnight.
3. Place a cooling rack on a baking sheet and remove turkey from brine and place on top of rack. Pat the turkey dry with paper towels as much as possible and preheat oven to 450 degrees.
4. In a small bowl add softened butter, garlic, rosemary and thyme. Mix until well combined. Rub the butter mixture all over turkey breast making sure to get under the skin.
5. Bake turkey for 20 minutes then reduce heat and bake another 30-40 minutes or until turkey breast reaches 164 degrees.
6. Remove from oven and tent with foil to let rest 15minutes and keep warm. Slice and enjoy!