Juniper Rosemary Brine Spices
Mix contents of pouch with 300g of sea salt and 1 gallon of cold water. Add rough chopped onion and 6 cloves of garlic if desired. Heat mixture until salt has dissolved. Remove from heat and cool brining solution completely. Submerse turkey breat side down in solution. refirgerate for 18-24 hours. Remove turkey from solution, rinse thouroughly in cold water, pat dry. Roast as normal.
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