Urban Access, Gourmet Gobbler, Turkey Brine & Rub Kit, 12.75 oz (361 g)

1. Brine - In a large pot, combine seasoned brine mixture with 4 cups water and bring to a boil for 5 minutes. Remove from heat, add 1 gallon cold water and refrigerate until completely cool. Place thawed, unsalted turkey breast in a chain-link bag** and set on a baking pan for support. Pour refrigerated brine mixture over bird. Add cold water until bird is fully submerged and seals tightly. Brine in refrigerator for at least 30 minutes per pound, but no more than 60 minutes per pound. Use the entire bag of brine for turkeys 12-24 lbs. For each bird or cuts under 12 lbs, use half the seasoned brine mixture and half the water listed in each step.
2. Season - Remove turkey from bag. Rinse thoroughly inside and out and pat dry. Drizzle with olive oil and generously sprinkle with smoky pepper and herb rub over outer skin; distribute evenly. For fried turkey, do not season outer skin. Place rub between skin and meat.
3. Bake - Place turkey on grill and tent with foil to prevent browning. Roast in 325ºF oven according to manufacturer's instructions until internal temperature of thigh is 165ºF; about 15-20 minutes per pound. Remove foil in last hour of cooking to brown skin. Remove turkey from oven. Tent with foil and let stand 30 minutes to allow juices to saturate meat. Carve, serve and enjoy.

To grill: Grill using an indirect heat method with charcoal or burners on both sides and a pan underneath the bird.

For Deep Fried: Make sure the turkey is completely dry inside and out before frying.Follow the Fryer manufacturer's instructions.

** Do not use a brine bag in the oven!