Pawpa Flavor Bearly Legal Fizzing Poultry Brine

Dry, under-seasoned poultry can take away from an otherwise great holiday dinner, backyard cookout, or smoked turkey. Pawpa Flavor Bearly Legal Fizzing Poultry Brine combines a traditional salt-and-sugar brine with citrus, garlic, peppercorns, herbs, and Pawpa Flavor's distinctive "The Fizz" component to help tenderize and infuse chicken or turkey with flavor before cooking.

Sea salt and sugar create the savory-sweet brining foundation, while organic orange juice powder adds citrus character. Garlic, peppercorns, rosemary, basil, sage, thyme, oregano, and additional herbs and spices build aromatic depth. The supplied directions are designed for poultry weighing up to 18 lbs per package, making this brine a flavorful starting point for holiday turkey, smoked poultry, roasted chicken, and other special meals.

• Made Specifically for Poultry: Designed for brining chicken and turkey before cooking.
• Unique Fizzing Brine: Features "The Fizz," which Pawpa Flavor describes as helping tenderize poultry while producing the brine's distinctive fizzing action.
• Flavorful Poultry Preparation: Brining provides an opportunity to season poultry before roasting, smoking, grilling, or other cooking methods.
• Citrus Character: Organic orange juice powder adds a refreshing citrus component.
• Herbaceous Depth: Rosemary, basil, sage, marjoram, thyme, savory, and oregano create a complex herbal profile.
• Garlic & Peppercorns: Garlic and a peppercorn medley add savory and peppery character.
• Sweet & Savory Brine: Sea salt and sugar establish the classic brining foundation.
• Made for Large Birds: Supplied directions accommodate poultry weighing up to 18 lbs, with two bags recommended for larger birds.

• Whole turkey
• Whole chicken
• Holiday turkey
• Smoked turkey
• Roasted poultry
• Smoked poultry
• Grilled poultry

• Home cooks who want to add more flavor to whole chicken or turkey before cooking.
• BBQ enthusiasts preparing chicken or turkey for the smoker.
• Holiday cooks looking for a flavorful turkey brine.
• Anyone who enjoys citrus, garlic, peppercorn, and herb flavors with poultry.
• Cooks looking for something different from a basic salt-and-sugar poultry brine.
• Turkey cooks preparing birds weighing up to 18 lbs with one package.

The supplied preparation directions separate "The Fizz" bags from the primary brine during the initial preparation. Sodium bicarbonate and citric acid are included in the ingredient list and create the distinctive fizzing component when prepared according to Pawpa Flavor's directions.

Pawpa Flavor describes "The Fizz" as part of the tenderizing process while adding a distinctive effervescent element to the brining process.

1. Set aside "The Fizz" bags.
2. Clean a thawed raw turkey and remove all giblets and the neck.
3. Combine the brine with 1 gallon of water, vegetable stock, or chicken stock.
4. Bring the mixture to a simmer for approximately 5 minutes, stirring frequently to dissolve the salt.
5. Set the brine aside and allow it to cool completely to room temperature.
6. Once cooled, open and pour the contents of "The Fizz" bags on top of each other in the middle of a clean, dry, food-grade 5-gallon sealable bucket or stock pot.
7. Add the completely cooled brine solution and 1 gallon of ice water.
8. Immediately place the turkey into the solution with the legs up and breast end down, keeping the bird submerged.
9. Add additional ice and water if needed, leaving some room to add more ice later.
10. Seal the container and keep the turkey properly chilled throughout the brining process.
11. Brine for no less than 1 hour per pound and up to 48 hours.
12. After brining, remove the turkey and rinse thoroughly as directed to help prevent an overly salty finished result.
13. Discard the used brining liquid.
14. Prep and cook the poultry, then carve and serve.

The supplied directions are intended for a bird weighing up to 18 lbs. Pawpa Flavor recommends using two bags for a larger bird. The directions call for at least 1 hour of brining per pound, with a maximum brining time of 48 hours.

Always follow appropriate food-safety practices when handling raw poultry and brine. Sanitize preparation areas and equipment properly, discard used brining liquid, and keep poultry safely chilled throughout the brining process.

Pawpa Flavor Bearly Legal Fizzing Poultry Brine contains both salt and sugar. Sea salt is the first ingredient in the supplied ingredient list, and sugar is also included.

This poultry brine should not be described as salt free, sugar free, no-salt, or no-sugar. Its salt-and-sugar foundation is part of the supplied brine formulation.

• Keep "The Fizz" bags separate during the initial simmer and add them only according to the supplied preparation directions.
• Allow the heated brine solution to cool completely before combining it with "The Fizz" and poultry.
• Use two bags when preparing a bird larger than 18 lbs, as directed by Pawpa Flavor.
• Keep the poultry properly chilled throughout the entire brining process.
• Follow the supplied minimum of 1 hour of brining per pound without exceeding 48 hours.
• After brining, Pawpa Flavor recommends rinsing the turkey thoroughly to help prevent an overly salty finished result.
• For additional flavor before cooking, Pawpa Bear suggests butter beneath the breast skin along with a little olive oil and Pawpa Flavor Rosemary Garlic, Mama Mia, or a combination of the two.
• Another supplied suggestion is to baste with melted butter mixed with a little flour and Rosemary Garlic, Mama Mia, or both.