Melissa Cookston has won 7 World Championships using her amazing line of sauces and seasonings. This Poultry Injection and Brine mix will take your yardbird to the next level, and make you the hero of the Thanksgiving gathering! Retain moisture and gain flavor in your poultry!

Mixing Instructions:

• For a 12 pound turkey, mix 11/2 cups Poultry Injection and Brine with 1 gallon plus 2 cups water. If desired, inject turkey with 11/2 to 2 cups ofmix. Place turkey breast side down in brining bag and pour remaining mix over turkey. Allow to brine for 1 hour per pound. Remove turkey from brine, place on sheet pan and allow to dry, uncovered, in the fridge before seasoning, then cook.
• For 1 whole Chicken or 8 pieces, mix 4 cup to 2 cups water to use as injection or brine.
• For Brining - pour brine mix over chicken in a container or reedsle bag, and allow to soak for 8 hours in the fridge before seasoning and coling.
• For Injecting Chicken, inject the breasts, thighs, legs, and wings with approximately 1 oz in each piece, 2 oz for each breast. Allow to sit, refrigerated, for an hour before cooking.

Ingredients: SALT, SODIUM PHOSPHATE, SUGAR, GARLIC POWDER, MONOSODIUM GLUTAMATE, CHICKEN BROTH, MOL SSES POWDER (MOLASSES, MALTODEXTRIN), ONION POWDER, SPICES AND NATURAL FLAVOR.