Buttery Poultry Rub: Contains: milk

Butcher's Brine Kit: Perfect for turkeys up to 20 pounds. Usage instruction: 1. Prepare turkey: Thaw turkey completely in refrigerator; remove neck and giblets. Note: plan ahead. To thaw your turkey in the refrigerator allow one day for every 4-5 pounds of weight. 2. Prepare Brine Mix: In a large pot, bring 8 cups of water to a boil, turn off heat and add in brine mix. Stir until brine mix has fully dissolved. Add in 8 cups of ice and 8 cups of cool water. 3. Prepare Brining Bag: Place turkey into brining bag breast side down and set into a large pot or container for support. Add prepared brine mix to brining bag and seal tightly, removing excess air. Brine: Brine turkey in refrigerator overnight for 12 hours. For turkeys 12 lbs or less, brine for 6 hours. 4. Prepare Turkey: Position rack to a lower shelf to ensure turkey will be in the middle of the oven while cooking. Preheat oven to 325 degrees F. Remove turkey from brining bag. Discard brine solution and brining bag. Rinse with cold water and pat dry. Brush lightly with cooking oil or melted butter and sprinkle with Buttery Poultry Rub. Rub to coat evenly. 5. Cook: Do not cook turkey in brining bag. The bag is not oven safe. Place seasoned turkey in a roasting pan in the middle of the oven. Cook at 325 degrees F, basting every 30-45 minutes with juices or melted butter. Cook until internal temperature reaches 165 degrees F. Serve: Remove from oven. Cover loosely with foil and allow turkey to cool for at least 30 minutes before slicing and serving. Pro Tips: To ensure turkey is thoroughly dry before coating and cooking, you can air dry it, uncovered in the refrigerator for up to 2 days. Deep frying this year? Visit Kinders.com for our deep frying recipe.

P.K. Kinder Co. Inc.