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Nutrition Facts
Serving Size 22 g
(Approx. 8 Servings)
Amount Per Serving
Calories 25 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 2720 mg 113%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 0 g
Vitamin A 2% Iron 6%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cider and Turmeric Poultry Brine
Prep Time
8 hours
Cook Time
1 hour
Total Time
9 hours
8  People


Recipe makes 8 Servings

1/2 cup(s) kosher salt
1/4 cup(s) honey
1 1/2 Tbsp Simply Organic Turmeric
1/3 cup(s) apple cider vinegar
4 bay leaves
1 Tbsp black peppercorns
1 lemon, outer yellow skin peeled
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In a small sauce pot add 2 cups of water followed by salt, honey, turmeric, cider vinegar, bay leaves, peppercorns and lemon peel.
Bring to a simmer or until salt is absorbed into the liquid.
Allow brine to cool then refrigerate until cold.
Place poultry and brine in a large pot.
Fill the pot with enough water to just cover poultry, about 1/2 to 3/4 of a gallon.
Cover pot and refrigerate for at least 6 hours or overnight.
Remove poultry from brine before roasting.


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