• 
  nutrition information Serving Size: 1 tsp 2g. Servings per container: 170 Calories:0, Fat: 0g, Cholesterol: 0mg, Protein: 0,g Sodium: 480mg, Carbohydrates: 1g, Fiber: 0g, Sugar 1g
  
  Herb Peppercorn Roasting Rub
  Salt, sage, pink peppercorn, onion, oregano, chives, garlic, smoked paprika, soybean oil CONTAINS: Soy GLUTEN FREE
  nutrition information Serving Size: 1 tsp: Calories:0, Fat:0 g, Cholesterol: 0 mg, Protein: 0 g, Sodium: 295 mg, Carbohydrates: 1g, Fiber: 0 g, Sugars 0g

Welcome to Turkey Brining 101!
This convenient Turkey Brining and Roasting kit provides you with all the brining and roasting spices, and brining bag necessary to create the juiciest turkey that your family and friends will be raving about for years to come.

Prep
Make sure you have cleared space in your refrigerator, or in a cooler to fit your turkey!

Brining
For turkeys up to 24 lbs. If using a smaller turkey (10-12 lbs) use half of the brine in the pouch or jar and 1/2 gallon of water. Add brine blend contents to one gallon of water and bring to a boil for 5 minutes. Cool to room temperature and refrigerate until thoroughly chilled. Place the turkey in the Gourmet Gobbler Brining bag and add liquid Brine mixture. If necessary, add additional cold water so the entire turkey is submerged in the solution. Make sure the turkey is breast side down.
Refrigerate overnight-or one hour per pound of turkey. Remove turkey and discard bag and brine.
Rinse turkey inside and out and pat dry.

Seasoning
While the brining starts the flavoring process- seasoning is necessary for the perfect tasting bird. Rub whole turkey (17-24 lbs.) with 2-4 tablespoons of olive oil. Generously sprinkle the entire contents of the Smoky Peppercorn and Herb Turkey Rub over the outer skin of the bird.
For deep fried turkey: With fingers, loosen skin of bird and place turkey rub between skin and meat. You may not need the entire pouch. The rub help to create a beautiful golden , crispy finish as well.

Roasting
For a 17-24 lb. bird, roast at 325F for 4 to 5 hours. Times vary by oven. When the skin turns brown, about two thirds of the way through roasting, shield the breast loosely with a sheet of foil to prevent overbrowning. Check for doneness. The internal temperature of thighs should be 165F on a meat thermometer. The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink. Remove turkey from oven. Place on cutting board. TENT the cooked turkey with foil.  Let stand for 20-30  min. This resting time allows the juices to saturate the meat evenly for the most tender turkey. Carve and serve...and tell everyone your secret- the Gourmet Gobbler Turkey Brining and Roasting Kit from Urban Accents.
For Grilling: When using either a gas grill or a charcoal grill cook the turkey using the indirect heat method.  With coals or burners on either side and a drip pan underneath the bird.
For Deep Frying: After brining and rinsing, make sure turkey is completely dry, inside and out, before frying. Place rub under the skin.  Follow instructions with fryer.

Enjoy!