Tender, Juicy Turkey Every Time!Try brining - just add water, salt, sugar and spices! You won't believe the difference. No more dry turkey breast.What does a Brine do? Brining seasons your turkey or other lean meats and increases the moisture content resulting in a juicier and more flavorful burd. It is especially helpful with turkey because brining insures that the meat stays juicy during the long roasting process. Never serve a dry Thanksgiving turkey again! Besides turkey, it is especially effective for chicken, pork and fish.Disposable brining bag is guaranteed not to leak. It is easy to use and keeps your refrigerator clean and drip-free. Recipe book included. Holds up to a 20 lb. bird.Basic Brine: 1 cup kosher salt 1 cup sugar or sweetener (honey, maple syrup, brown sugar) 8 quarts cold water, divided To prepare brine: Boil 2 quarts of water, add sugar and salt, stirring until completely dissolved. Add rest of water and let cool before submerging meat or poultry in the brining bag. Note: add ice cubes to the boiled salt/sugar solustion to cool the brine down faster.This recipe can be multiplied if more brine is needed to cover food. Makes 2 gallons.Instructions for use: Thaw turkey in the refrigerator. Make brine by following the Basic Brine (above) or the Maple-Glazed Orange Brined Grilled Turkey recipe included with brining bag. Place turkey in bag. Add cool brine inside brining bag. Seal bag tightly, making sure all excess air is removed (if bag is not sealed properly, it may leak). Place in the (empty) vegetable crisper or on a tray on lower shelf of the refrigerator. Brine for 12-24 hours, turning occasionally to make sure all parts of the turkey are submerged. Remove turkey from bag and pat dry. Dispose of brining bag. Grill or oven-roast turkey according to recipe (see insert inside box).