Brine Boldly.Feast Famously.

Make your holidays easier.

First day of fall flavor — turkey, poultry, and the table, ready for 9/22.

Make your holidays easier.

Limited Edition

Celtic Sea Salt® Savory Brine Blend

$26.99

For Juicy & Flavorful Turkey, Chicken, Pork, Seafood, & More!

In celebration of Celtic Sea Salt's® 50th anniversary, this brine blend was curated with James Beard Award-winning chef Sohla El-Waylly to help create memorable meals around the table. Crafted with Celtic Fine Ground™ salt and aromatic herbs and spices for savory flavors and juicy results.

Made with Gourmet Herbs and Spices
Use as Dry Rub or Seasoning Too!

Ideal for larger birds and evenly seasoned, juicy results throughout.

1
MIX: In a large stockpot, brining bag, or food-safe bucket, stir the full pouch into 1 gallon cold water until fully dissolved.
2
BRINE: Submerge fully-thawed 12-16 pound turkey completely; weigh down with plate if it floats. Refrigerate 12-36 hours. Keep below 40°F.
3
COOK: Remove the turkey and pat dry. Evenly coat with butter or oil. Cook as desired to a safe internal temp.

Best when you want bold seasoning on the surface and extra-crispy skin.

1
SEASON: Use paper towels to pat a fully thawed 12-16 pound turkey dry. Rub half the pouch evenly over all surfaces, including inside the cavity.
2
BRINE: Place on a wire rack set into a tray. Refrigerate uncovered 24-48 hours. Keep below 40°F.
3
COOK: Do not rinse. Evenly coat with butter or oil. Cook as desired to a safe internal temp.

Do not brine kosher, pre-brined, or 'enhanced/self-basting' birds. They're already salted.

Brined to Perfection

Golden, Crisp

& Buttery

Main Course

Crispy Skinned Brined Salmon

Fish dry-brines in a flash. Just a few minutes in the Celtic Sea Salt® Savory Brine Blend seasons the salmon throughout and helps it withstand the broiler's high heat. This method is the easiest way to get crispy skin and tender meat. Broil until the skin crackles, then let the salmon gently finish cooking in the off oven.

Servings: 4
Cooking: 45 minutes