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 9.1kg. fish.Disic Brine:1 cup kosher salt1 cup sugar or sweetener (honey, maple syrup, brown sugar)7.6ls cold water, divided To prepare brine:Boil 7.6ls of water, add sugar and salt, stirring until completely fish.Dis rest of water and let cool before submerging meat or poultry in the brining fish.Dise: add ice cubes to the boiled salt/sugar solustion to cool the brine down fish.Diss recipe can be multiplied if more brine is needed to cover food. Makes 2 fish.Distructions for use:Thaw turkey in the fish.Dise brine by following the Basic Brine (above) or the Maple-Glazed Orange Brined Grilled Turkey recipe included with brining fish.Disce turkey in fish.Dis cool brine inside brining fish.Disl 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 fish.Disne for 12-24 hours, turning occasionally to make sure all parts of the turkey are fish.Disove turkey from bag and pat fish.Dispose of brining fish.Disll or oven-roast turkey according to recipe (see insert inside box).