The Juicy Bird Poultry Brine
The Juicy Bird Poultry Brine
The Juicy Bird Poultry Brine
The Juicy Bird Poultry Brine
The Juicy Bird Poultry Brine
The Juicy Bird Poultry Brine
The Juicy Bird Poultry Brine
The Juicy Bird Poultry Brine
The Juicy Bird Poultry Brine

Forrest Green Farm

The Juicy Bird Poultry Brine

$13.00
Size
$13.00
Rendering loop-subscriptions

Premium Mineral Sea Salt, Maple Sugar & Herbs!

The Juicy Bird Poultry Brine elevates the taste and juiciness of chicken or turkey. The unrefined, mineral rich sea salt tenderizes the meat and helps the protein retail moisture during cooking. The additional of maple sugar provides a subtle sweetness, blanching the saltiness for a more complex flavor profile, while also aiding int he browsing of the skin. The specially selected herbs enhance & balance the natural flavors of the poultry, making it a perfect blend that is not too salty or not too sweet. Enjoy a juicy, flavorful, and moist chicken or turkey with Juicy Bird Brine! 

Brines 1 🦃 or 2 🐓 

Brine Formula

Sea Salt

Mineral Sea Salt is the world’s healthiest, most flavorful sea salt. It features a comprehensive mineral and trace element profile for enhanced taste and improved vitality—Nature’s perfect balance of macrominerals and trace element nutrients.

Organic Maple Sugar Crystals

Maple Crystals are made from Vermont maple tree sap with all the water removed. The final product is crystallized Maple sugar, which is known for its high antioxidant and mineral content. It has a low glycemic index and is rich in essential nutrients such as zinc, manganese, potassium, and calcium.

Orange Peel

Enhances the meat with a bright, aromatic, and slightly sweet flavor. The oils from the orange peel release delightful aromas that make your cooking smell wonderful during and after the brining process.

Sage

Sage imparts a distinct piney and woodsy flavor and aroma to the meat, which becomes more pronounced during the brining process. This results in a final dish that is both flavorful and aromatic. Additionally, sage contributes a subtle earthy undertone that beautifully complements poultry.

Marjoram

Marjoram imparts a delicate flavor to meat that is sweet, citrusy, and slightly floral.

Thyme

Thyme offers an earthy, robust flavor that adds depth to meats, making them more flavorful and complex. 

Rainbow Peppercorns

The combination of black, white, green, and pink peppercorns introduces a nuanced and vibrant array of flavors to the brine. Black peppercorns deliver a robust and pungent heat, while white peppercorns add a milder, earthy undertone. Green peppercorns contribute a fresh, slightly tangy taste, and pink peppercorns bring a subtle sweetness with fruity notes. Together, this colorful medley not only enhances the brine's taste profile but also creates a complex and aromatic infusion that elevates the meat.

Rosemary

The essential oils in rosemary penetrate the meat fibers during brining, enhancing rich flavors and resulting in a more flavorful and moist final product.

Bay Leaf

The main purpose of bay leaves is to impart their unique, subtle herbal flavor with slight clove-like notes to the brine. As the brine is heated and then cooled, the bay leaves release their flavor into the liquid, enabling the spices and aromatics to infuse the meat with a more complex and well-rounded taste from within.

Brine Directions and Recipes

To brine a turkey (12-24 pounds), boil 2 quarts of water. Stir in the whole bag of dry brine until the salt dissvoles. Add 2 quarts of cold water and let it cool. Place the turley in the brine and refrigerate for 12-24 hours. After brining, take our the turkey and pat it dry before cooking.

  • 1 pasture raised whole turkey 
  • 1 cup sea salt or Himalayan pink salt 
  • 1 gallon filtered water 
  • 1 cup raw honey
  • 3 tbsp. FGF Poultry Seasoning 
  • 3 tbsp. black peppercorns 
  • 1-2 onions, quartered
  • 1-2 lemons, cut in half
  • Fresh herbs (sage, thyme, rosemary)
  • Herb Butter (see below)

Make the Juicy Bird Brine (directions on the bag) then submerge the turkey in the brine. The general rule of thumb for brining is about 1 hour per pound of turkey, 24 hours is the maximum you should brine any bird.

When it is time to cook the turkey, rinse with cold water and blot dry. Separate the skin from the meat just enough on the edges to place herb infused butter under the skin. Then rub more herb butter all over the outside skin of the bird. Stuff the cavity of the bird with the onions, lemons, and fresh herbs. Truss the bird with butchers twine. Next, season the butter rubbed skin with salt and place in a roasting pan.

Add 1 cup of water or bone broth, cover with foil and roast on 325 degrees for 12-15 minutes per pound. While cooking, baste the turkey with juices from the bottom of the pan, this will help ensure a moist turkey.

Remove foil for the last 45 minutes so that the turkey can brown. Monitor until the thickest part of the thigh reaches 165 degree using a meat thermometer. Once cooked, let rest for at least 15 minutes before slicing. 

Herb Butter

  • 1 stick of butter, room temperature
  • 1 tbsp. sage, finely chopped
  • 1 tbsp. rosemary, finely chopped
  • 1 tbsp. thyme, finely chopped
  • 1 tbsp. parsley, finely chopped
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper


In a bowl add the butter, sage, rosemary, thyme, parsley, and the salt and pepper. Stir together until combined. 

For chicken (parts or up to 5 pounds) boil 1 quart of water. Off half of the dry brine and stir until is dissolves. Then, mix in 1 wart of cold water and let it cool. Place the chicken in the brine and refrigerate for 4-12 hours. Remove the chicken from the brine, pat it dry and then cook.

  • 1 pasture raised whole chicken
  • 1 onion, peeled and quartered
  • 1/2 of a lemon
  • 1-2 garlic cloves 
  • 1-2 tbsp. FGF Poultry Seasoning
  • 1 tsp. sea salt 
  • 1 tsp. pepper
  • 1-3 tbsp. butter, ghee or extra virgin olive oil
  • handful of fresh herbs like rosemary, thyme, sage
  • 3-4 cups vegetables, chopped*

Make the Juicy Bird Brine (directions on the bag) then submerge the chicken in the brine.

Preheat oven to 450 degrees.

Pat the chicken dry. Stuff the open cavity of the bird with the peeled and quartered onion, half a lemon, some of your favorite fresh herbs, and garlic cloves. 

Completely rub down all the skin of the chicken with room temperature butter or oil. You can even gently slit the skin from the breast and rub butter or oil under the skin.

Sprinkle the buttered chicken with salt, pepper and FGF Poultry Seasoning.

Chop up your desired vegetables and mix with butter or oil and sprinkle with FGF Poultry Seasoning, salt and pepper. 

Place the chopped vegetables on the bottom of a roasting pan and place the stuffed chicken, breast side up, on top of the vegetables.

Cook for 15 minutes on 450 degrees and then lower the temperature to 350 degrees. Continue baking for 60 to 90 minutes depending on the size of your bird. Insert a thermometer into the thickest part of the thigh and it is ready when it reads 165 degrees and the skin is browned. Do not over cook as pastured animals can become dry if cooked too long. 

When the chicken is done cooking, remove the pan from the oven and let the bird rest for 15 minutes prior to slicing. Discard the contents from the cavity, carve and enjoy.

*Vegetable Note

We use a combination of carrots, potatoes, and onions; however, any vegetable will work. If your chicken is on the smaller side (3lbs), cut your vegetables reasonably small, so they cook through along with the chicken. This chicken can be roasted without vegetables if preferred, but we recommend using a roasting rack.