Fire & FlavorApple Sage Perfect Brine - Turkey Brine Kit with Bag for Roasting, Grilling, Smoking, and Frying - Brining Seasonings for Cooking and Turkey Brine Bag - Turkey Brine and Rub Kit, 1 Count (Pack of 1)

This brine is fantastic! I used it to smoke a turkey and it was as good as advertised. The flavor that this brine gives off was great. I had an 8lb turkey that I brined for roughly 7 hours and then smoked with apple wood pellets. It was delicious and will absolutely order it again for thanksgiving.

We love brining our Thanksgiving bird, and this kit makes it easy. The bag is sturdy and seals easily, no worries about it leaking or bursting open. The seasonings were very good, and our turkey was deliciously moist and not overly salty. A bit expensive for a single use package, but you take what you can get when you can't find something locally and this is the quickest option.

really makes the bird tender and juicy

Coms with everything you need except the bucket. I used a large Styrofoam cooler I had. I brined a15 pound turkey which was our second one. Turkey was very moist , tender and tasty. We ended up eating at midnight because we couldn't wait! My son was ready for leftovers again in the morning.

Used this kit for our 17lb Thanksgiving bird and produced mouthwatering results. I’ve brined a turkey before and it has always come out reliably good. The excellence of this kit is in its ease of use (directions very straightforward) and how self-contained it is (salt and aromatics within, nice sized bag). I will definitely use the kit (or one of its sister flavors) again.All of that said, don’t think that buying this kit = perfect bird. A couple of additional tips:1) Plan ahead (I began brining Tuesday night for a Thursday dinner and wrote down a timeline of when to do what)2) If you’re not stuffing your bird with, well, stuffing, stuff it with some aromatics. I used a quartered onion, quartered lemon, fresh poultry spices, and plugged the two cavity ends with half an apple.3) Put a cup of liquid in the bottom of the roasting pan (I used cheap white wine).4) Baste the outside of the bird with oil before putting it in the oven but don’t baste it again. Tent your bird with foil (shiny side up) for the first half of the cook time, then remove the foil. That’s it: don’t baste (and continually open the oven door).

Followed the directions and my 20 pound turkey was delicious. Soaked for approximately 24 hours, did not rinse, dried in refrigerator overnight. I did stuff the turkey and make gravy with the drippings. I didnt add any salt to my dressing or gravy. The dressing was perfect and while the gravy was a little saltier than I would have made it, it was still delicious. I also didnt salt my potatoes when I cooked them so everything evened out perfectly. I will purchase this brine again. One word of advice is to have a second set of hands while pouring the brine into the bag. I didnt and the bag began to collapse and spilled some before I could adjust it. Lesson learned for next time. But I dont like too many chefs in the kitchen. Also, having the husband there to carry the pan to and from the refrigerator was handy as well, as this was quite heavy once all put together. Well worth the effort.Oh one more important point. My tried and true rule for cooking a stuffed turkey has always been 20 minutes per pound of turkey. This advice passed down from my grandmother and my mother. So for a 20 lb bird, I usually keep him in the oven for 6.5 to 7 hours on 350, fully covered. Thankfully I check on him after about 5 hours and eventually remove the cover for the skin to brown. This guy was done in 5 hours, browned and all, even though he was double covered in aluminum foil. I do start the oven at 425 but turn it down to 350 as soon as he goes in. This time, I also slid some pats of butter under the skin and then secured the skin back in place with toothpicks. And even though my family always loves my turkey and dressing and gravy, this year was the best ever! Also nice to find a great product made "locally" in Athens, Ga. since I'm in Athens, Al.

I have cooked TG turkeys for 32 years. I have brined turkey using the Fire and Flavor packets the past two years. Though my previous turkeys have been certainly acceptable, I have never had so many raves about the moistness and flavor of the turkeys as I have with Fire and Flavor. Using these kits, and following the 24 hour brining process as directed, I made two perfectly browned, superbly seasoned, highly moist turkeys. After the dinners, I have overheard more than one diner say that they will be going to amazon and buying these kits because they've never tasted such good roasted turkey. And, it's especially great because the brining process is made almost painless with this simple herb/salt packet and included brining bag. The directions are brief, clear, and easy to follow. (see above review with great details) The turkeys I brined were at the top of the weight range, both at 24 pounds and odd ounces. The included spices and liquid additions (water and vinegar) were more than enough to handle the large turkeys. I used a large cooler to ice down the turkey, changing water and adding ice as needed to keep it good and cool.What do I especially like about the kit? While the price may be a bit steep, it is certainly less expensive than gathering new and fresh individual bottles of all the included spices. And, as the holiday approaches, I need every minute I can find -- having the spices all measured and ready to go it worth the extra cost, in my books! The brining bag is super heavy duty...no worries about a rupture, like I've had with some food bags. Overall, this kit earns ten gobble gobbles from me. Oh, a last note: I had a bit of hesitation when I initially ordered since I wondered if the "fire" part of the "Fire and Ice" meant hot seasoning...thermally challenged people, have no fear. This is not a hot and spicey turkey -- just a superbly seasoned one.

I ordered this item for 70.00$ because the description say “pack of 6” please not it’s only one brine kit.

Amazing brine kit