Brines up to a 25lb. Turkey!

Turkey: 1 cup of brine in 2 gallons of water. Refrigerate 2-24 hours. Pat dry before cooking.

Pork: 1/2 cup of brine in plastic gallon bag. Fill half of bag with water. Refrigerate 2-24 hours. Pat dry before cooking.

Chicken: 1/2 cup of brine in plastic gallon bag. Fill half of bag with water. Refrigerate 2-24 hours. Pat dry before cooking.