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Turkey (4-5KG):
Use 1 cup of dry brine in 4-8 litres of water. Refrigerate up to 24 hours. Remove from brine solution and Allow to air dry in the refrigerator for 12-24 hours. (this helps the skin to dry out so it becomes crispy when cooking). Season with your favourite Lane's BBQ Rub cook to perfection & enjoy!!
**Double recipe for larger turkey
Pork:
1/2 cup of brine in plastic gallon bag. Fill half of bag with water. Refrigerate for 2-24 hours. Remove from Brine Solution rinse and pat dry. Season with your favourite Lane's BBQ Rub cook to perfection & enjoy!!
Chicken: