Brining Poultry with
DAVID’S Kosher Salt
Brining ensures that your poultry will retain it’s
moisture during the roasting process, resulting in a
juicy and flavorful bird.
Start with fresh, not frozen, poultry—giblets
removed and trussed.
Cover with a brining solution—1 cup DAVID’S
Kosher Salt per gallon of cold water, dissolved.
Make sure there is enough brine to completely cover
the bird. Cover with a lid or plastic wrap and brine
for eight hours or overnight, in the refrigerator.
When you are ready to roast, remove bird from brine,
pat dry and roast according to package directions.
Discard brining solution.