For turkeys up to 24 lbs:
In a large pot, combine Spiced Brine Blend with 1 quart water and bring to a boil for 5 minutes. Remove from heat, add 1 gallon cold water and refrigerate until completely cooled. Place turkey in a brine bag or other large container. Pour cooled brine mixture over the bird. Add cold water until the bird is fully submerged and seal bag tightly. Brine in the refrigerator for 30 minutes per pound. For turkeys less than12 lbs, use 1/2 jar. Be sure to rinse brine off turkey before cooking.
For deep fried turkey:
Brine as usual. After brining and rinsing, make sure turkey is completely dry, inside and out, before frying.
For turkey breast or whole chicken only:
Reduce brine blend, stock and water by 50%. Refrigerate for 6-9 hours before cooking.