Sweetwater Spice Apple Rosemary Sage Classic Holiday Turkey Bath Brine Concentrate Reviews

4.9 Rating 74 Reviews

About All Things Barbecue:

It all started simply enough: just a few friends and family gathering in the backyard, enjoying good company and good food. Somewhere along the line, this simple family tradition turned into a passion, culminating with the 2009 opening of All Things Barbecue.

Located in America’s heartland and shipping across the country. All Things Barbecue has a simple goal: to spread the passion for outdoor cooking to as many people as possible.

Visit Product Page

“This is one dandy brine! The turkey comes out with a fabulous smell. That aroma carries over to an even more wonderful flavor in the bird. Don’t worry that an overpowering sage flavor may offend your family and friends. It is delicate and awesome!”

1 Helpful Report

Posted 2 years ago

“I originally scoffed at the thought of purchasing a brine when I could just make my own...but nevermind, this was by far the best turkey we've ever had. I used this brine (as directed), then injected the spatchcocked turkey with rosemary/sage/thyme-infused butter, and seasoned with Cattleman's Ranchero. Smoked it at high heat (350-375F) for just under 2 hours. Highly recommended. In fact, I'm getting this brine for my officemates as a Christmas present. Thanks Chef Tom!!”

1 Helpful Report

Posted 2 years ago

“It was our best Thanksgiving turkey we've ever had!”

1 Helpful Report

Posted 2 years ago

“I've been using this bring for years, family and friends look forward to my tourney all year. They can't wait to put my meat in their mouth”

Helpful Report

Posted 2 years ago

Author didn't leave any comments.

Helpful Report

Posted 2 years ago

“The family said it was the best smoked Turkey we’ve ever had!!”

1 Helpful Report

Posted 2 years ago

“This turkey brine will give you a very moist and super savory and flavorful turkey. I followed Chef Tom's recipe for the spatchcocked smoked turkey and substituted half of the water with apple cider, Brined for 14 hours (14# turkey), then seasoned with the Cattleman's Ranchero (my new go-to poultry spice blend) and air-dried in the fridge overnight to dry the skin. Smoked at approx 275 on an offset with cherry and pecan for about 3 hours, then finished in the oven after achieving adequate smoke and rested for 30 minutes. No need to baste during smoking, the skin was perfect and the meat was incredibly moist. Buhbye turkey fryer!”

Helpful Report

Posted 2 years ago

“This helped me make the best Turkey ever. This magical bath brine makes me look forward to the next time I smoke a turkey.”

Helpful Report

Posted 2 years ago