GOBBLER HOLLOW | Bird Brine Kit [Turkey, Chicken, Duck, & Goose]

We've went ALL IN on this kit and it's ready to bring tears of joy to your dinner table. It's SIMPLE to make this years' bird, your best ever by a long-shot.

Each GOBBLER HOLLOW BRINE KIT Includes:

• 18 OZ SPECIAL EDITION GOBBLER HOLLOW BIRD BRINE MIX
• 5 OZ SEASONING FLAVOR OF YOUR CHOICE
• 5 GALLON HEAVY DUTY BRINE BAG AND ZIP TIE
• PACKET OF "DRINKIN DIP" MIX - MAKES 2 CUPS OF DELICIOUS RYE DIP
• TACTICALORIES DECAL
  
• KIT BUILT IN A HAND-STAMPED SPECIAL EDITION CRAFT BOX

MADE IN ROCHESTER, NY USA - IN STOCK NOW - EASY TO USE - SHIPS VIA USPS PRIORITY MAIL (2-3 DAY TRANSIT) - APO/AE/FPO SHIPPING DAILY

We're offering FIVE flavor options to BLOW your guests' minds >> CLASSIC SAVORY, SWEET HEAT, CAJUN, HICKORY BBQ, OR TACO TURKEY! Brine Kit makes 1 large Thanksgiving Turkey or 2 Chickens/Ducks/Geese. You will have seasoning left over.

ALSO INCLUDED -- Our new DRINKIN' DIP pairs PERFECTLY with whatever you're sipping on to deal with your in-laws this holiday season. Each packet makes 2 cups of delicious homemade rye bread or spinach & artichoke dip!

Speaking with an old timer about turkey hunting over a fresh pull of corn liquor, he tells the story of a place called Gobbler Hollow. A hidden honey-hole nestled in the Northern Appalachian foothills of Western Pennsylvania. “WE HAD TOMS WITH BEARDS LIKE AXEMEN AND SPURS THAT COULD TAME THE WILDEST STALLIONS IN TEXAS.” Named in its honor, Gobbler Hollow Bird Brine incorporates our time-tested recipe to bring forth unforgettable flavor and unmatched tenderness. With the quality you’ve come to expect from Tacticalories, Gobbler Hollow will forever set the standard for the best bird you’ve eaten.

BRINING INSTRUCTIONS

Now, if the thought of "brining" a turkey is intimidating to you, forget it. It's easy breezy... we do all the hard work.

THANKSGIVING TURKEY: Mix entire brine mix bag into 1 gallon of ice water and 1 gallon of cold apple cider (apple juice is an acceptable replacement). Mix well (3-5 minutes). Place brine bag inside of clean 5 gallon bucket for stability. Place fully thawed bird in bag, breasts side down. Slowly pour brine/liquid mix over bird to fully cover. Allow the bird to soak for at least 12 hours in brine, but no less than 1 hour per lb. Prior to cooking, wash off brine, pat dry. Rub with Tacticalories seasoning and smoke, bake, fry or grill. The meat will be so moist and juicy, you’ll be gobblin' up a storm!

CHICKEN: Mix 1 LEVEL CUP of brine mix bag into 1/2 gallon of ice water and 1/2 gallon of cold apple cider. Mix well. Place brine bag inside of clean 5 gallon bucket for stability. Place fully thawed bird in bag, breasts side down. Slowly pour brine/liquid mix over bird to fully cover. Allow the bird to soak for at least 12 hours in brine, but no less than 1 hour per lb. Prior to cooking, wash off brine, pat dry. Rub with Tacticalories seasoning and smoke, bake, fry or grill. 

FOR BEST RESULTS: Bring water and cider to boil, add brine mix and mix well for super saturation. Allow brine/liquid mix to cool completely in refrigerator before pouring over bird. 

TO USE AS DRY BRINE - Dry bird breasts or thighs and apply a thick covering of the dry brine mix. Allow to rest in the refrigerator for 1-2 days. Wipe or wash off access brine and rub with Tacticalories seasoning and smoke, bake, fry or grill.

ARTICLE:

• HOW & WHY TO BRINE

After The Brine; How to Cook Your Turkey

• Lace up your polished White New Balances... 
• Preheat your smoker or oven to 325°.
• If you've brined your turkey overnight with GOBBLER HOLLOW, make sure you wash the mixture off and dry the bird completely.
• Apply a light coating of olive oil to the skin and rub with your Tacticalories seasoning of choice.
• PRO-TIP: Apply a light coating of Tacticalories Bad Hombre Taco sauce, RED HOT or similar sauce to add a unique spicy element to the flavor.
• Place bird on baking rack or grill grates, breast side up.
• Secure favorite adult beverage, consume responsibly-ish.
• PRO-TIP: If the turkey breasts/wings are blackening, cover them with aluminum foil. Check 2/3 of the way through your cook.
• Cook until the thickest portion of breast meat reaches 165° and thigh meat reaches 180° - this is typically around 3 to 3 1/2 hours.
• Allow to rest for 15 minutes, slice, and be ready to sign autographs, Chef.

BRINE INGREDIENTS: