Brine traps moisture and flavor into your main course, leaving you with tender, succulent, and full-flavored meats. 
How To Use:
For 15-20 lbs of turkey, pork, beef, etc., use the whole jar. Pour brine mix into large pot, add 1 quart water and bring to a full boil. Add sugar or maple syrup to taste, and boil for 5 minutes. Remove from heat and add 1 gallon ice water and refridgerate until completely cool. 
Place your meat into a bag or container, and pour the brine over, adding extra water until completely submerged. Seal in your container and refridgerate (or use a cooler filled with ice) for at least 24 hours. Enjoy!