MORTON®
— Since 1848 —
COARSE
KOSHER
SALT
NET WT 48 OZ ( 3 LB) 1.36 kg
REMARKABLY VERSATILE
This is the must-have slat for all your cooking needs. Morton® Kosher Salt has coarse flakes that are easy to pinch so you can sprinkle the perfect amount of salt to bring out the natural flavors in any dish. Use it for seasoning", grilling", brining", and delighting.
Kosher for Passover
MORTON®
— Since 1848 —
COARSE
KOSHER
SALT
NET WT 48 OZ ( 3 LB) 1.36 kg
USAGE TIPS:
Generally", you can use Morton® Coarse Kosher Salt as you would table salt", teaspoon for teaspoon. For amounts greater than 1/4 cup", increase the amount of Kosher Salt by one tablespoon for each 1/4 cup of table salt.
BRINING MEAT
Brining is a simple way to add flavor and moisture to turkey", chicken and even seafood. To brine", simply soak the meat in a solution of salt and water prior to cooking. Add some sugar or spice to the mix to bring in extra flavor!
TURKEY BRINE RECIPE
1 cup Morton® Coarse Kosher Salt
1 cup sugar
2 gallons of cool water
12 to 15 pound fresh", whole", bone-in-skin-on turkey", rinsed and patter
8 tablespoons unsalted butter", divided (5 tbsp softened. 3 tbsp melted)
1/2 teaspoon ground black pepper
1 cup white wine", chicken broth or water
To Brine: Combine Morton® Kosher Salt and sugar in cool water in a large", clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight", up to 14 hours. Remove the turkey from the brine; rinse inside and out; pat dry with a paper towel.
To Roast: Mix softened butter with pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour 1 cup liquid over the pan bottom to prevent drippings from burning. Roast at 450° F for 25 minutes", baste and rotate in roasting pan. Continue roasting and basting for 25 minutes or until skin turns golden brown. Reduce temp to 325° F; continue to roast until the minimal internal temperature reaches 165° F. Remove from oven", let stand 20 minutes before carving.
