Not just seasoning - strategy.

Somethin’ To Brine With is your shortcut to juicy, flavorful proteins every time. This aromatic blend infuses each bite with bright citrus, savory herbs, and just the right touch of salt and sweetness for perfectly balanced, pull-apart tender results.

Designed for cooks who take flavor seriously, B.T. Leigh's brine locks in moisture while laying down layers of flavor that go far beyond the surface. From Sunday roasts to holiday feasts, this blend makes your cook the main event.

Why Wet Brine?

Wet brining is the secret to juicy, seasoned-through meat. The salt solution gently transforms proteins so they retain more moisture, while aromatics like citrus and herbs penetrate deep for flavor in every bite. The result: protein that’s tender, juicy, and nearly impossible to overcook.

Wet vs. Dry Brine

A dry brine relies on salt alone to draw moisture from the surface, while a wet brine submerges your bird in a seasoned bath, adding both flavor and hydration. Dry brining is faster, but wet brining delivers deeper, more balanced seasoning and unbeatable tenderness.

How to Use

Use a half bottle of brine mix per gallon of water. Submerge completely and refrigerate for 12–24 hours. Rinse lightly, pat dry, and cook as desired.

Citrus Herb Poultry Brine

Flavor Profile

Bright citrus, fresh herbs, and subtle spice with a hint of sweetness. A well-rounded blend that enhances without overpowering.

Perfect For

Whole Turkey, Chicken, Duck, Quail, and even Pork Loin. Ideal for Thanksgiving, holiday feasts, or any meal where juicy, flavorful meat takes center stage.

Ingredients

Sea Salt, Turbinado Sugar, Somethin’ To Cluck About (sage, thyme, rosemary, marjoram, smoked salt, savory, lemon peel, chervil, juniper berries, orange peel, black pepper, nutmeg), Onion, Garlic, Sumac.

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