MEAT CHURCH: Bird Baptism – Poultry Brine (567g)

Bird Baptism: the comp-chicken brine that turns dry birds into juicy ones

Meat Church Bird Baptism is a poultry brine mix from Matt Pittman's Meat Church in Waxahachie, Texas, built from his competition chicken recipe for whole turkey, whole chicken, chicken pieces and wings. Soak your chook or Christmas turkey overnight and it comes out seasoned right through and juicy to the bone, whether it's headed for the smoker, the kettle or the oven. One 567g pouch does a whole turkey in a single hit.

The flavour

Clean and savoury rather than loud. Salt does the heavy lifting, pulling moisture and seasoning deep into the meat, while a touch of sugar rounds it out and helps the skin colour up. Spices and garlic sit quietly underneath, so the bird tastes properly seasoned without stealing the show from your rub. Zero heat — it's a base layer, not a finish.

How to cook with it

• Chicken: mix 1 cup of brine with about 1.9 litres (½ US gallon) of water, chicken stock or broth.
• Turkey: mix the entire bag with about 3.8 litres (1 US gallon) of water, or enough to fully submerge the bird.
• Brine in a food-safe container or brine bag for roughly 1 hour per 450g — or just go overnight. Rinse thoroughly, then pat completely dry before seasoning and cooking.
• Struggling to dissolve it? Warm the mix in a saucepan, then chill it completely before the bird goes in.
• Rogue move: throw in whole black peppercorns, citrus slices or fresh herbs to steer the flavour your way — and brine a tray of wings before they hit the smoker.

In the pouch

A free-flowing, salt-and-spice brine mix in a black re-sealable stand-up pouch, so you can do a few chooks across the season or the whole bag for one big turkey.

Ingredients & Dietary

Ingredients: Salt, sugar, spices, dehydrated garlic.

Dietary: Gluten free. No MSG.

Size: 567g (20oz). Origin: Made in the USA (Waxahachie, Texas).

Always check the physical label for the most accurate ingredient, allergen and nutritional information.

Hand-picked by The Rub Hub — see the full Meat Church range.

The Rub Smuggler's Verdict

I've smuggled a brined turkey onto more than one Christmas table and nobody's ever asked for the gravy to rescue it. Baptise the bird overnight, drive it deeper with T-Bird's Chicken Injection, then finish the skin with sweet Honey Hog or the Cajun kick of Holy Voodoo. — Darryl Rubb, The Rub Smuggler

Questions answered

How long should I brine a turkey or chicken?

Meat Church recommends about 1 hour per pound (roughly 450g) of poultry — overnight is the easy option. Rinse thoroughly and pat completely dry before cooking.

How much does one bag make?

The whole 567g bag goes into about 3.8 litres (1 US gallon) of water for a turkey. For chicken, mix 1 cup of brine with about 1.9 litres (½ US gallon) of liquid, so one bag covers several chooks.

Is Bird Baptism gluten free?

Yes — Meat Church lists it as gluten free with no MSG. Always check the physical label for the most accurate ingredient and allergen information.

Is Bird Baptism spicy?

No. It's a brine, not a rub — Cool As · 0/11 on the Rub Hub Heat gauge. The ingredients are salt, sugar, spices and dehydrated garlic.