{"product_id":"meat-church-bird-baptism-poultry-brine-20oz","title":"MEAT CHURCH: Bird Baptism – Poultry Brine (567g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — a brine (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 567g (20oz) re-sealable pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole turkey, whole chicken, chicken pieces, wings\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBird Baptism: the comp-chicken brine that turns dry birds into juicy ones\u003c\/h2\u003e\n\u003cp\u003eMeat 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.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eClean 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.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChicken:\u003c\/strong\u003e mix 1 cup of brine with about 1.9 litres (½ US gallon) of water, chicken stock or broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTurkey:\u003c\/strong\u003e mix the entire bag with about 3.8 litres (1 US gallon) of water, or enough to fully submerge the bird.\u003c\/li\u003e\n\u003cli\u003eBrine 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.\u003c\/li\u003e\n\u003cli\u003eStruggling to dissolve it? Warm the mix in a saucepan, then chill it completely before the bird goes in.\u003c\/li\u003e\n\u003cli\u003eRogue 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices, dehydrated garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 567g (20oz). \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eHand-picked by The Rub Hub — see the full \u003ca href=\"\/collections\/meat-church\"\u003eMeat Church range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-ok-sign.png?v=1782795599\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eI'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 \u003ca href=\"\/products\/meat-church-chicken-injection-t-birds-poultry-injection-16oz\"\u003eT-Bird's Chicken Injection\u003c\/a\u003e, then finish the skin with sweet \u003ca href=\"\/products\/meat-church-honey-hog-bbq-rub\"\u003eHoney Hog\u003c\/a\u003e or the Cajun kick of \u003ca href=\"\/products\/meat-church-holy-voodoo-seasoning\"\u003eHoly Voodoo\u003c\/a\u003e. — Darryl Rubb, The Rub Smuggler\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow long should I brine a turkey or chicken?\u003c\/h3\u003e\n\u003cp\u003eMeat Church recommends about 1 hour per pound (roughly 450g) of poultry — overnight is the easy option. Rinse thoroughly and pat completely dry before cooking.\u003c\/p\u003e\n\u003ch3\u003eHow much does one bag make?\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003eIs Bird Baptism gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes — Meat Church lists it as gluten free with no MSG. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eIs Bird Baptism spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. 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.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"How long should I brine a turkey or chicken?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"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.\"}},\n    {\"@type\": \"Question\", \"name\": \"How much does one bag make?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"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 (half a US gallon) of liquid, so one bag covers several chooks.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Bird Baptism gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - Meat Church lists it as gluten free with no MSG. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Bird Baptism spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"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.\"}}\n  ]\n}\n\u003c\/script\u003e\n","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":44529646633002,"sku":"MEAT_CHURCH_BIRD_BAPTISM_BRINE","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-bird-baptism-poultry-brine-567g-front-v2.png?v=1793975715","url":"https:\/\/www.therubhub.com.au\/products\/meat-church-bird-baptism-poultry-brine-20oz","provider":"THE RUB HUB","version":"1.0","type":"link"}