This was the review we got from one of Farmers Market Customers recently about last year's turkey using Local Spicery's DIY Brining Brownbag.  Simply explained,  meat can be made more tender and moist by immersing it in a solution of salt and liquid, usually water.  Brining works through two processes: 1)  Salt breaks down the muscles, tenderizing the meat, and 2) the tenderized meat allows the liquid to saturate the meat, making it plumper and juicier.  By infusing spices and herbs into the liquid, subtle flavorings can be added not just to the surface of the meat, but also throughout, making every bite tender and flavorful.
Local Spicery’s Brown Bag for Brining delivers the rich, complex flavors you have come to expect from our all natural, freshly-milled spices.  Everything you will need is included in the Brown Bag: Brining Spice, Salt, and a Brining Bag. 
Traditional:  Bright aromatic flavors of Bay leaf, Juniper, and Fennel deliver a very familiar, homey flavor.  Pair with our traditional poultry seasoning as a dry rub for greater depth and a real traditional Thanksgiving flavor
French Herbs: Infuses your meat with the flavors of Tarragon, Basil, Dill, and Orange Peel for an authentic French country flavor.  Pat your bird down with oil or butter and Local Spicery's Bonnes Herbes de Paris for a sophisticated continental flavor profile.
Chetumal: Delivers a spicy, Yucatecan flavor through Paprika, Chiles, and Mexican Oregano.  We will be pairing our Chetumal-brined turkey at home this year with our popular Axiote Seasoning Blend and Meyer lemon juice for a classic Central American flavor.