Sunday’s Finest Buttermilk Brine Kit | Seasoned Sorcery

A little forethought. A feast to remember.

Brining bag included in both sizes. Every kit comes with separately packed salt, brown sugar, brine spices, and preparation instructions. Just add water, fresh buttermilk, and your meat.

Golden roast chicken. A platter of buttermilk fried chicken. Ribs headed for the smoker. A turkey worth gathering around. Sunday’s Finest is the Flame Tender’s well-loved buttermilk brine, packed and ready for the meals you want people to remember.

Sage, rosemary, and thyme meet peppercorns, coriander, garlic, onion, cumin, and earthy ancho chile. Salt and brown sugar round out the blend; fresh buttermilk brings it to life in your kitchen. It’s a savory, aromatic beginning for poultry and pork, whether you roast, smoke, grill, or fry.

Each kit includes separately packed salt, brown sugar, and brine spices, a brining bag, and preparation instructions. You add water, fresh buttermilk, and the meat.

Brined in Sunday’s Finest. Finished over the flame. Made to bring everyone to the table. The golden turkey pictured in our gallery was prepared with this brine and cooked by Jon, our Flame Tender.

Choose your gathering

Medium Turkey Pack — $20

Sized for a 10–18 lb turkey, with plenty of reasons to reach for it throughout the year. Jon also uses this size for a pork butt, a couple of racks of ribs, or two chickens. Think Sunday roasts, summer cookouts, and a batch of fried chicken for the people you love feeding.

Add: 4 cups water + 4 cups fresh buttermilk.
Net weight: 1 lb 5.7 oz (615 g).

Jumbo Turkey Pack — $30

Sized for an 18–25 lb turkey, this is the pack for the big bird and a full table. Bring it out for holiday dinners, family reunions, backyard gatherings, or a generous weekend roast with leftovers to look forward to.

Add: 8 cups water + 8 cups fresh buttermilk.
Net weight: 2 lb 13 oz (1,276 g).

Pack sizes are based on turkey weight. For other cuts, use a snug food-safe container to support the included bag and keep the meat covered by the prepared brine.

The Feastkeeper and the Flame Tender

When Jon and I met, he could not cook—and he had never met a green vegetable he liked.

My mom watched him grow into the Flame Tender we know and love, meal by meal. As his cooking grew, so did her proud little smirk. You knew if my mom liked you, and you knew if she didn’t. She loved Jon’s cooking, loved this brine, and enjoyed it many times over the years.

She was our Feastkeeper, carrying on the Sunday dinners she inherited from her grandmother. She told me often how proud she was of the life Jon and I had built together. Their relationship always touched my heart.

Sunday’s Finest brings those memories together with one of his best recipes: the one he reaches for when he wants everyone to leave the table happy, with a little planning and very little fuss.

From the Flame Tender’s kitchen, with our Feastkeeper in our hearts.
— Carol

Make it Sunday’s Finest

Combine the three dry packets with the water amount for your kit. Bring to a boil, stirring until the salt and sugar dissolve. Cool promptly, then refrigerate until 40°F or below before mixing in cold buttermilk and adding meat.

Follow the enclosed instructions. Keep poultry and brine refrigerated at 40°F or below; brine for 24–48 hours without exceeding safe refrigerated storage time. Discard used brine. Fully thaw and thoroughly dry any turkey before frying, and follow your fryer’s instructions.

For an herbal finish on poultry, season the outside after brining with Feastkeeper Salt-Free Poultry Blend. Feastkeeper is sold separately.

Ingredients & care

Salt packet: kosher salt.
Sugar packet: brown sugar.
Spice packet: peppercorns, dehydrated onion, thyme, coriander seeds, rosemary, sage, cumin, garlic powder, bay leaves, and ancho chili powder.

Fresh buttermilk is not included; customer-added buttermilk contains milk. Store unopened dry packets in a cool, dry place. Keep prepared brine and meat refrigerated.

This product was produced in a home kitchen that is not subject to state licensure or inspection and that may also process common food allergens such as tree nuts, peanuts, eggs, soy, wheat, milk, fish, and crustacean shellfish. This product is not intended for resale.