Man Meat BBQ The Real Poultry Primer
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Flavor Details
Flavor Details
Poultry Primer is exactly what you need for making your poultry moist and flavorful. Inspired by the comforting flavors found in our hit rub, Homestyle, this brine and injection will send your chicken and turkey to a whole new level. Easy to mix with water, or for an enhanced chicken flavor, mix with broth or stock.
Don’t let the name fool you, this would be a great injection for pork as well. Just mix with a fruit juice of your choice and experience some great flavors and moisture.
Take your Thanksgiving or Christmas turkey to a new level. Use 1 bag of Poultry Primer to brine your turkey. Mix 1 bag of primer and 64 ounces of water in a stock pot and simmer, stirring occasionally. Add candied ginger, sprigs of rosemary, all spice berries, some orange peel, or other seasonal favorites to your mix while simmering for a customized taste, if desired. Let simmer (not boiling) for 15 to 30 minutes, then remove from heat and let cool to room temperature. You can refrigerate until you are ready to use. When ready to brine your turkey, mix enough water to get your volume of liquid to a gallon. A 12 pound turkey will brine for 8-12 hours. A turkey over 12 pounds should be brined for at least 12 hours. Adjust as necessary for a bigger bird.
Directions for brining: For full strength, mix 1 cup of Primer to 64 ounces of liquid and shake well. (1 shaker is equal to 2 cups) adjust liquid quantity to personal preference
Directions for injecting: Recommend 1 tablespoon of primer to 16 ounces of liquid.
Recommended brining time:
- Chicken pieces (dark meat): 4 hours
- Chicken Pieces (white meat): 2 hours
- Whole Turkey: 1 hour per pound for brining
- Whole Turkey (pre-brined): recommend injecting 4 hours before cooking
Shipping & Returns
Shipping & Returns
Orders ship fast, usually the next business day, and everything is packed with care so it arrives ready to fire up. If your order shows up damaged or it's not what you ordered, just email orders@thekansascitybbqstore.com within 48 hours with a photo.
Our Promise
Our Promise
As a family-owned small business based in Kansas City, we carefully choose every brand we carry. We only partner with BBQ brands we trust for their quality, performance, and consistency.
Every order is packed with care by our team, and if you ever have a question or need help, we’re here to make it right.
Family Owned Since 2006
The Kansas City BBQ Store is a family-owned small business with deep roots in Kansas City barbecue. It was started by the family behind the famous Oklahoma Joe's, and is now owned and operated by the family behind American Fire BBQ — two generations of pitmasters carrying the same tradition forward.
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FAQs on Rub & Sauces
Have a question we didn't cover? Our team is quick on email.
How fast will my order ship?
How fast will my order ship?
Order by 1pm Central on a business day and it ships same day. Most orders land on your doorstep within 2 to 3 days, and you'll get tracking the moment it leaves our hands.
How do I pick the right rub for what I'm cooking?
How do I pick the right rub for what I'm cooking?
Start with the protein. Beef loves coarse, pepper-forward rubs. Pork and chicken take well to sweeter, sugar-based blends. Fish and veggies want something lighter. Every product page tells you what the rub was built for, and if you're stuck between two, ask us. We cook with this stuff every weekend.
How long do rubs and sauces stay good?
How long do rubs and sauces stay good?
Unopened, most rubs hold peak flavor for about a year and sauces until the date on the bottle. Once opened, keep rubs sealed away from heat and humidity (not on the shelf above the grill) and refrigerate sauces after opening. If it still smells strong, it still cooks strong.
What if a flavor isn't what I expected?
What if a flavor isn't what I expected?
Give it a second shot before you shelve it. Rubs behave differently depending on the protein, the heat, and how heavy you go. A blend that's just okay on chicken is often unbelievable on pork ribs, and most sauces open up when they're brushed on during the last few minutes instead of after. If you tell us what you cooked and how, we'll tell you how to get the most out of the bottle you've got.