Fustini's Oils and Vinegars
Turkey Brine

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Turkey Brine


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Turkey Brine

Submitted by Corporate Chef Andy Stewart


  • 1-gallon cold water
  • 1 cup kosher salt
  • 1 teaspoon garlic juice
  • 1 teaspoon onion juice
  • ½ cup molasses
  • ¼ cup Fustini’s Cranberry Pear balsamic
  • 3 whole cloves
  • 2 bay leaves
  • 1 cinnamon stick


Step 1. 

Mix Fustini’s Cranberry Balsamic Vinegar with all remaining ingredients together in a larg container thoroughly and let sit in refrigerator overnight before brining the turkey.

Step 2. 

Brine legs for 24 hours or whole turkey for 36 to 48 hours. Discard brine after use.

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