Turkey Brine
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Category
Meat and Poultry
Author:
Submitted by Corporate Chef Andy Stewart
Ingredients
Ingredients
- 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
Directions
- Mix Fustini&rsquo,s Cranberry Balsamic Vinegar with all remaining ingredients together in a larg container thoroughly and let sit in refrigerator overnight before brining the turkey.
- Brine legs for 24 hours or whole turkey for 36 to 48 hours. Discard brine after use.