Juniper Brine

Total Time: 24 hrs 23 mins Preparation Time: 24 hrs Cook Time: 23 mins

Ingredients

• 2/3 cup kosher salt
• 2/3 cup sugar
• 5 fresh sage leaves
• 4 sprigs fresh thyme
• 2 bay leaves
• 6 whole cloves
• 1 teaspoon juniper berries, crushed (in mortar or spice mill)
• 1/2 teaspoon black peppercorns, crushed (in mortar or spice mill)
• 2 teaspoons allspice berries, crushed (in mortar or spice mill)
• 1 fresh or thawed turkey (10-25 pounds)
• 2 turkey-size oven cooking bags (reynold's preferred)

Recipe

• 1 put all the ingredients in a 3-4 quart saucepan.
• 2 add 8 cups of water and stir to combine; bring to a boil over medium heat, stirring until salt and sugar dissolve.
• 3 boil for 3 minutes, then remove from heat.
• 4 add 4 cups of ice water, stir, then set aside to cool.
• 5 have a heavy roasting pan ready and place the 2 oven cooking bags inside which should be nested in a double-layer.
• 6 open the bags wide, and roll down the tops to form a collar (helps keep the bag open).
• 7 remove the turkey from its wrapper, remove the giblets (store separately), and rinse and prepare bird.
• 8 place the turkey upright inside the bags with the legs pointing up; and pour the juniper brine over the top, and add an additional 2 cups of cold water.
• 9 draw up the inner cooking bag, squeezing out as much air as possible, and secure it closed with the twist-tie; do the same for the outer bag.
• 10 place the turkey breast side down in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while it is brining.
• 11 just prior to roasting, remove the turkey from the brine.
• 12 discard the bags, all herbs and spices, and the used brine; rinse the bird under cold water and pat dry with paper toweling.
• 13 air-dry turkey for 4-6 hours under refrigeration (before cooking), for a crispier crust when roasting.
• 14 the turkey is now ready to be roasted.