Best Juniper Brine Recipes

JUNIPER BRINE

Steps:

• In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
• Proceed with brining the turkey .
• Cook’s Note
• The easiest way to crush whole spices is to use a mortar and pestle or a spice grinder. If you do not have either of these kitchen tools, place the whole spices in a heavy lock-top plastic bag, seal the bag while pressing out all the air, and pound them with the bottom of a small, heavy saucepan until coarsely crushed.

JUNIPER BRINE

Steps:

• Put all the ingredients in a 3-4 quart saucepan.
• Add 8 cups of water and stir to combine; bring to a boil over medium heat, stirring until salt and sugar dissolve.
• Boil for 3 minutes, then remove from heat.
• Add 4 cups of ice water, stir, then set aside to cool.
• Have a heavy roasting pan ready and place the 2 oven cooking bags inside which should be nested in a double-layer.
• Open the bags wide, and roll down the tops to form a collar (helps keep the bag open).
• Remove the turkey from its wrapper, remove the giblets (store separately), and rinse and prepare bird.
• 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.
• 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.
• Place the turkey breast side down in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while it is brining.
• Just prior to roasting, remove the turkey from the brine.
• Discard the bags, all herbs and spices, and the used brine; rinse the bird under cold water and pat dry with paper toweling.
• Air-dry turkey for 4-6 hours under refrigeration (before cooking), for a crispier crust when roasting.
• The turkey is now ready to be roasted.