Ingredients for Juniper Brine
- Kosher Salt
- Sugar
- Fresh Sage Leaves
- Fresh Thyme
- Bay Leaves
- Cloves
- Juniper Berries
- Black Peppercorns
- Allspice Berries
- Turkey
- Oven Cooking Bags
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How to Make Juniper Brine
- In a 3-4 quart saucepan, combine all brine ingredients (see below).
- Add 8 cups (64 fl oz) of water and stir until the salt and sugar are completely dissolved.
- Bring to a boil over medium heat, stirring constantly.
- Boil for 3 minutes, then remove from heat.
- Stir in 4 cups (32 fl oz) of ice water. Let the brine cool completely.
- Prepare a heavy-duty roasting pan. Nest two oven-safe cooking bags inside each other.
- Open the bags wide and roll down the tops to create a collar.
- Remove the turkey from its packaging. Remove giblets, rinse the turkey thoroughly, and pat dry.
- Place the turkey upright inside the nested bags, with the legs pointing upwards.
- Pour the cooled juniper brine over the turkey. Add an additional 2 cups (16 fl oz) of cold water to the bags.
- Carefully seal the inner bag, squeezing out as much air as possible. Secure with the twist tie.
- Repeat for the outer bag.
- Place the turkey breast-side down in the roasting pan. Refrigerate for 12-24 hours, turning the turkey 3-4 times during brining.
- Just before roasting, remove the turkey from the brine bags.
- Discard the bags, herbs, spices, and used brine.
- Rinse the turkey under cold water and pat it completely dry with paper towels.
- Air-dry the turkey uncovered in the refrigerator for 4-6 hours for a crispier skin.
- Your turkey is now ready to be roasted! (Roasting instructions not included in this recipe)
Nutrition Information (Approximate per serving)
Sodium
902 g
Sugar
152g
Fat
0g
Carbs
12g
