Juniper Brine Recipes

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JUNIPER BRINED TURKEY WITH PAPRIKA BUTTER



Juniper Brined Turkey With Paprika Butter image

Provided by Food Network Kitchen

Time 8h

Number Of Ingredients 12

1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
Kosher salt
1 1/2 cups packed brown sugar
2 tablespoons juniper berries
1 tablespoon peppercorns
3 bay leaves
Zest of 1 lemon, in wide strips
2 tablespoons coriander seeds
2 teaspoons cumin seeds
6 cloves garlic
1 tablespoon paprika
2 sticks unsalted butter, softened

Steps:

  • Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest. Bring to a boil, then simmer 10 minutes. Add 6 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
  • Remove the turkey from the brine; rinse and pat dry. Crush and chop the coriander seeds, cumin seeds and garlic. Mix with the paprika and butter until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
  • Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

JUNIPER-BRINED ROAST TURKEY WITH CHANTERELLE MUSHROOM GRAVY



Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy image

Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially rewarded when I stop at the mushroom forager's stand and see a basket chock-full of chanterelle mushrooms. At the peak of the season, I buy fresh chanterelles and use them as often as I can, as in this golden-hued mushroom gravy accompaniment to the holiday bird.

Provided by Diane Morgan

Categories     Berry     Garlic     Mushroom     Onion     Poultry     turkey     Marinate     Roast     Christmas     Thanksgiving     Dinner     Christmas Eve     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 to 20, depending on the size of the turkey

Number Of Ingredients 10

1 large yellow onion, chopped
1 large carrot, peeled and chopped
1 large rib celery, chopped
2 cloves garlic, minced
7 fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
Freshly ground pepper
One 12-to 16-pound brined turkey made with Juniper Brine
1/2 cup (1 stick) unsalted butter, melted
Chanterelle Mushroom Gravy

Steps:

  • Combine the onion, carrot, celery, garlic, sage, thyme, and a few grinds of pepper in a medium bowl. Mix well and set aside.
  • Position a rack on the second-lowest level in the oven and preheat to 500°F. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
  • Put 1/2 cup of the vegetable mixture inside the neck cavity and 1/2 cup inside the chest cavity of the turkey. Scatter the remainder on the bottom of the roasting pan and add 1 cup water to the pan. Truss the turkey. Using a pastry brush, brush the turkey with half of the melted butter. Place the turkey, breast side down, on the roasting rack. Roast for 30 minutes, then reduce the oven temperature to 350°F. Baste the turkey with the pan juices and roast for 30 minutes longer.
  • Remove the turkey from the oven. Using silicone oven mitts, regular oven mitts covered with aluminum foil, or wads of paper towels, turn the turkey breast side up. (It won't be very hot at this point.) Baste with the pan juices and the remaining melted butter, and return the turkey to the oven. Continue to roast, basting with the pan juices again after 45 minutes. At this point, check the internal temperature of the turkey by inserting an instant-read thermometer into the thickest part of a thigh without touching bone. (As a point of reference, when the internal temperature of the turkey reaches 125°F, the turkey is about 1 hour away from being done. Of course, roasting times will vary, depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.) The turkey is done when the instant-read thermometer registers 160° to 165°F when inserted into the thickest part of a thigh away from the bone.
  • When the turkey is done, tilt the body so the juices from the main cavity run into the pan. Transfer to a carving board or serving platter and cover loosely with aluminum foil. Let the turkey rest for 30 to 40 minutes before carving, to allow the juices to redistribute. (The internal temperature will rise 5 to 10 degrees while the turkey rests.)
  • Strain the juices, vegetables, and browned bits from the roasting pan through a fine-mesh sieve set over a large glass measuring cup. Set aside and allow the fat to rise to the top. Spoon off the fat. The pan juices from a brined turkey are usually too salty to add to gravy, so I refrigerate it and add it to the water for making stock from the carcass; the juices provide additional flavor and the salt is diluted by the water.
  • Carve the turkey. Serve, accompanied by the Chanterelle Mushroom Gravy.

TURKEY BRINE



Turkey Brine image

Keeping your bird juicy isn't that hard-all you need is the right seasoning and a really large fridge. Brining is the first step in our roasted turkey recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes enough brine for one 18- to 20-pound turkey

Number Of Ingredients 13

7 quarts (28 cups) water
1 1/2 cups kosher salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 bottle dry Riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme

Steps:

  • Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes.
  • Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.

JUNIPER BRINE



Juniper Brine image

Make and share this Juniper Brine recipe from Food.com.

Provided by PalatablePastime

Categories     Poultry

Time P1DT23m

Yield 3 1/2 quarts

Number Of Ingredients 11

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)

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.

Nutrition Facts : Calories 149.3, Sodium 21665.1, Carbohydrate 38.6, Fiber 0.1, Sugar 38.2, Protein 0.1

JUNIPER BRINED TURKEY WITH ASIAN GINGER BUTTER



Juniper Brined Turkey With Asian Ginger Butter image

Provided by Food Network Kitchen

Time 9h

Number Of Ingredients 13

1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
Kosher salt
1 1/2 cups packed brown sugar
2 tablespoons juniper berries
1 tablespoon peppercorns
3 bay leaves
Zest of 1 lemon, in wide strips
2 sticks unsalted butter, softened
4 scallions, chopped
1 1/2 tablespoons grated fresh ginger
3 cloves garlic, grated
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce

Steps:

  • Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest. Bring to a boil, then simmer 10 minutes. Add 6 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
  • Remove the turkey from the brine; rinse and pat dry. Mix the butter, scallions, ginger, garlic, sesame oil and soy sauce until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
  • Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

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Top Asked Questions

Can You brine with juniper berries?
I have used this brine for quite a few years. I found Juniper Berries from Amazon but I believe you can get them at a local wine/beer making store. As for the regular questions about the amount of salt used and the brine time - you NEED to brine for 24 hours. This allows for the salt solution to move into and then out of the bird.
What are some good brine recipes for a brine?
12/22/2014 Mods:2c raw sugar,sub 1 heap tbsp.allspice for mustard/anise to cooking brine;add 2-3 1/4d oranges & rosemary to cold soaking brine.Roasting:INTERIOR: Generously sprinkle cavity kosher salt,coarse pepper,garlic powder, some dried thyme.
Where to buy juniper berries?
I found Juniper Berries from Amazon but I believe you can get them at a local wine/beer making store. As for the regular questions about the amount of salt used and the brine time - you NEED to brine for 24 hours. This allows for the salt solution to move into and then out of the bird.
What goes well with juniper berries?
Juniper Berries Salmon - salmon combined with butter, juniper berries, and lime zest for a flavorful sauce. Pork Chops with Port and Juniper Berries - sweet oranges flavored with juniper berries and port, accompany these juicy pork chops. Garlic Potatoes with Juniper Berries - crispy and creamy potatoes that have a delicious juniper berry topping.

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