Ingredients:
- 6 whole cloves
- 2 tsp allspice berries, crushed (in mortar or spice mill)
- 1 fresh or thawed turkey (10-25 lb)
- 2 turkey-size oven cooking bags (reynold's preferred)
Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 2897 Kcal (12129 kJ) | ||
| Calories from fat | 1077.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 119.71g | 184% | |
|---|---|---|---|
| Cholesterol | 1435.89mg | 479% | |
| Sodium | 6642.14mg | 277% | |
| Potassium | 4495.88mg | 96% | |
| Total Carbs | 20.84g | 7% | |
| Sugars | 20.54g | 82% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 439.31g | 879% | |
| Vitamin C | 1mg | 2% | |
| Iron | 20mg | 111% | |
| Calcium | 220.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 142.54 Kcal (597 kJ) | ||
| Calories from fat | 53.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 184% | |
|---|---|---|---|
| Cholesterol | 70.65mg | 479% | |
| Sodium | 326.81mg | 277% | |
| Potassium | 221.21mg | 96% | |
| Total Carbs | 1.03g | 7% | |
| Sugars | 1.01g | 82% | |
| Dietary Fiber | 0.01g | 1% | |
| Protein | 21.62g | 879% | |
| Vitamin C | 0.1mg | 2% | |
| Iron | 1mg | 111% | |
| Calcium | 10.8mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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