Trust me, you will never again complain about dry breast meat if you take this easy preparation of your holiday bird. The most moist and flavorful turkey i have ever made for Thanksgiving.
Serves for 10 to 25 pound turkey
10 to 25 organic fresh turkey
turkey size plastic oven bags
2/3 cup sugar
2/3 cup kosher salt
5 springs fresh thyme
5 fresh sage leaves
8 french whole cloves
3 bay leaves
1 teaspoon juniper berries, crushed
1 teaspoon black peppercorns, crushed
2 teaspoons whole allspice berries, crushed
8 cups water
Put all the ingredients in a 3 to 4 quart saucepan. Add water and stir to combine.Over medium high heat, bring to a boil stirring until the salt and sugar have dissolved. Boil for 5 minutes , then remove from the heat.
Add 4 cups of ice-cold water, stir and set aside to cool.
Have ready a heavy roasting pan large enough to hold the turkey. Place a plastic oven bag inside a second one to create a double thickness, then place these bags, open wide in the rosting pan. Place the turkey inside the double thick bags, stand upright and pour the Juniper Brine over the bird. Add an additional 2 cups water. Squeeze out as much air as possible, then close it with a twist tie. Do the same with the other bag .
Place the turkey, breast- side down, in the rosting pan and refrigerate for 12 to 24 hours. Turn the turkey 4 times while it is brining.
Remove the turkey form the brine , when is ready for rost, discard the bags, brine and any cured herbs or spices remaining on the bird. Rinse the turkey under cold water and pat dry with paper towels.
The turkey is now ready to be roasted.
Make your own stuffing and gravy for this bird.
You will enjoy a very moist and flavorful bird ever.