Juniper and Grapefruit Turkey Brine recipe

Ingredients:

• 6 whole cloves
• 8 whole juniper berries
• 2 teaspoons black peppercorns
• 2 teaspoons whole allspice berries
• 1 cup kosher salt
• 1 cup sugar
• 1 bunch thyme
• 1 bunch sage
• 2 bay leaves
• 2 whole grapefruit, cut into pieces
• 8 cups hot water
• 5 cups ice
• 1 whole 12 to 15 pound turkey

Directions:

1. Place the cloves, juniper berries, peppercorns, and allspice on a cutting board. Using the bottom of a heavy pot smash the berries and spices until crushed. Place them into a large pot that will hole about 10 cups.

2. Add the rest of the ingredients except the ice. Bring to a boil over high heat, stir until the salt and water are dissolved. Set aside to cool.

3. Meanwhile remove the giblets from your turkey and rinse the inside and outside with cold running water.

4. Place the turkey into a container large enough to hole it, and the brine. I like to use a clean trash bag inside of an ice chest. Or you could use a large bowl or pot inside of the fridge.

5. Add the ice to the brine and pour the brine over the turkey. Place something heavy on the turkey to hold it under the brine. Like a plate with a large can of pumpkin puree or something heavy on top.

6. Let brine overnight for best results. Do not brine for more that 2 nights or your turkey will be salty.

Author: Rachael Daylong

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