Juniper Berry Brine

Author: 
Diane Morgan, Health NOVEMBER 2009
  • 2/3 Cups  kosher salt
  • 2/3 Cups  sugar
  • whole cloves
  • 1 Teaspoon  juniper berries, crushed
  • 1/2 Teaspoon  black peppercorns, crushed
  • 2 Teaspoons  whole allspice, crushed
  • fresh sage leaves
  • fresh thyme sprigs
  • bay leaves
  • 8 Cups  hot water
  • 4 Cups  ice water
  • turkey-size oven or brining bags (such as Reynolds)
  • 2 Cups  cold water
  • 2/3 cup kosher salt
  • 2/3 cup sugar
  • 6 whole cloves
  • 1 teaspoon juniper berries, crushed
  • 1/2 teaspoon black peppercorns, crushed
  • 2 teaspoons whole allspice, crushed
  • 5 fresh sage leaves
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 8 cups hot water
  • 4 cups ice water
  • 2 turkey-size oven or brining bags (such as Reynolds)
  • 2 cups cold water
This recipe is taken from Diane Morgan's The New Thanksgiving: An American Celebration of Family, Friends, and Food.

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