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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Nutrition

Calories per serving:

168 calories

Dietary restrictions:

Daily value:

8%

Servings:

18
  • Fat 78g 120%
  • Carbs 291g 97%
  • Saturated 21g 103%
  • Fiber 11g 46%
  • Trans 1g
  • Sugars 267g
  • Monounsaturated 25g
  • Polyunsaturated 20g
  • Protein 291g 582%
  • Cholesterol 956mg 319%
  • Sodium 119,685mg 4,987%
  • Calcium 788mg 79%
  • Magnesium 508mg 127%
  • Potassium 3,425mg 98%
  • Iron 22mg 121%
  • Zinc 26mg 172%
  • Phosphorus 2,484mg 355%
  • Vitamin A 328µg 36%
  • Vitamin C 47mg 78%
  • Thiamin (B1) 1mg 49%
  • Riboflavin (B2) 3mg 158%
  • Niacin (B3) 103mg 514%
  • Vitamin B6 8mg 420%
  • Folic Acid (B9) 143µg 36%
  • Vitamin B12 16µg 270%
  • Vitamin D 4µg 1%
  • Vitamin E 2mg 11%
  • Vitamin K 178µg 222%
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