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
This recipe is taken from Diane Morgan's The New Thanksgiving: An American Celebration of Family, Friends, and Food.

Directions RichSnippets

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Nutrition

Calories per serving:

167 calories

Dietary restrictions:

Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

8%

Servings:

18
  • Fat 77g 119%
  • Carbs 288g 96%
  • Saturated 20g 102%
  • Fiber 9g 38%
  • Trans 1g
  • Sugars 267g
  • Monounsaturated 25g
  • Polyunsaturated 20g
  • Protein 290g 581%
  • Cholesterol 956mg 319%
  • Sodium 119,659mg 4,986%
  • Calcium 705mg 71%
  • Magnesium 487mg 122%
  • Potassium 3,372mg 96%
  • Iron 20mg 113%
  • Zinc 26mg 170%
  • Phosphorus 2,480mg 354%
  • Vitamin A 314µg 35%
  • Vitamin C 45mg 75%
  • Thiamin (B1) 1mg 47%
  • Riboflavin (B2) 3mg 157%
  • Niacin (B3) 102mg 512%
  • Vitamin B6 8mg 413%
  • Folic Acid (B9) 130µg 32%
  • Vitamin B12 16µg 270%
  • Vitamin D 4µg 1%
  • Vitamin E 2mg 9%
  • Vitamin K 92µg 115%
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