Juniper Brine

• 2/3 cup kosher salt
• 2/3 cup sugar
• 5 fresh sage leaves
• 4 sprigs fresh thyme
• 2 bay leaves
• 6 whole cloves
• 1 teaspoon juniper berries, crushed (in mortar or spice mill)
• 1/2 teaspoon black peppercorns, crushed (in mortar or spice mill)
• 2 teaspoons allspice berries, crushed (in mortar or spice mill)
• 1 fresh or thawed turkey (10-25 pounds)
• 2 turkey-size oven cooking bags (Reynold's preferred)

1. Put all the ingredients in a 3-4 quart saucepan.
2. Add 8 cups of water and stir to combine; bring to a boil over medium heat, stirring until salt and sugar dissolve.
3. Boil for 3 minutes, then remove from heat.
4. Add 4 cups of ice water, stir, then set aside to cool.
5. Have a heavy roasting pan ready and place the 2 oven cooking bags inside which should be nested in a double-layer.
6. Open the bags wide, and roll down the tops to form a collar (helps keep the bag open).
7. Remove the turkey from its wrapper, remove the giblets (store separately), and rinse and prepare bird.
8. Place the turkey upright inside the bags with the legs pointing up; and pour the juniper brine over the top, and add an additional 2 cups of cold water.
9. Draw up the inner cooking bag, squeezing out as much air as possible, and secure it closed with the twist-tie; do the same for the outer bag.
10. Place the turkey breast side down in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while it is brining.
11. Just prior to roasting, remove the turkey from the brine.
12. Discard the bags, all herbs and spices, and the used brine; rinse the bird under cold water and pat dry with paper toweling.
13. Air-dry turkey for 4-6 hours under refrigeration (before cooking), for a crispier crust when roasting.
14. The turkey is now ready to be roasted.

kosher salt, sugar, sage, thyme, bay leaves, cloves, juniper berries, black peppercorns, allspice berries, turkey, turkey

Taken from www.food.com/recipe/juniper-brine-39506 (may not work)