Champagne Juniper Brined Holiday Turkey
Photo: HypFoods
Ingredients
Preparation
Tools
About
I have prepared my chemical-free turkey this way every year for the last 5 or so. It is ALWAYS an amazingly flavorful treat.
TIPS:
Whatever you do, don't buy a commercial turkey that has been artificially treated with hormones and antibiotics or waterboarded at the farm to pump up the profits by cheating the scales with false pounds that provide no nutritional benefit and may, in fact, be harmful.
Buy the best turkey you can afford, even if it means that you buy a portion of turkey rather than a whole bird. Purchase organic breast or half-breast and some drumsticks for the kids if it saves you time and money.
The trick to successful brining is to place the brining bag INSIDE a container that closely supports the protein so that liquids cover the meat and flow into crevices. Simply setting a bag of meat and liquid in the fridge is not going to yield an optimal result. Use a large bowl, a dishpan or a Cambro from your local restaurant supply.
Remember that brined poultry will finish with a pink tinge to the meat. It doesn't mean it isn't done. Use your instant read thermometer judiciously and be sure to rest the roast for 20 minutes or so after is comes out of the oven at the perfect temperature.
Don't oversalt. This will make an otherwise delightful protein completely inedible.
Don't over-brine! Leaving the bird in brine for days is dangerous at a microbial level and will also cause the meat to become spongy and unappetizing.
This recipe was adapted from a Juniper Brine recipe posted at RecipeZaar.com in Sep2002 by Sue L. id=39506
If you are roasting turkey weighing less than 16 lbs, you probably want to halve this recipe.