**Unveiling the Juniper-Scented Symphony of Savory Delights**
In the realm of culinary arts, where flavors dance on the palate and aromas weave enchanting tales, there exists a dish that captivates the senses with its unique blend of juniper and savory ingredients. Juniper Brine, a culinary masterpiece, tantalizes taste buds with its distinctive juniper berry infusion, expertly balanced with a symphony of herbs and spices. This flavorful brine serves as the foundation for a delectable array of recipes, each offering a distinct culinary adventure. From succulent roasted meats to tender poultry dishes and even refreshing cocktails, Juniper Brine unlocks a world of culinary possibilities, promising an unforgettable gastronomic experience. Embark on a culinary journey with us as we delve into the depths of Juniper Brine, exploring the tantalizing recipes that await within - the Juniper Brined Roast Chicken, a golden-brown spectacle of succulent chicken infused with aromatic juniper berries; Juniper Brined Turkey Breast, an elegant centerpiece for any feast, bursting with juicy flavor; Juniper Brined Pork Chops, a symphony of tender pork enveloped in a savory juniper embrace; and the Juniper Brine Cocktail, a refreshing libation that dances on the tongue with its juniper-infused spirit. Prepare to be captivated as we guide you through the art of preparing these juniper-infused culinary delights.
JUNIPER BRINE
Make and share this Juniper Brine recipe from Food.com.
Provided by PalatablePastime
Categories Poultry
Time P1DT23m
Yield 3 1/2 quarts
Number Of Ingredients 11
Steps:
- Put all the ingredients in a 3-4 quart saucepan.
- Add 8 cups of water and stir to combine; bring to a boil over medium heat, stirring until salt and sugar dissolve.
- Boil for 3 minutes, then remove from heat.
- Add 4 cups of ice water, stir, then set aside to cool.
- Have a heavy roasting pan ready and place the 2 oven cooking bags inside which should be nested in a double-layer.
- Open the bags wide, and roll down the tops to form a collar (helps keep the bag open).
- Remove the turkey from its wrapper, remove the giblets (store separately), and rinse and prepare bird.
- 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.
- 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.
- Place the turkey breast side down in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while it is brining.
- Just prior to roasting, remove the turkey from the brine.
- Discard the bags, all herbs and spices, and the used brine; rinse the bird under cold water and pat dry with paper toweling.
- Air-dry turkey for 4-6 hours under refrigeration (before cooking), for a crispier crust when roasting.
- The turkey is now ready to be roasted.
Nutrition Facts : Calories 149.3, Sodium 21665.1, Carbohydrate 38.6, Fiber 0.1, Sugar 38.2, Protein 0.1
BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH COMPOUND BUTTER
Provided by Food Network Kitchen
Time 12h20m
Yield 8-10
Number Of Ingredients 14
Steps:
- Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight the turkey down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
- Drain, rinse and pat the turkey dry. Transfer to a large paper-towel-lined cutting board and let sit at room temperature until it reaches room temperature, about 1 hour.
- Mix the butter, parsley, sage, thyme, pepper, paprika and cloves in a medium bowl until well combined.
- Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
- Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin on the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
- Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving.
BRINE FOR CORNING BEEF
Steps:
- Bring first 9 ingredients up to the peppercorns to a boil and boil hard for 5 minutes. Leave the brine to cool. Clean a stoneware crock or plastic bucket and its lid with a solution of 1 tablespoon baking soda to 1 gallon boiling water. Rinse well and leave to drain dry. To test the saltiness of the brine put egg, in shell in the cooled brine. If it doesn't float, add enough salt until it does. To draw off any excess blood and to help the brine penetrate, pierce the beef all over with a trussing needle or skewer and place meat in cold water for about 45 minutes. Remove the meat from water and place in crock or bucket. Pour the cooled brine over the brisket. Add garlic to the brine. Place a plate on top of the brisket to submerge. Place a lid or plastic wrap over container. Store in a refrigerator or dry place, at a temperature below 60 degrees. Salting time depends on the thickness of the meat. Allow 3 to 10 days for salting time for brisket. When removing meat from brine, always use clean tongs: this way the brine will stay good longer and be reused with the same kind of meat. It is possible to strain off the brine and reboil it, adding a refresher of about half the above quantities. Naturally the crock or bucket will need a complete cleaning. This should be done before mold appears.
JUNIPER BRINED TURKEY WITH PAPRIKA BUTTER
Provided by Food Network Kitchen
Time 8h
Number Of Ingredients 12
Steps:
- Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest. Bring to a boil, then simmer 10 minutes. Add 6 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
- Remove the turkey from the brine; rinse and pat dry. Crush and chop the coriander seeds, cumin seeds and garlic. Mix with the paprika and butter until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
- Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
TURKEY BRINE
Keeping your bird juicy isn't that hard-all you need is the right seasoning and a really large fridge. Brining is the first step in our roasted turkey recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes enough brine for one 18- to 20-pound turkey
Number Of Ingredients 13
Steps:
- Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes.
- Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.
BRINE-CURED PORK CHOPS
Provided by Julia Reed
Categories dinner, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- To make the brine, dissolve the salt and sugar in 1 gallon of warm water in a large bowl. In a mortar, slightly crush juniper and allspice berries and the peppercorns along with the bay leaves and herbs; add to the brine. When the brine is cool, add pork chops and completely submerge, putting weights on top of a plate if necessary. Refrigerate for at least 2 days and up to 3 days.
- To prepare the chops, remove from the brine about 2 hours before cooking and dry with paper towels. Rub them with a bit of olive oil and pepper. (You may also perfume the meat at this point with a few sprigs of fresh rosemary, placed on top of and beneath the chops). Allow the chops to come to room temperature.
- Grill the chops (partly covered if possible to control flaming) over medium-hot coals about 5 to 7 minutes a side, or fry 3 at a time in 2 preheated heavy-bottomed skillets over medium-high heat. Place them on a warm platter and cover loosely with foil. Allow them to rest about 10 minutes. Sprinkle with salt if needed.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 7 grams, Sodium 584 milligrams, Sugar 22 grams, TransFat 0 grams
EASY CITRUS TURKEY BRINE
This is a quick-and-easy turkey brine recipe that is full of citrus, brown sugar, garlic, and juniper, plus a kick from rum and limeade.
Provided by Barbara
Categories Side Dish Sauces and Condiments Recipes
Time 1h30m
Yield 18
Number Of Ingredients 16
Steps:
- Combine water, broth, oranges, onion, limeade concentrate, orange juice concentrate, brown sugar, rum, salt, garlic, black pepper, thyme, parsley, juniper berries, cinnamon sticks, and bay leaves in a large pot and bring to a boil. Reduce temperature and simmer for 10 minutes. Remove from heat and cover pot. Allow to cool completely, at least 1 hour.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 21.6 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.8 g, Sodium 2634.9 mg, Sugar 19.1 g
Tips:
- To make the juniper brine, combine water, juniper berries, salt, brown sugar, garlic, bay leaves, thyme, peppercorns, and rosemary in a large pot. Bring to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar. Remove from heat and let cool completely.
- Once the brine is cool, add the turkey or chicken to a large container, cover with the brine, and refrigerate for 12-24 hours. This will help to flavor the meat and keep it moist during cooking.
- When you're ready to cook the meat, remove it from the brine and pat it dry. Cook according to your desired method, whether that's roasting, grilling, or frying.
- If you're using the brine for turkey, you can also add vegetables like carrots, celery, and onions to the pot while you're boiling the brine. This will help to infuse the vegetables with flavor as well.
- Juniper brine can also be used for other meats, such as pork or beef. Just adjust the amount of brine you make based on the size of the meat you're cooking.
Conclusion:
Juniper brine is a flavorful and versatile way to add moisture and flavor to your turkey or chicken. It's easy to make and can be used with a variety of cooking methods. So next time you're looking for a way to make your holiday turkey or chicken extra special, give juniper brine a try.
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