Best 7 Juniper Brined Roast Turkey With Chanterelle Mushroom Gravy Recipes

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Indulge in a culinary journey with our succulent Juniper-Brined Roast Turkey, a masterpiece that combines traditional flavors with a touch of innovation. This dish is a symphony of taste, where the turkey, meticulously brined in a juniper berry-infused solution, takes center stage. Roasted to perfection, it boasts a golden-brown skin that glistens under the lights, while the meat inside remains tender and juicy. Accompanying the turkey is a delectable Chanterelle Mushroom Gravy, a rich and creamy sauce brimming with earthy flavors. The gravy is made with a medley of fresh chanterelle mushrooms, sautéed until golden brown and infused with white wine and herbs. It adds an extra layer of depth and umami to the turkey, elevating it to a dish fit for any special occasion.

The article also includes a collection of additional recipes to complement your roasted turkey. You'll find a savory stuffing made with aromatic herbs, toasted nuts, and dried fruits, adding a burst of flavor to every bite. Roasted root vegetables, such as carrots, parsnips, and turnips, provide a colorful and nutritious side dish. And for a touch of sweetness, our apple cider cranberry sauce is the perfect accompaniment, with its tart and tangy notes balancing the richness of the turkey. These recipes, when combined, create a veritable feast that will impress your guests and leave them wanting more. So, gather your ingredients, fire up your oven, and embark on a culinary adventure that will leave your taste buds singing.

Here are our top 7 tried and tested recipes!

JUNIPER BRINED TURKEY WITH PAPRIKA BUTTER



Juniper Brined Turkey With Paprika Butter image

Provided by Food Network Kitchen

Time 8h

Number Of Ingredients 12

1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
Kosher salt
1 1/2 cups packed brown sugar
2 tablespoons juniper berries
1 tablespoon peppercorns
3 bay leaves
Zest of 1 lemon, in wide strips
2 tablespoons coriander seeds
2 teaspoons cumin seeds
6 cloves garlic
1 tablespoon paprika
2 sticks unsalted butter, softened

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.

BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH COMPOUND BUTTER



Butterflied Juniper-Brined Roasted Turkey with Compound Butter image

Provided by Food Network Kitchen

Time 12h20m

Yield 8-10

Number Of Ingredients 14

2 cups kosher salt
1 1/2 cups packed dark brown sugar
2 tablespoons juniper berries
1 tablespoon whole black peppercorns
5 bay leaves
Zest of 1 lemon
One 14- to 16-pound turkey (not kosher or self-basting), butterflied
2 sticks (1 cup) unsalted butter, at room temperature
2 tablespoons chopped fresh parsley
1 tablespoon dried sage
1 tablespoon dried thyme
1 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon ground cloves

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.

JUNIPER-BRINED ROAST TURKEY WITH CHANTERELLE MUSHROOM GRAVY



Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy image

Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially rewarded when I stop at the mushroom forager's stand and see a basket chock-full of chanterelle mushrooms. At the peak of the season, I buy fresh chanterelles and use them as often as I can, as in this golden-hued mushroom gravy accompaniment to the holiday bird.

Provided by Diane Morgan

Categories     Berry     Garlic     Mushroom     Onion     Poultry     turkey     Marinate     Roast     Christmas     Thanksgiving     Dinner     Christmas Eve     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 to 20, depending on the size of the turkey

Number Of Ingredients 10

1 large yellow onion, chopped
1 large carrot, peeled and chopped
1 large rib celery, chopped
2 cloves garlic, minced
7 fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
Freshly ground pepper
One 12-to 16-pound brined turkey made with Juniper Brine
1/2 cup (1 stick) unsalted butter, melted
Chanterelle Mushroom Gravy

Steps:

  • Combine the onion, carrot, celery, garlic, sage, thyme, and a few grinds of pepper in a medium bowl. Mix well and set aside.
  • Position a rack on the second-lowest level in the oven and preheat to 500°F. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
  • Put 1/2 cup of the vegetable mixture inside the neck cavity and 1/2 cup inside the chest cavity of the turkey. Scatter the remainder on the bottom of the roasting pan and add 1 cup water to the pan. Truss the turkey. Using a pastry brush, brush the turkey with half of the melted butter. Place the turkey, breast side down, on the roasting rack. Roast for 30 minutes, then reduce the oven temperature to 350°F. Baste the turkey with the pan juices and roast for 30 minutes longer.
  • Remove the turkey from the oven. Using silicone oven mitts, regular oven mitts covered with aluminum foil, or wads of paper towels, turn the turkey breast side up. (It won't be very hot at this point.) Baste with the pan juices and the remaining melted butter, and return the turkey to the oven. Continue to roast, basting with the pan juices again after 45 minutes. At this point, check the internal temperature of the turkey by inserting an instant-read thermometer into the thickest part of a thigh without touching bone. (As a point of reference, when the internal temperature of the turkey reaches 125°F, the turkey is about 1 hour away from being done. Of course, roasting times will vary, depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.) The turkey is done when the instant-read thermometer registers 160° to 165°F when inserted into the thickest part of a thigh away from the bone.
  • When the turkey is done, tilt the body so the juices from the main cavity run into the pan. Transfer to a carving board or serving platter and cover loosely with aluminum foil. Let the turkey rest for 30 to 40 minutes before carving, to allow the juices to redistribute. (The internal temperature will rise 5 to 10 degrees while the turkey rests.)
  • Strain the juices, vegetables, and browned bits from the roasting pan through a fine-mesh sieve set over a large glass measuring cup. Set aside and allow the fat to rise to the top. Spoon off the fat. The pan juices from a brined turkey are usually too salty to add to gravy, so I refrigerate it and add it to the water for making stock from the carcass; the juices provide additional flavor and the salt is diluted by the water.
  • Carve the turkey. Serve, accompanied by the Chanterelle Mushroom Gravy.

BRINING IN A BAG



Brining in a Bag image

Editor's note: Use these instructions to make Diane Morgan's [Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy](/recipes/food/views/355409) This method involves brining the bird in turkey oven bags set in a roasting pan. The roasting pan will fit on 1 shelf in the refrigerator, saving critical space.

Provided by Diane Morgan

Number Of Ingredients 4

2 turkey-sized plastic oven bags or brining bags (see Cook's Note)
1 large roasting pan
1 fresh or thawed frozen turkey (12 to 20 pounds), prepared for brining as directed above
1 recipe Juniper Brine

Steps:

  • Nest 1 plastic oven bag inside the other to create a double thickness (see Cook's Note). Place the double bag, mouth open wide and facing up, in the roasting pan.
  • Fold back the top one-third of the double bag to make a collar (this helps keep the bags open). Place the turkey inside the double bag. Unfold the collar of the double bag and pour the brine over the bird, then add 2 cups of cold water. Draw up the top of the inner bag, squeezing out as much air as possible, and secure it closed with a twist tie. Do the same with the outer bag. Turn the package so the turkey is breast side down in the roasting pan and refrigerate for at least 12 and up to 24 hours. Turn the turkey 3 or 4 times while it is brining.
  • Remove the turkey from the brine. Discard the bags, brine, and any cured herbs or spices remaining on the bird. Rinse the turkey under cold water and pat dry with paper towels. Place the turkey back in the roasting pan and refrigerate, unwrapped, for at least 6 hours or up to overnight. This resting period allows the skin of the turkey to dry a bit so it is crisp when roasted. The turkey is now ready to be roasted.
  • Plastic oven bags (made by Reynolds) are found with other food storage bags at supermarkets. Buy the turkey-sized bags. They are food-safe, plus they are big, strong, tear-resistant, and come with twist ties. Do not use plastic garbage bags, as they are not intended for food storage. I use a double thickness of bags as a precautionary measure against leakage. For the same reason, I place the bagged turkey in a roasting pan.

JUNIPER BRINE



Juniper Brine image

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

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)

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

CHANTERELLE MUSHROOM GRAVY



Chanterelle Mushroom Gravy image

Provided by Diane Morgan

Categories     Sauce     Mushroom     Sauté     Thanksgiving     Shallot     Simmer     Butter

Yield Makes about 3 cups

Number Of Ingredients 7

4 tablespoons (1/2 stick) unsalted butter
1 shallot, minced
3/4 pound chanterelle mushrooms, wiped or brushed clean and finely chopped
1/4 cup instant flour such as Wondra or Shake & Blend
3 cups Turkey Stock
Kosher or sea salt
Freshly ground white pepper

Steps:

  • In a 2 1/2-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the mushrooms and sauté, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.
  • Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the stock until the flour is dissolved.
  • Add the remaining 2 1/2 cups stock to the mushrooms in the pan and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Keep warm until ready to serve.

JUNIPER BRINE



Juniper Brine image

Provided by Diane Morgan

Categories     Berry     Thanksgiving     Sage     Thyme     Clove

Yield Makes 3 1/2 quarts brine, enough for a 10- to 25-pound turkey

Number Of Ingredients 11

2/3 cup (3 ounces or 85 grams) Diamond Crystal brand kosher salt
2/3 cup sugar
6 whole cloves
1 teaspoon juniper berries, crushed (see Cook's Note)
1/2 teaspoon black peppercorns, crushed (see Cook's Note)
2 teaspoons whole allspice berries, crushed (see Cook's Note)
5 fresh sage leaves
4 sprigs fresh thyme
2 bay leaves
8 cups hot water
4 cups ice water

Steps:

  • In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
  • Proceed with brining the turkey .
  • Cook’s Note
  • The easiest way to crush whole spices is to use a mortar and pestle or a spice grinder. If you do not have either of these kitchen tools, place the whole spices in a heavy lock-top plastic bag, seal the bag while pressing out all the air, and pound them with the bottom of a small, heavy saucepan until coarsely crushed.

Tips:

  • Choose a fresh turkey: A fresh turkey will have a plump breast, moist skin, and no signs of bruising or discoloration.
  • Brine the turkey: Brining the turkey in a mixture of water, salt, and spices helps to keep it moist and flavorful.
  • Roast the turkey at a high temperature: This will help to create a crispy skin and juicy meat.
  • Use a meat thermometer: The best way to ensure that the turkey is cooked through is to use a meat thermometer. The internal temperature of the turkey should reach 165 degrees Fahrenheit.
  • Let the turkey rest: Before carving the turkey, let it rest for 15-20 minutes. This will help the juices to redistribute throughout the meat.
  • Make a gravy with the pan drippings: The pan drippings from the roasted turkey are full of flavor. Use them to make a gravy to serve with the turkey.
  • Serve the turkey with your favorite sides: Mashed potatoes, stuffing, cranberry sauce, and green bean casserole are all classic Thanksgiving sides that pair well with turkey.

Conclusion:

This juniper-brined roast turkey with chanterelle mushroom gravy is a delicious and impressive dish that is perfect for a special occasion. The turkey is moist and flavorful, and the gravy is rich and savory. With a little planning and preparation, you can make this dish a success. So gather your ingredients, preheat your oven, and get ready to cook a delicious Thanksgiving turkey that your family and friends will love!

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