Name: Juniper Brined Turkey With Ginger-Scallion Butter
Prep time: P0Y0M0DT8H0M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT9H0M0.000S
Ingredients: 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 sticks unsalted butter, softened; 4 scallions, chopped; 1 1/2 tablespoons grated fresh ginger; 3 cloves garlic, grated; 1 tablespoon sesame oil; 1 tablespoon low-sodium soy sauce

Directions

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. Mix the butter, scallions, ginger, garlic, sesame oil and soy sauce 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.

Cook’s Note

This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird.

Photograph by Yunhee Kim

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

Juniper Brined Turkey With Ginger-Scallion Butter

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