Brining a Turkey
Brining increases flavor and helps keep meat moist and succulent. It requires a pot large enough to hold the bird plus all the fl avorenhancing ingredients. Ideally, it will be large enough so the turkey can be totally immersed in the brine. Here’s how to go about it:
For brine, coarsely crush 2 tablespoons juniper berries, 2 tablespoons allspice, and 1 tablespoon fennel seeds in blender or spice grinder; set aside. Dissolve 1⁄2 cup kosher salt and 1⁄3 cup sugar in 2 cups hot water in large, clean container. Add juniper-berry mixture, 2 whole cloves, 2 bay leaves, 2 dried chilies, 1 sliced onion, 1⁄2 bulb fennel, 1 peeled-and-sliced carrot, and 4 sprigs each of thyme, sage, rosemary, and parsley. Add 3 quarts very cold water and stir to combine. Place turkey in brine. Cover and chill for 24 to 36 hours, turning once or twice. Remove turkey from brine and pat dry inside and out with paper towels; discard brine. Let turkey stand at room temperature for 30 minutes before roasting.