Juniper Brined Turkey With Paprika Butter
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
55
Spice
59
Sweetness
48
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.5 cups
Brown Sugar (packed)1 tbsp
Peppercorns2 tbsps
Coriander Seed2 tsps
Cumin Seed6 cloves
Garlic1 tbsp
PaprikaDirections:
1
Unwrap the turkey and remove the neck and giblets (reserve for gravy)
2
Rinse the turkey under cold water and pat dry
3
Fill a large pot with 2 quarts water; add 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest
4
Bring to a boil, then simmer 10 minutes
5
Add 6 quarts cold water and let cool
6
Submerge the turkey in the brine, adding water to cover, if necessary
7
Refrigerate at least 8 hours or overnight
8
Remove the turkey from the brine; rinse and pat dry
9
Crush and chop the coriander seeds, cumin seeds and garlic
10
Mix with the paprika and butter until combined
11
Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs
12
Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy
13
Let the turkey stand 30 minutes at room temperature before roasting
14
Put the oven rack in the lowest position; preheat the oven to 350 degrees F
15
Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under
16
Tie the drumsticks together with twine
17
Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound
18
Transfer to a cutting board and let rest 30 minutes before carving
19
Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired
20
Photograph by Yunhee Kim