Juniper Brine

Directions

1. 1
   Put all the ingredients in a 3-4 quart saucepan.
2. 2
   Add 8 cups of water and stir to combine; bring to a boil over medium heat, stirring until salt and sugar dissolve.
3. 3
   Boil for 3 minutes, then remove from heat.
4. 4
   Add 4 cups of ice water, stir, then set aside to cool.
5. 5
   Have a heavy roasting pan ready and place the 2 oven cooking bags inside which should be nested in a double-layer.
6. 6
   Open the bags wide, and roll down the tops to form a collar (helps keep the bag open).
7. 7
   Remove the turkey from its wrapper, remove the giblets (store separately), and rinse and prepare bird.
8. 8
   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.
9. 9
   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.
10. 10
    Place the turkey breast side down in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while it is brining.
11. 11
    Just prior to roasting, remove the turkey from the brine.
12. 12
    Discard the bags, all herbs and spices, and the used brine; rinse the bird under cold water and pat dry with paper toweling.
13. 13
    Air-dry turkey for 4-6 hours under refrigeration (before cooking), for a crispier crust when roasting.
14. 14
    The turkey is now ready to be roasted.