Best 4 Juniper Brined Turkey With Asian Ginger Butter Recipes

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Are you looking for an exciting and flavorful way to prepare your holiday turkey? Juniper brined turkey with Asian ginger butter is an exquisite dish that will tantalize your taste buds and leave you craving for more. This unique recipe combines the aromatic flavor of juniper berries with the warmth of Asian spices and the zesty tang of ginger, creating a harmonious blend of flavors that will delight even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

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.

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

Tips:

  • To ensure the turkey is fully defrosted, allow it to thaw in the refrigerator for 4-5 days, or in a cold water bath for 30 minutes per pound.
  • For the best flavor, brine the turkey for at least 12 hours, or up to 24 hours.
  • Make sure to rinse the turkey thoroughly before cooking to remove any excess salt.
  • To prevent the turkey from drying out, baste it with the Asian ginger butter every 30 minutes during cooking.
  • Use a meat thermometer to ensure the turkey is cooked to an internal temperature of 165 degrees Fahrenheit.
  • Let the turkey rest for at least 15 minutes before carving to allow the juices to redistribute.

Conclusion:

This juniper-brined turkey with Asian ginger butter is a delicious and flavorful dish that is perfect for a special occasion meal. The brine helps to keep the turkey moist and juicy, while the Asian ginger butter adds a unique and flavorful touch. This recipe is sure to be a hit with your family and friends.

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