Name: Juniper Brine
Yield: Makes 3 1/2 quarts brine, enough for a 10- to 25-pound turkey
Ingredients: 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

Editor's note: Use this brine to make Diane Morgan's Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy

There are two reasons I am very specific about the salt called for in this recipe. First, I want to use a salt that is 100 percent sodium chloride, without any additives such as calcium silicate, an anti-caking agent, or potassium iodide, a nutritional supplement, both of which I find detract from the salt's flavor. Second, salts have widely varying densities; for example, 2/3 cup of Diamond Crystal salt weighs 3 ounces (85 grams) while 2/3 cup of Morton's kosher salt weighs 5.25 ounces (149 grams), and the same volume of Morton's table salt weighs 6.5 ounces (185 grams)—more than double the weight of the Diamond Crystal! As a result, a brine using table salt may be more than twice as salty as one using the same amount of Diamond Crystal. Now readily available in the spice section of most supermarkets and gourmet grocers, Diamond Crystal is packaged in a bright red box with black lettering. You can substitute any brand of salt, as long as it is pure sodium chloride and you use a weight of 3 ounces (irrespective of volume).

Do Ahead

The brine can be made up to 1 day in advance. Cover and set aside at room temperature.

Recipe notes

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