I found this recipe think I may try it on a turkey breast or chicken to see what it tastes like. For a whole turkey I would have to double recipe. I have never cooked with Juniper berries. I recently bought some. They are used in Scandinavian cooking and I think some British. Has anyone cooked with juniper berries before? Sounds like alot salt to me.
1 1/2 cups sugar
1 1/2 cups coarse salt
1 1/2-2 quarts warm water
4 cloves garlic, roughly chopped (with skins)
6-8 Juniper Berries
1 teaspoon Thyme
2/3 cup olive oil
3 cloves garlic, peeled and chopped
1/2 teaspoon Thyme
1/2 teaspoon Rosemary
In a non-corrosive pan; mix sugar, coarse salt, water, 4 cloves garlic, juniper berries and thyme. Stir until sugar dissolves. Cool brine. Add 5-7 pound pork loin. Meat should be just covered, add water if necessary. Weight the roast with a plate so it stays submerged. Let stand in brine for two days refrigerated. Remove meat from brine and wipe with paper towels. Let come to room temperature. Oil grill and heat. Stir together oil, garlic, thyme, and rosemary. Brush on pork. Place on the grill on low. Grill and turn occasionally. Cook to an internal temperature of 180 degrees to 180d egrees. Let rest 10 minutes before carving.