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