Juniper Brined Turkey With Paprika Butter Recipe

Name: Juniper Brined Turkey With Paprika Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cook's Note: This recipe is not for a Kosher Bird, which is already brined.
2
Use only for a frozen or fresh bird.
3
Unwrap the turkey and remove the neck and giblets (reserve for gravy).
4
Rinse the turkey under cold water and pat dry.
5
Fill a large pot with 2 quarts water; add 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest.
6
Bring to a boil, then simmer 10 minutes.
7
Add 6 quarts cold water and let cool.
8
Submerge the turkey in the brine, adding water to cover, if necessary.
9
Refrigerate at least 8 hours or overnight.
10
Remove the turkey from the brine; rinse and pat dry.
11
Crush and chop the coriander seeds, cumin seeds and garlic.
12
Mix with the paprika and butter until combined.
13
Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs.
14
Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy.
15
Let the turkey stand 30 minutes at room temperature before roasting.
16
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.
17
Tie the drumsticks together with twine.
18
Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound.
19
Transfer to a cutting board and let rest 30 minutes before carving.
20
Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
21
Photograph by Yunhee Kim

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Juniper Brined Turkey With Paprika Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Juniper Brined Turkey With Paprika Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions