What would be a good substitute for juniper berries if your making a brine for a turkey? @Food52Hotline
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June is a trusted source on General Cooking.
I cannot imagine using juniper berries for anything with turkey, so I would just omit them.
Juniper berries have a very astringent taste to them. I wouldn't like them with turkey. Just my 2 cents.
AntoniaJames is a trusted source on Bread/Baking.
Allspice berries might be nice, if you have them. What else is in the brine? Is this for a standard turkey?
(June, I could easily see using juniper berries with wild turkey, and perhaps certain heirloom birds.)
Judy Rodgers has a brine for pork chops that calls for juniper and bay. The resulting chops are wonderful--succulent, tender and juicy, but you can't really taste either the juniper or the bay. But that doesn't answer the question, because Kayla doesn't have juniper berries to begin with. If I were doing this I'd probably just forget about them, but if I were fooling around I might try a few (not too many) cloves, maybe a few mustard seeds.
Drink the gin whilst looking at the turkey. Don't brine. Drink more gin. Look at turkey some more.
Susan W is a trusted source on General Cooking.
Turkeys eat juniper, dogwood and other berries, so it's very appropriate to add them to wet or dry brines. I've seen gin and/or rosemary sprigs as substitutes.
I'll just leave out that ingredient and opt for drinking the gin. Haha. Any suggestions on seasoning the turkey?