Each of 12 servings contains about: 394 calories; 792 mg sodium; 236 mg cholesterol; 12 grams fat; 1 gram carbohydrates; 65 grams protein; 0 fiber.
This recipe, inspired by one in "Jeremiah Towers' New American Classics" (Harper & Row, 1986), is enough for a 12- to 14-pound turkey. The spicing is very faint; mostly you taste the salt and a bit of the sugar. It's a bit like a very elegant version of commercial smoked turkey, only without the smoke. Peel also uses this recipe for roast pork and smoked fish. For a pork loin, cut all of the amounts by half; for fish or chops, cut them to 1/4.
2/3 cup salt
1/2 cup plus 2 tablespoons sugar
1/2 cup black pepper, cracked
Pinch dried thyme
13 allspice, cracked
3 bay leaves
13 juniper berries, crushed
Combine salt, sugar, pepper, thyme, cloves, allspice, bay leaves and juniper berries in saucepan. Add 1 quart water
and bring to boil. Simmer 5 minutes, then add to 1 gallon cold water. Chill thoroughly before using brine.
Makes about 1 1/4 gallons brine (enough for 12- to 14-pound turkey).