Juniper-and-Herb Roast Turkey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Presalting the turkey adds flavor and helps it stay moist during roasting; so does covering the breast and drumsticks with bacon. Prep and Cook Time: at least 3 hours, plus brining time. Ingredients:
1 free-range organic turkey (12 to 14 lbs.) |
3 tablespoons salt |
1 teaspoon juniper berries |
1 teaspoon brown mustard seeds |
1 teaspoon black peppercorns |
1/2 cup butter |
1/3 cup minced fresh thyme leaves |
1/4 cup minced fresh sage leaves |
2-in. rosemary sprig, leaves removed and minced |
8 slices thick-cut bacon |
1 cup dry white wine |
pine nut gravy |
Directions:
1. Rinse turkey and pat dry with paper towels. Sprinkle all over with salt, working some under the skin on breast and thighs. Put in a roasting pan, cover with foil or plastic wrap, and chill for at least 24 hours and up to 3 days.
2. Preheat oven to 400°. Unwrap turkey, discard any juices that have collected in pan, and pat turkey dry. Set aside. In a spice mill or clean coffee grinder, finely grind juniper berries, mustard seeds, and peppercorns. Rub spices all over turkey and set aside. In a small bowl, mix butter, thyme, sage, and rosemary until well combined. Massage mixture all over turkey and place bird in a large stovetop-safe roasting pan. Lay bacon slices over breast and drumsticks. Pour wine and 1/2 cup water into bottom of pan.
3. Roast turkey 1 hour, turning pan 180° halfway through. Reduce heat to 350° and roast, turning pan every 30 minutes, until a thermometer inserted straight down through the thickest part of breast to bone registers 155°, 1 to 1 1/2 hours.
4. Transfer turkey to a carving board, loosely cover with foil, and let rest 30 minutes to 1 hour. Pour pan drippings into a glass measuring cup for Pine Nut Gravy, reserving pan to make gravy. Carve turkey and serve with gravy.
5. Note: Nutritional analysis is per serving.
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