Juniper-and-Herb Roast Turkey

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.

This recipe goes with Pine Nut Gravy

Yield: Makes 10 to 12 servings

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

Preparation

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.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

466 (33% from fat)

Protein:

73g

Fat:

17g (sat 6.2)

Carbohydrate:

0.3g

Fiber:

0.1g

Sodium:

893mg

Cholesterol:

198mg