Juniper-and-Herb Roast Turkey

Juniper-and-Herb Roast Turkey
Photo by Jim Henkens


  • 1/3 cup minced fresh thyme leaves
  • 8 slices thick-cut bacon
  • 1 teaspoon brown mustard seeds
  • 1 cup dry white wine
  • 3 tablespoons salt
  • 2-in. rosemary sprig, leaves removed and minced
  • 1 free-range organic turkey (12 to 14 lbs.)
  • + 5 more ingredients
    • ½ cup butter
    • 1 teaspoon black peppercorns
    • ¼ cup minced fresh sage leaves
    • 1 teaspoon juniper berries
    • Pine Nut Gravy

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 h...

View full recipe at My Recipes


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