Roasted Turkey with Juniper and Pearl Onion Sauce
Brigitte and Ricardo enjoy turkey a lot of different ways in December. For this dinner party, Ricardo broke the bird up (two breasts and two legs and thighs to please…
Instructions
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1
Place the turkey pieces in a large glass or ceramic dish.
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2
In a bowl, combine the salt and spices. Sprinkle over the turkey. Drizzle with the gin. Cover with plastic wrap and refrigerate for 12 hours or overnight. Drain and discard the marinade.
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3
With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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4
Place the turkey on the prepared sheet and dab with the butter. Roast for 1 hour and 30 minutes or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C). Let rest for 10 minutes.
Brigitte and Ricardo enjoy turkey a lot of different ways in December. For this dinner party, Ricardo broke the bird up (two breasts and two legs and thighs to please white- and dark-meat lovers alike), which seriously reduced the cooking time. To get some boreal notes in there, we chose aromatics like juniper berries and gin for the brine (you can taste a hint of the spirit in the pearl onion sauce). The result is a super-moist turkey that’s a cinch to serve.
