Juniper-And-Herb Roast Turkey

• 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

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 400u0b0. 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 180u0b0 halfway through. Reduce heat to 350u0b0 and roast, turning pan every 30 minutes, until a thermometer inserted straight down through the thickest part of breast to bone registers 155u0b0, 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.

turkey, salt, juniper berries, brown mustard seeds, black peppercorns, butter, thyme, sage, rosemary sprig, bacon, white wine

Taken from www.myrecipes.com/recipe/juniper-and-herb-roast-turkey (may not work)