Roasted Turkey with Juniper and Pearl Onion Sauce
45 MIN
1 H 30 MIN
12 H

Roasted Turkey with Juniper and Pearl Onion Sauce



  • 1 whole turkey, about 11 lb (5 kg), cut into 4 pieces (see note)
  • 4 tsp salt
  • 1 tbsp juniper berries, crushed
  • 1 tsp coriander seeds, crushed
  • 1/2 tsp ground black pepper
  • 1/4 cup (60 ml) gin
  • 1/4 cup (55 g) cold butter, diced

    Pearl Onion Sauce

  • 24 red pearl onions, peeled
  • 4 garlic cloves, chopped
  • 2 tbsp butter
  • 2 tbsp unbleached all-purpose flour
  • 4 cups (1 litre) beef broth
  • 2 tbsp (30 ml) gin



  1. Place the turkey pieces in a large glass or ceramic dish.
  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.
  3. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  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.

Pearl Onion Sauce

  1. Meanwhile, in a large pot over medium heat, soften the onions and garlic in the butter. Sprinkle with the flour and stir to coat. Add the broth and gin. Bring to a boil, stirring constantly. Simmer for 20 minutes or until the sauce has thickened slightly. Season with salt and pepper.
  2. Thinly slice the turkey and serve with the pearl onion sauce.


Ask your butcher to section your turkey into 2 breast pieces with the bone and 2 large turkey legs.