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