Place the salt, juniper berries, and water in a food processor and blend until berries and salt make a very fine, damp salt. I often make this in the food processor after the Cranberry Relish and I don’t bother cleaning it between. In this case, skip the water. Make sure there’s enough moisture that the salt sticks together and doesn’t make a big mess of salty powder all over the kitchen. Trust me, I learned this one the hard way.

Rub the roasts down with the salt. You really only need 1-2 tablespoons of the salt per roast. I’ve done up to three roasts in this amount of salt. Making less juniper salt is tricky though, especially if you have a large food processor, so I don’t recommend halving the recipe. I like to store the roasts in large tupperwares in the fridge, but one gallon ziplocs work well too. Leave the roasts in this dry brine overnight or up to 3 days.

When you’re ready to roast the turkey, leave some extra time to allow the roasts to come up to room temperature as they cook more evenly if they come out of the fridge 1-2 hours prior to cooking.

Preheat oven to 400° F.

Place the roast in a roasting pan. Cook for 10 minutes and lower the temperature to 350° F.

Cook until the center of the roast reaches an internal temperature of 165° F according to the USDA. (Don’t tell, but I don’t like to let it get quite this hot).

Remove from the oven and let it rest 10 minutes before you slice it.

Serve with warm Elderflower Turkey Gravy and the rest of my Scandinavian Thanksgiving Dinner.