Turkey Leg Roast with Mixed Citrus and Juniper

When I was working on a story for my column in the San Francisco Chronicle, I did some research on juniper berries. I was fascinated to learn that Native Americans prized them for the piney, peppery notes they imparted to food. Ever since, I’ve been using juniper to season all sorts of soups and stews, and I’ve discovered that it also does wonders for poultry and game. Don’t waste money on a fancy baster for this recipe: a large ladle works just as well, if not better.