Step 1

In a large nonreactive bowl, mix the pineapple juice, oil, soy sauce, lime juice, honey, garlic, salt, turmeric, ginger, cayenne pepper, orange and lime zests until combined.

Step 2

Rinse the quail under cool water to remove any blood or cartilage. Using paper towels, thoroughly pat the quail dry, then transfer them to the bowl with the marinade and gently toss to coat. Cover the bowl and refrigerate for at least 4 hours and up to 12.

Step 3

When ready to cook, place the baking rack in the middle of the oven and preheat to 450 degrees.

Step 4

In a small bowl, combine the butter and parsley.

Step 5

Remove the quail from the marinade and pat dry. Rub the quail all over with the butter and parsley and season lightly with salt and black pepper. Transfer the quail to a large, rimmed baking sheet.

Step 6

Roast, basting often with the buttery pan juices, about 25 minutes, until the quail are golden brown.

Step 7

Make the bourbon cream sauce: While the quail are roasting, in a medium saucepan over medium heat, heat the oil until shimmering. Add the onion and cook, stirring from time to time, until translucent, about 5 minutes. Add the garlic and cook, stirring often, until golden, about 3 minutes.

Step 8

Add the stock, wine and tarragon and bring to a simmer. Cook until reduced by roughly a quarter, about 8 minutes.

Step 9

Add the cream and bourbon and season to taste with salt and pepper. Cook, stirring from time to time until thickened and creamy, about 5 minutes. Remove from the heat, but keep warm. (You should get about 2 1/2 cups.)

Step 10

When ready to serve, transfer the roasted quail to a large platter, drizzle with the bourbon cream sauce and serve.