Skip to content
Menu
Brined Spatchcocked Roast Turkey with Compound Butter
Plato principal

Brined Spatchcocked Roast Turkey with Compound Butter

26 hPara 12Nutri-Score C€€€
de @malinda.rocha6 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • whole turkey (14 lb bird, giblets removed, rinsed)Carne6,4 kg
  • water (for the brine)Otro7,6 litros
  • apple cider (apple juice works too, not vinegar)Bebidas720 ml
  • kosher saltEspecias288 g
  • brown sugarDespensa400 g
  • orange peel (peel of oranges)Frutas y verduras3 piezas
  • garlic (whole head, chopped)Frutas y verduras1 pieza
  • fresh rosemary (sprigs, for the brine)Frutas y verduras4 piezas
  • bay leavesEspecias5 piezas
  • black peppercorns (about 3 tbsp)Especias18 g
  • ice (for the brine bag)Otro500 g
  • butter (2 sticks, softened)Lácteos226 g
  • garlic (cloves, finely minced, for the compound butter)Frutas y verduras6 piezas
  • fresh rosemary (sprigs, finely minced, for the compound butter)Frutas y verduras3 piezas
  • prime rib rub (or seasoning of choice)Especias15 g
  • no-salt seasoningEspecias10 g
  • carrots (roughly chopped)Frutas y verduras3 piezas
  • celery (stalks, roughly chopped)Frutas y verduras4 piezas
  • onion (roughly chopped)Frutas y verduras1 pieza
  • garlic powderEspecias5 g
  • onion powderEspecias5 g
  • chicken brothDespensa240 ml
  • white wine (or extra broth)Bebidas60 ml

por ración

Nutrición

913kcal

Carbohidratos
40 g
Proteínas
98 g
Grasas
40 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • roasting pan
  • Termómetro de cocina
  • Bol
  • Horno

paso a paso

Preparación

  1. Make the brine

    • Add the water to a large pot, then stir in the apple cider, kosher salt and brown sugar.
    • Add the orange peel, chopped garlic, rosemary sprigs, bay leaves and peppercorns.
    • Heat until everything is dissolved, then let the brine cool completely.
    Paso 1

  2. Brine the turkey

    • Place the turkey in a brine bag with ice and pour in the cooled brine.
    • Brine in the refrigerator for 24 hours.
    Paso 2

  3. Make the compound butter

    • Mix the softened butter with the finely minced garlic and fresh rosemary.
    • Season with the prime rib rub and no-salt seasoning, then mix well.
    Paso 3

  4. Prepare the turkey

    • Remove the giblets and rinse the brine off the turkey; let it come down in temperature.
    • Spatchcock: flip the turkey over, cut along both sides of the spine and remove it, then flip back and press the breastbone down to flatten.
    • Loosen the skin from the meat with your hands.
    Paso 4

  5. Butter and season the turkey

    • Push the compound butter under the skin, then rub the rest all over the outside.
    • Season the turkey with the prime rib rub and no-salt seasoning.
    Paso 5

  6. Build the veggie bed

    • In the roasting pan, spread the chopped carrots, celery and onion.
    • Season the vegetables with prime rib rub, no-salt seasoning, garlic powder and onion powder.
    • Pour in the chicken broth and a splash of white wine.
    Paso 6

  7. Roast the turkey

    • Insert a probe thermometer into the breast and roast at 400 °C until the breast reaches 160 °C.
    • After the turkey is halfway cooked, baste with the pan juices every so often.
    Paso 7

  8. Rest and serve

    • Pull the turkey out and let it rest until the internal temperature reaches 165 °C.
    • Carve and serve with the pan juices.
    Paso 8
Obtener Mezze