Plato principal
Cajun Butter Turkey
5 hPara 12Nutri-Score C€€€
C
5 h
5 hCajun Butter Turkey
receta de
Toni Chapman
@themoodyfoody
14 recetas
16 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
turkey (fresh, about 12-15 lb, giblets removed)Carne6 kg
kosher salt (1 tbsp per 5 lb of turkey, for dry brine)Especias27 g
unsalted butter (room temperature)Lácteos900 g
fresh rosemary (finely chopped)Frutas y verduras3 g- fresh oregano (finely chopped)Frutas y verduras3 g
- fresh thyme (finely chopped)Frutas y verduras3 g
- fresh sage (finely chopped)Frutas y verduras3 g
- cajun seasoningEspecias6 g
- smoked paprikaEspecias6 g
- fresh lemon juice (freshly squeezed)Frutas y verduras15 ml
pepper (ground)Especias2 g
salt (to taste)Especias3 g- yellow onions (chopped large)Frutas y verduras2 piezas
carrots (large, roughly chopped)Frutas y verduras3 piezas
lemons (halved)Frutas y verduras2 piezas- celery stalks (roughly chopped)Frutas y verduras4 piezas
chicken broth (or turkey stock)Despensa470 ml
white cooking wine (any dry white wine such as chardonnay)Bebidas120 ml
por ración
Nutrición
1312kcal
- Carbohidratos
- 5 g
- Proteínas
- 117 g
- Grasas
- 92 g
lo que usará
Utensilios
Horno
roasting pan- roasting rack
Termómetro de cocina
Bol- meat injector
paso a paso
Preparación
- Paso 1
Dry brine the turkey
- Pat the turkey dry and coat it all over with kosher salt.
- Refrigerate uncovered overnight.
- Paso 2
Make the Cajun compound butter
- Combine the room temperature butter with the chopped rosemary, oregano, thyme and sage.
- Add the cajun seasoning, smoked paprika, lemon juice, pepper and salt to taste.
- Mix until evenly blended.
- Paso 3
Prepare the turkey
- Take the turkey out of the fridge and pat it dry.
- Stuff the cavity with the lemons and some of the onions, carrots and celery.
- Paso 4
Butter the turkey
- Rub the compound butter underneath the skin, on top, on the sides, the back and the wings.
- Make sure the butter spreads evenly over the whole bird.
- Paso 5
Build the roasting base
- Place the remaining carrots, onions and celery with herbs and white wine at the bottom of the roasting pan under the rack.
- Set the turkey on the rack.
- Paso 6
First bake
- Bake at 200 °C.
- Paso 7
Inject and cover with cheesecloth
- Inject the remaining Cajun butter all over the turkey, into the breast, back and sides.
- Soak the cheesecloth in the Cajun compound butter and drape it over the turkey.
- Paso 8
Bake low and slow
- Continue baking low and slow until the turkey is cooked through.
- Check the internal temperature with a thermometer before serving.
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