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Garlic and Herb Cajun Dry-Brined Turkey
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Garlic and Herb Cajun Dry-Brined Turkey

14 h 30 minPara 10Nutri-Score C€€
de @cookinwithjai3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

10 personas
  • whole turkey (washed and patted completely dry)Carne5 kg
  • kosher salt (for the dry brine)Especias60 g
  • butter (softened)Lácteos250 g
  • fresh sage (finely chopped)Frutas y verduras10 g
  • fresh thyme (finely chopped)Frutas y verduras10 g
  • fresh rosemary (finely chopped)Frutas y verduras10 g
  • fresh cilantro (finely chopped)Frutas y verduras10 g
  • fresh parsley (finely chopped)Frutas y verduras10 g
  • Cajun seasoning blendEspecias15 g
  • black pepper (ground)Especias5 g
  • garlic powderEspecias8 g
  • paprikaEspecias8 g
  • chicken bouillon cube (crumbled)Despensa2 piezas
  • herb pasteDespensa20 g
  • lemon (one juiced, one quartered for the cavity)Frutas y verduras2 piezas
  • carrots (roughly chopped)Frutas y verduras3 piezas
  • onion (quartered)Frutas y verduras1 pieza
  • celery stalks (roughly chopped)Frutas y verduras3 piezas
  • garlic (cloves, smashed)Frutas y verduras8 piezas
  • bay leavesEspecias2 piezas
  • chicken stock (for the bottom of the pan)Despensa250 ml

por ración

Nutrición

898kcal

Carbohidratos
5 g
Proteínas
112 g
Grasas
48 g
Adaptar utensilios

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Utensilios

  • roasting pan
  • Bol
  • kitchen twine

paso a paso

Preparación

  1. Dry brine the turkey

    • Wash and clean the turkey, then pat it completely dry.
    • Rub a generous amount of kosher salt all over the turkey, including the inside cavity, legs and wings.
    • Place the turkey uncovered in the refrigerator overnight.
    Paso 1

  2. Make the compound butter

    • Take the turkey out of the refrigerator and let it come to room temperature.
    • Finely chop the sage, thyme, rosemary, cilantro and parsley.
    • Mix the softened butter with the chopped herbs, Cajun seasoning, black pepper, garlic powder, paprika, crumbled bouillon cube, herb paste and the juice of a lemon.
    Paso 2

  3. Butter the turkey

    • Make sure the turkey skin is completely dry.
    • Loosen the skin and push the compound butter underneath it on each side.
    • Massage the butter all over the outside and inside, into every crevice, and rub some on top.
    Paso 3

  4. Stuff and truss the turkey

    • Stuff the cavity with fresh herbs, garlic, celery, carrots, onion, lemon and bay leaves.
    • Tuck the wings and tie the legs with twine so the turkey is nice and tight.
    • Pour chicken stock into the bottom of the roasting pan.
    Paso 4

  5. Roast the turkey

    • Roast the turkey in the oven until the skin is golden and the juices run clear.
    • Let it rest before carving.
    Paso 5
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