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Garlic and Herb Roast Turkey
Plato principal

Garlic and Herb Roast Turkey

3 h 45 minPara 10Nutri-Score C€€€
de @cheysingh1 importación0 veces cocinadas
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lo que necesita

Ingredientes

10 personas
  • whole turkey (cleaned and patted dry)Carne5 kg
  • butter (softened at room temperature)Lácteos227 g
  • fresh sage (finely chopped)Frutas y verduras10 g
  • fresh rosemary (finely chopped)Frutas y verduras10 g
  • fresh thyme (finely chopped)Frutas y verduras10 g
  • garlic (minced)Frutas y verduras6 piezas
  • saltEspecias15 g
  • black pepper (ground)Especias5 g
  • Cajun seasoningEspecias10 g
  • onion (one quartered for the pan, one for the cavity)Frutas y verduras2 piezas
  • carrot (roughly chopped)Frutas y verduras2 piezas
  • celery (roughly chopped)Frutas y verduras2 piezas
  • lemon (halved)Frutas y verduras1 pieza
  • olive oilDespensa45 ml
  • waterOtro240 ml

por ración

Nutrición

886kcal

Carbohidratos
5 g
Proteínas
109 g
Grasas
48 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Bol
  • Termómetro de cocina
  • Pincel de cocina

paso a paso

Preparación

  1. Soften the butter

    • Take the butter out the night before so it is nice and soft by the morning.
    Paso 1

  2. Make the garlic and herb butter

    • Add the chopped sage, rosemary and thyme to the soft butter.
    • Add the minced garlic, salt, pepper and Cajun seasoning.
    • Mix well so everything is evenly incorporated.
    Paso 2

  3. Prepare the roasting pan

    • Scatter the onion, carrot, celery, garlic and leftover herb stems in the pan.
    • Drizzle with olive oil and season with salt and pepper.
    • Push the vegetables to the sides to make room for the turkey.
    Paso 3

  4. Stuff the cavity

    • Place the cleaned, dried turkey in the pan.
    • Fill the cavity with onion, herbs and lemon.
    Paso 4

  5. Butter under and over the skin

    • Gently separate the skin from the breast with your fingers or a spoon.
    • Spread some of the herb butter under the skin and smooth it out.
    • Rub the remaining butter all over the outside of the turkey.
    Paso 5

  6. Season and truss

    • Tuck the wings under so the tips don't burn.
    • Drizzle with olive oil and sprinkle with salt, pepper and Cajun seasoning.
    • Tie the legs together with butcher's twine or rolled foil.
    • Scatter any leftover herbs and stems on top and around the turkey.
    Paso 6

  7. Add water and roast

    • Pour the water into the bottom of the pan to get plenty of drippings.
    • Roast in a preheated oven at 175 °C.
    Paso 7

  8. Baste after the first hour

    • Take the turkey out and baste it with the pan juices.
    Paso 8

  9. Baste and cover after the second hour

    • Baste the turkey again.
    • Cover the top with foil so the skin doesn't brown too much, leaving the parts you want more colour on exposed.
    Paso 9

  10. Baste and check the temperature

    • Baste the turkey one last time.
    • Check the temperature in the thickest part of the breast; it should read 74 °C or higher.
    Paso 10

  11. Rest the turkey

    • Cover the turkey and let it rest so the juices can redistribute.
    Paso 11

  12. Carve

    • Remove the legs, thighs and wings.
    • Cut the breast off in one piece and slice it, keeping a piece of skin on each slice.
    Paso 12
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