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Herb Compound Butter Roast Turkey
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Herb Compound Butter Roast Turkey

5 hPara 10Nutri-Score C€€€
de @thegoldenbalance42 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

10 personas
  • whole turkey (about 12 lb, brought to room temperature)Carne5,4 kg
  • kosher salt (for dry brining)Especias30 g
  • fresh sage leaves (leaves only)Frutas y verduras15 g
  • fresh thyme leaves (leaves only)Frutas y verduras6 g
  • fresh rosemary leaves (leaves only)Frutas y verduras5 g
  • garlic (cloves, peeled)Frutas y verduras6 piezas
  • butter (softened)Lácteos227 g
  • honeyDespensa42 g
  • hot pepper pasteDespensa60 g
  • black pepper (ground)Especias2 g
  • chili powderEspecias2 g
  • paprikaEspecias2 g
  • onion powderEspecias2 g
  • lemon zest (from about 1 lemon)Frutas y verduras6 g
  • orange zest (from about 1 orange)Frutas y verduras12 g

por ración

Nutrición

928kcal

Carbohidratos
6 g
Proteínas
118 g
Grasas
48 g
Adaptar utensilios

lo que usará

Utensilios

  • Procesador de alimentos
  • Bandeja de horno
  • Rejilla de enfriamiento
  • Horno

paso a paso

Preparación

  1. Dry brine the turkey

    • Pat the turkey dry and rub kosher salt generously over every crevice, including the cavity and under the wings.
    • Place the turkey on a rack set in a sheet tray and refrigerate overnight.
    Paso 1

  2. Make the herb compound butter

    • Pulse the sage, thyme, rosemary and garlic in a food processor until chopped.
    • Add the softened butter, honey, hot pepper paste, black pepper, chili powder, paprika and onion powder.
    • Add the lemon zest and orange zest, then blend into a smooth, spreadable butter.
    Paso 2

  3. Butter the turkey

    • Let the turkey come to room temperature.
    • Gently slide your hand between the meat and the skin to loosen it.
    • Push the compound butter under the skin and smother the entire bird.
    Paso 3

  4. Roast the turkey

    • Preheat the oven to 160 °C (or set a smoker to 120 °C).
    • Roast about 15 to 20 minutes per pound, until the breast reaches 71 °C internally.
    • Rest before carving and serving.
    Paso 4
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