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Juicy Dry-Brined Roast Turkey with Garlic Herb Butter
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Juicy Dry-Brined Roast Turkey with Garlic Herb Butter

4 h 20 minPara 10Nutri-Score C€€€
de @cooking.con.claudia26 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

10 personas
  • whole turkey (thawed, neck and giblets removed)Carne6,4 kg
  • coarse salt (teaspoons)Especias7 piezas
  • black pepper (ground)Especias15 ml
  • dried poultry herb blendEspecias15 ml
  • garlic powderEspecias10 ml
  • unsalted butter (room temperature)Lácteos339 g
  • garlic (cloves, minced)Frutas y verduras8 piezas
  • fresh thyme (chopped)Frutas y verduras10 ml
  • fresh rosemary (chopped)Frutas y verduras10 ml
  • fresh sage (chopped)Frutas y verduras10 ml
  • celery (stalks, roughly chopped)Frutas y verduras3 piezas
  • carrots (roughly chopped)Frutas y verduras3 piezas
  • onion (halved)Frutas y verduras1 pieza
  • lime (halved)Frutas y verduras1 pieza
  • garlic heads (halved crosswise)Frutas y verduras3 piezas
  • fresh herbs (mixed sprigs)Frutas y verduras20 g
  • chicken brothDespensa240 ml

por ración

Nutrición

910kcal

Carbohidratos
5 g
Proteínas
115 g
Grasas
48 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Rejilla de enfriamiento
  • Bol
  • Termómetro de cocina
  • Pincel de cocina

paso a paso

Preparación

  1. Mix the dry brine

    • Combine the coarse salt, black pepper, poultry seasoning and garlic powder in a bowl.
    • Use about half a teaspoon of salt per pound of turkey.
    Paso 1

  2. Dry-brine the turkey

    • Pat the turkey dry to remove excess moisture.
    • Set it on a rack, loosen the skin over the breast and season the whole bird, including the back and the cavity.
    • Refrigerate uncovered for at least 24 hours.
    Paso 2

  3. Preheat the oven and make the herb butter

    • Preheat the oven to 450 °C.
    • Mash the room-temperature butter with the minced garlic, thyme, rosemary and sage until combined.
    Paso 3

  4. Prepare the roasting pan

    • Scatter the celery, carrots, onion, garlic heads, fresh herbs, neck and giblets in the roasting pan.
    Paso 4

  5. Butter the turkey

    • Pat the turkey dry again and let it come to room temperature.
    • Spread a generous amount of herb butter between the skin and the breast, massaging it down.
    • Rub the remaining butter all over the outside of the turkey.
    Paso 5

  6. Stuff the cavity and add broth

    • Tuck the wings and transfer the turkey to the roasting rack.
    • Fill the cavity with the onion, garlic heads, lime and fresh herbs.
    • Pour the chicken broth into the bottom of the pan.
    Paso 6

  7. Roast at high heat

    • Roast at 450 °C for 25 minutes.
    Paso 7

  8. Lower the heat and roast

    • Reduce the oven to 325 °C and roast until the thermometer reads 163 °C.
    • Baste every 45 minutes until the turkey is done.
    Paso 8

  9. Rest and carve

    • Let the turkey rest so the internal temperature rises to 165 °C.
    • Carve, starting with the breasts.
    Paso 9
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