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Brined Spatchcocked Roast Turkey with Compound Butter
Plat

Brined Spatchcocked Roast Turkey with Compound Butter

26 hPour 12Nutri-Score C€€€
par @malinda.rocha6 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • whole turkey (14 lb bird, giblets removed, rinsed)Viandes6,4 kg
  • water (for the brine)Autres7,6 litres
  • apple cider (apple juice works too, not vinegar)Boissons720 ml
  • kosher saltÉpices288 g
  • brown sugarÉpicerie400 g
  • orange peel (peel of oranges)Fruits et légumes3 morceaux
  • garlic (whole head, chopped)Fruits et légumes1 morceau
  • fresh rosemary (sprigs, for the brine)Fruits et légumes4 morceaux
  • bay leavesÉpices5 morceaux
  • black peppercorns (about 3 tbsp)Épices18 g
  • ice (for the brine bag)Autres500 g
  • butter (2 sticks, softened)Produits laitiers226 g
  • garlic (cloves, finely minced, for the compound butter)Fruits et légumes6 morceaux
  • fresh rosemary (sprigs, finely minced, for the compound butter)Fruits et légumes3 morceaux
  • prime rib rub (or seasoning of choice)Épices15 g
  • no-salt seasoningÉpices10 g
  • carrots (roughly chopped)Fruits et légumes3 morceaux
  • celery (stalks, roughly chopped)Fruits et légumes4 morceaux
  • onion (roughly chopped)Fruits et légumes1 morceau
  • garlic powderÉpices5 g
  • onion powderÉpices5 g
  • chicken brothÉpicerie240 ml
  • white wine (or extra broth)Boissons60 ml

par portion

Nutrition

913kcal

Glucides
40 g
Protéines
98 g
Lipides
40 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • roasting pan
  • Thermomètre de cuisine
  • Saladier
  • Four

pas à pas

Préparation

  1. Make the brine

    • Add the water to a large pot, then stir in the apple cider, kosher salt and brown sugar.
    • Add the orange peel, chopped garlic, rosemary sprigs, bay leaves and peppercorns.
    • Heat until everything is dissolved, then let the brine cool completely.
    Étape 1

  2. Brine the turkey

    • Place the turkey in a brine bag with ice and pour in the cooled brine.
    • Brine in the refrigerator for 24 hours.
    Étape 2

  3. Make the compound butter

    • Mix the softened butter with the finely minced garlic and fresh rosemary.
    • Season with the prime rib rub and no-salt seasoning, then mix well.
    Étape 3

  4. Prepare the turkey

    • Remove the giblets and rinse the brine off the turkey; let it come down in temperature.
    • Spatchcock: flip the turkey over, cut along both sides of the spine and remove it, then flip back and press the breastbone down to flatten.
    • Loosen the skin from the meat with your hands.
    Étape 4

  5. Butter and season the turkey

    • Push the compound butter under the skin, then rub the rest all over the outside.
    • Season the turkey with the prime rib rub and no-salt seasoning.
    Étape 5

  6. Build the veggie bed

    • In the roasting pan, spread the chopped carrots, celery and onion.
    • Season the vegetables with prime rib rub, no-salt seasoning, garlic powder and onion powder.
    • Pour in the chicken broth and a splash of white wine.
    Étape 6

  7. Roast the turkey

    • Insert a probe thermometer into the breast and roast at 400 °C until the breast reaches 160 °C.
    • After the turkey is halfway cooked, baste with the pan juices every so often.
    Étape 7

  8. Rest and serve

    • Pull the turkey out and let it rest until the internal temperature reaches 165 °C.
    • Carve and serve with the pan juices.
    Étape 8
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