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Garlic and Herb Cajun Dry-Brined Turkey
Plat

Garlic and Herb Cajun Dry-Brined Turkey

14 h 30Pour 10Nutri-Score C€€
par @cookinwithjai3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • whole turkey (washed and patted completely dry)Viandes5 kg
  • kosher salt (for the dry brine)Épices60 g
  • butter (softened)Produits laitiers250 g
  • fresh sage (finely chopped)Fruits et légumes10 g
  • fresh thyme (finely chopped)Fruits et légumes10 g
  • fresh rosemary (finely chopped)Fruits et légumes10 g
  • fresh cilantro (finely chopped)Fruits et légumes10 g
  • fresh parsley (finely chopped)Fruits et légumes10 g
  • Cajun seasoning blendÉpices15 g
  • black pepper (ground)Épices5 g
  • garlic powderÉpices8 g
  • paprikaÉpices8 g
  • chicken bouillon cube (crumbled)Épicerie2 morceaux
  • herb pasteÉpicerie20 g
  • lemon (one juiced, one quartered for the cavity)Fruits et légumes2 morceaux
  • carrots (roughly chopped)Fruits et légumes3 morceaux
  • onion (quartered)Fruits et légumes1 morceau
  • celery stalks (roughly chopped)Fruits et légumes3 morceaux
  • garlic (cloves, smashed)Fruits et légumes8 morceaux
  • bay leavesÉpices2 morceaux
  • chicken stock (for the bottom of the pan)Épicerie250 ml

par portion

Nutrition

898kcal

Glucides
5 g
Protéines
112 g
Lipides
48 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • roasting pan
  • Saladier
  • kitchen twine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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