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Herb Compound Butter Roast Turkey
Plat

Herb Compound Butter Roast Turkey

5 hPour 10Nutri-Score C€€€
par @thegoldenbalance42 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • whole turkey (about 12 lb, brought to room temperature)Viandes5,4 kg
  • kosher salt (for dry brining)Épices30 g
  • fresh sage leaves (leaves only)Fruits et légumes15 g
  • fresh thyme leaves (leaves only)Fruits et légumes6 g
  • fresh rosemary leaves (leaves only)Fruits et légumes5 g
  • garlic (cloves, peeled)Fruits et légumes6 morceaux
  • butter (softened)Produits laitiers227 g
  • honeyÉpicerie42 g
  • hot pepper pasteÉpicerie60 g
  • black pepper (ground)Épices2 g
  • chili powderÉpices2 g
  • paprikaÉpices2 g
  • onion powderÉpices2 g
  • lemon zest (from about 1 lemon)Fruits et légumes6 g
  • orange zest (from about 1 orange)Fruits et légumes12 g

par portion

Nutrition

928kcal

Glucides
6 g
Protéines
118 g
Lipides
48 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Robot multifonction
  • Plaque de cuisson
  • Grille de refroidissement
  • Four

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4
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