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Roast Turkey with Garlic Herb Compound Butter
Plat

Roast Turkey with Garlic Herb Compound Butter

5 hPour 12Nutri-Score C€€€
par @heyheather51 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • whole turkey (brined, rinsed and brought to room temperature)Viandes7,7 kg
  • unsalted butter (softened, for the compound butter and injection)Produits laitiers565 g
  • garlic (minced)Fruits et légumes15 morceaux
  • sea saltÉpices10 g
  • onion powderÉpices8 g
  • paprikaÉpices12 g
  • adobo seasoningÉpices12 g
  • sage (finely minced, plus a handful of sprigs)Fruits et légumes20 g
  • rosemary (finely minced, plus a handful of sprigs)Fruits et légumes20 g
  • thyme (finely minced, plus a handful of sprigs)Fruits et légumes20 g
  • carrots (roughly chopped)Fruits et légumes3 morceaux
  • onion (roughly chopped, half for the pan and half for the cavity)Fruits et légumes1 morceau
  • lemon (halved)Fruits et légumes1 morceau
  • beef brothÉpicerie250 ml

par portion

Nutrition

1 278kcal

Glucides
5 g
Protéines
146 g
Lipides
75 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plat allant au four
  • Saladier
  • meat injector
  • Pinceau de cuisine

pas à pas

Préparation

  1. Prepare the turkey

    • Take the turkey out of the fridge and rinse it completely to remove the brine.
    • Pat the turkey completely dry and let it come to room temperature.
    Étape 1

  2. Make the compound butter

    • Mix the softened unsalted butter with the minced garlic, sea salt, onion powder, paprika and adobo seasoning.
    • Finely mince the sage, rosemary and thyme and work them into the butter.
    Étape 2

  3. Stuff butter under the skin

    • Gently separate the skin from the meat without tearing it, creating a pocket.
    • Push the compound butter under the skin and smear it back using the skin.
    Étape 3

  4. Season the outside

    • Rub the outside of the turkey with paprika and adobo seasoning.
    Étape 4

  5. Fill the pan and the cavity

    • Place the carrots and roughly chopped onion in the roasting pan.
    • Fill the cavity with a handful each of thyme, sage and rosemary, half an onion and the lemon.
    Étape 5

  6. Inject the turkey

    • Melt one stick of butter and draw it into the meat injector.
    • Inject the butter into the turkey.
    Étape 6

  7. Add broth and roast

    • Pour the beef broth into the pan, just enough to cover the bottom.
    • Roast at 330 °F (165 °C) for about 4 hours, until cooked through.
    Étape 7

  8. Baste and inject

    • Every 30 minutes, take the turkey out, baste it with the pan juices and inject it again.
    Étape 8
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