Hoofdgerecht
Cajun Butter Turkey
5 uVoor 12Nutri-Score C€€€
C
5 u
5 uCajun Butter Turkey
recept van
Toni Chapman
@themoodyfoody
14 recepten
16 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
turkey (fresh, about 12-15 lb, giblets removed)Vlees6 kg
kosher salt (1 tbsp per 5 lb of turkey, for dry brine)Kruiden en specerijen27 g
unsalted butter (room temperature)Zuivel900 g
fresh rosemary (finely chopped)Groente en fruit3 g- fresh oregano (finely chopped)Groente en fruit3 g
- fresh thyme (finely chopped)Groente en fruit3 g
- fresh sage (finely chopped)Groente en fruit3 g
- cajun seasoningKruiden en specerijen6 g
- smoked paprikaKruiden en specerijen6 g
- fresh lemon juice (freshly squeezed)Groente en fruit15 ml
pepper (ground)Kruiden en specerijen2 g
salt (to taste)Kruiden en specerijen3 g- yellow onions (chopped large)Groente en fruit2 stukken
carrots (large, roughly chopped)Groente en fruit3 stukken
lemons (halved)Groente en fruit2 stukken- celery stalks (roughly chopped)Groente en fruit4 stukken
chicken broth (or turkey stock)Voorraadkast470 ml
white cooking wine (any dry white wine such as chardonnay)Dranken120 ml
per portie
Voedingswaarden
1.312kcal
- Koolhydraten
- 5 g
- Eiwitten
- 117 g
- Vetten
- 92 g
wat je gebruikt
Keukengerei
Oven
roasting pan- roasting rack
Keukenthermometer
Mengkom- meat injector
stap voor stap
Bereiding
- Stap 1
Dry brine the turkey
- Pat the turkey dry and coat it all over with kosher salt.
- Refrigerate uncovered overnight.
- Stap 2
Make the Cajun compound butter
- Combine the room temperature butter with the chopped rosemary, oregano, thyme and sage.
- Add the cajun seasoning, smoked paprika, lemon juice, pepper and salt to taste.
- Mix until evenly blended.
- Stap 3
Prepare the turkey
- Take the turkey out of the fridge and pat it dry.
- Stuff the cavity with the lemons and some of the onions, carrots and celery.
- Stap 4
Butter the turkey
- Rub the compound butter underneath the skin, on top, on the sides, the back and the wings.
- Make sure the butter spreads evenly over the whole bird.
- Stap 5
Build the roasting base
- Place the remaining carrots, onions and celery with herbs and white wine at the bottom of the roasting pan under the rack.
- Set the turkey on the rack.
- Stap 6
First bake
- Bake at 200 °C.
- Stap 7
Inject and cover with cheesecloth
- Inject the remaining Cajun butter all over the turkey, into the breast, back and sides.
- Soak the cheesecloth in the Cajun compound butter and drape it over the turkey.
- Stap 8
Bake low and slow
- Continue baking low and slow until the turkey is cooked through.
- Check the internal temperature with a thermometer before serving.
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