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Garlic and Herb Cajun Dry-Brined Turkey
14 u 30 minVoor 10Nutri-Score C€€
C
14 u 30 min
14 u 30 minGarlic and Herb Cajun Dry-Brined Turkey
recept van
Cookinwithjai
@cookinwithjai
3 recepten
3 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
whole turkey (washed and patted completely dry)Vlees5 kg
kosher salt (for the dry brine)Kruiden en specerijen60 g
butter (softened)Zuivel250 g
fresh sage (finely chopped)Groente en fruit10 g
fresh thyme (finely chopped)Groente en fruit10 g- fresh rosemary (finely chopped)Groente en fruit10 g
- fresh cilantro (finely chopped)Groente en fruit10 g
fresh parsley (finely chopped)Groente en fruit10 g- Cajun seasoning blendKruiden en specerijen15 g
black pepper (ground)Kruiden en specerijen5 g
garlic powderKruiden en specerijen8 g
paprikaKruiden en specerijen8 g
chicken bouillon cube (crumbled)Voorraadkast2 stukken- herb pasteVoorraadkast20 g
lemon (one juiced, one quartered for the cavity)Groente en fruit2 stukken
carrots (roughly chopped)Groente en fruit3 stukken
onion (quartered)Groente en fruit1 stuk- celery stalks (roughly chopped)Groente en fruit3 stukken
garlic (cloves, smashed)Groente en fruit8 stukken- bay leavesKruiden en specerijen2 stukken
- chicken stock (for the bottom of the pan)Voorraadkast250 ml
per portie
Voedingswaarden
898kcal
- Koolhydraten
- 5 g
- Eiwitten
- 112 g
- Vetten
- 48 g
wat je gebruikt
Keukengerei
roasting pan
Mengkom- kitchen twine
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
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