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Herb Compound Butter Roast Turkey
Hoofdgerecht

Herb Compound Butter Roast Turkey

5 uVoor 10Nutri-Score C€€€
van @thegoldenbalance42 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

10 personen
  • whole turkey (about 12 lb, brought to room temperature)Vlees5,4 kg
  • kosher salt (for dry brining)Kruiden en specerijen30 g
  • fresh sage leaves (leaves only)Groente en fruit15 g
  • fresh thyme leaves (leaves only)Groente en fruit6 g
  • fresh rosemary leaves (leaves only)Groente en fruit5 g
  • garlic (cloves, peeled)Groente en fruit6 stukken
  • butter (softened)Zuivel227 g
  • honeyVoorraadkast42 g
  • hot pepper pasteVoorraadkast60 g
  • black pepper (ground)Kruiden en specerijen2 g
  • chili powderKruiden en specerijen2 g
  • paprikaKruiden en specerijen2 g
  • onion powderKruiden en specerijen2 g
  • lemon zest (from about 1 lemon)Groente en fruit6 g
  • orange zest (from about 1 orange)Groente en fruit12 g

per portie

Voedingswaarden

928kcal

Koolhydraten
6 g
Eiwitten
118 g
Vetten
48 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Keukenmachine
  • Bakplaat
  • Afkoelrooster
  • Oven

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4
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