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Juicy Dry-Brined Roast Turkey with Garlic Herb Butter
Hoofdgerecht

Juicy Dry-Brined Roast Turkey with Garlic Herb Butter

4 u 20 minVoor 10Nutri-Score C€€€
van @cooking.con.claudia26 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

10 personen
  • whole turkey (thawed, neck and giblets removed)Vlees6,4 kg
  • coarse salt (teaspoons)Kruiden en specerijen7 stukken
  • black pepper (ground)Kruiden en specerijen15 ml
  • dried poultry herb blendKruiden en specerijen15 ml
  • garlic powderKruiden en specerijen10 ml
  • unsalted butter (room temperature)Zuivel339 g
  • garlic (cloves, minced)Groente en fruit8 stukken
  • fresh thyme (chopped)Groente en fruit10 ml
  • fresh rosemary (chopped)Groente en fruit10 ml
  • fresh sage (chopped)Groente en fruit10 ml
  • celery (stalks, roughly chopped)Groente en fruit3 stukken
  • carrots (roughly chopped)Groente en fruit3 stukken
  • onion (halved)Groente en fruit1 stuk
  • lime (halved)Groente en fruit1 stuk
  • garlic heads (halved crosswise)Groente en fruit3 stukken
  • fresh herbs (mixed sprigs)Groente en fruit20 g
  • chicken brothVoorraadkast240 ml

per portie

Voedingswaarden

910kcal

Koolhydraten
5 g
Eiwitten
115 g
Vetten
48 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Afkoelrooster
  • Mengkom
  • Keukenthermometer
  • Bakkwast

stap voor stap

Bereiding

  1. Mix the dry brine

    • Combine the coarse salt, black pepper, poultry seasoning and garlic powder in a bowl.
    • Use about half a teaspoon of salt per pound of turkey.
    Stap 1

  2. Dry-brine the turkey

    • Pat the turkey dry to remove excess moisture.
    • Set it on a rack, loosen the skin over the breast and season the whole bird, including the back and the cavity.
    • Refrigerate uncovered for at least 24 hours.
    Stap 2

  3. Preheat the oven and make the herb butter

    • Preheat the oven to 450 °C.
    • Mash the room-temperature butter with the minced garlic, thyme, rosemary and sage until combined.
    Stap 3

  4. Prepare the roasting pan

    • Scatter the celery, carrots, onion, garlic heads, fresh herbs, neck and giblets in the roasting pan.
    Stap 4

  5. Butter the turkey

    • Pat the turkey dry again and let it come to room temperature.
    • Spread a generous amount of herb butter between the skin and the breast, massaging it down.
    • Rub the remaining butter all over the outside of the turkey.
    Stap 5

  6. Stuff the cavity and add broth

    • Tuck the wings and transfer the turkey to the roasting rack.
    • Fill the cavity with the onion, garlic heads, lime and fresh herbs.
    • Pour the chicken broth into the bottom of the pan.
    Stap 6

  7. Roast at high heat

    • Roast at 450 °C for 25 minutes.
    Stap 7

  8. Lower the heat and roast

    • Reduce the oven to 325 °C and roast until the thermometer reads 163 °C.
    • Baste every 45 minutes until the turkey is done.
    Stap 8

  9. Rest and carve

    • Let the turkey rest so the internal temperature rises to 165 °C.
    • Carve, starting with the breasts.
    Stap 9
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