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Brined Spatchcocked Roast Turkey with Compound Butter
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Brined Spatchcocked Roast Turkey with Compound Butter

26 godz.Porcje: 12Nutri-Score C€€€
od @malinda.rocha6 importówugotowano 0 razy
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Składniki

12 osób
  • whole turkey (14 lb bird, giblets removed, rinsed)Mięso6,4 kg
  • water (for the brine)Inne7,6 litry
  • apple cider (apple juice works too, not vinegar)Napoje720 ml
  • kosher saltPrzyprawy288 g
  • brown sugarSpiżarnia400 g
  • orange peel (peel of oranges)Warzywa i owoce3 kawałki
  • garlic (whole head, chopped)Warzywa i owoce1 kawałek
  • fresh rosemary (sprigs, for the brine)Warzywa i owoce4 kawałki
  • bay leavesPrzyprawy5 kawałki
  • black peppercorns (about 3 tbsp)Przyprawy18 g
  • ice (for the brine bag)Inne500 g
  • butter (2 sticks, softened)Nabiał226 g
  • garlic (cloves, finely minced, for the compound butter)Warzywa i owoce6 kawałki
  • fresh rosemary (sprigs, finely minced, for the compound butter)Warzywa i owoce3 kawałki
  • prime rib rub (or seasoning of choice)Przyprawy15 g
  • no-salt seasoningPrzyprawy10 g
  • carrots (roughly chopped)Warzywa i owoce3 kawałki
  • celery (stalks, roughly chopped)Warzywa i owoce4 kawałki
  • onion (roughly chopped)Warzywa i owoce1 kawałek
  • garlic powderPrzyprawy5 g
  • onion powderPrzyprawy5 g
  • chicken brothSpiżarnia240 ml
  • white wine (or extra broth)Napoje60 ml

na porcję

Wartości odżywcze

913kcal

Węglowodany
40 g
Białko
98 g
Tłuszcz
40 g
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Przybory

  • Garnek
  • roasting pan
  • Termometr kuchenny
  • Miska
  • Piekarnik

krok po kroku

Przygotowanie

  1. Make the brine

    • Add the water to a large pot, then stir in the apple cider, kosher salt and brown sugar.
    • Add the orange peel, chopped garlic, rosemary sprigs, bay leaves and peppercorns.
    • Heat until everything is dissolved, then let the brine cool completely.
    Krok 1

  2. Brine the turkey

    • Place the turkey in a brine bag with ice and pour in the cooled brine.
    • Brine in the refrigerator for 24 hours.
    Krok 2

  3. Make the compound butter

    • Mix the softened butter with the finely minced garlic and fresh rosemary.
    • Season with the prime rib rub and no-salt seasoning, then mix well.
    Krok 3

  4. Prepare the turkey

    • Remove the giblets and rinse the brine off the turkey; let it come down in temperature.
    • Spatchcock: flip the turkey over, cut along both sides of the spine and remove it, then flip back and press the breastbone down to flatten.
    • Loosen the skin from the meat with your hands.
    Krok 4

  5. Butter and season the turkey

    • Push the compound butter under the skin, then rub the rest all over the outside.
    • Season the turkey with the prime rib rub and no-salt seasoning.
    Krok 5

  6. Build the veggie bed

    • In the roasting pan, spread the chopped carrots, celery and onion.
    • Season the vegetables with prime rib rub, no-salt seasoning, garlic powder and onion powder.
    • Pour in the chicken broth and a splash of white wine.
    Krok 6

  7. Roast the turkey

    • Insert a probe thermometer into the breast and roast at 400 °C until the breast reaches 160 °C.
    • After the turkey is halfway cooked, baste with the pan juices every so often.
    Krok 7

  8. Rest and serve

    • Pull the turkey out and let it rest until the internal temperature reaches 165 °C.
    • Carve and serve with the pan juices.
    Krok 8
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