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Garlic and Herb Cajun Dry-Brined Turkey
Danie główne

Garlic and Herb Cajun Dry-Brined Turkey

14 godz. 30 minPorcje: 10Nutri-Score C€€
od @cookinwithjai3 importyugotowano 0 razy
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Składniki

10 osób
  • whole turkey (washed and patted completely dry)Mięso5 kg
  • kosher salt (for the dry brine)Przyprawy60 g
  • butter (softened)Nabiał250 g
  • fresh sage (finely chopped)Warzywa i owoce10 g
  • fresh thyme (finely chopped)Warzywa i owoce10 g
  • fresh rosemary (finely chopped)Warzywa i owoce10 g
  • fresh cilantro (finely chopped)Warzywa i owoce10 g
  • fresh parsley (finely chopped)Warzywa i owoce10 g
  • Cajun seasoning blendPrzyprawy15 g
  • black pepper (ground)Przyprawy5 g
  • garlic powderPrzyprawy8 g
  • paprikaPrzyprawy8 g
  • chicken bouillon cube (crumbled)Spiżarnia2 kawałki
  • herb pasteSpiżarnia20 g
  • lemon (one juiced, one quartered for the cavity)Warzywa i owoce2 kawałki
  • carrots (roughly chopped)Warzywa i owoce3 kawałki
  • onion (quartered)Warzywa i owoce1 kawałek
  • celery stalks (roughly chopped)Warzywa i owoce3 kawałki
  • garlic (cloves, smashed)Warzywa i owoce8 kawałki
  • bay leavesPrzyprawy2 kawałki
  • chicken stock (for the bottom of the pan)Spiżarnia250 ml

na porcję

Wartości odżywcze

898kcal

Węglowodany
5 g
Białko
112 g
Tłuszcz
48 g
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Przybory

  • roasting pan
  • Miska
  • kitchen twine

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5
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