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Garlic and Herb Roast Turkey
Danie główne

Garlic and Herb Roast Turkey

3 godz. 45 minPorcje: 10Nutri-Score C€€€
od @cheysingh1 importugotowano 0 razy
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Składniki

10 osób
  • whole turkey (cleaned and patted dry)Mięso5 kg
  • butter (softened at room temperature)Nabiał227 g
  • fresh sage (finely chopped)Warzywa i owoce10 g
  • fresh rosemary (finely chopped)Warzywa i owoce10 g
  • fresh thyme (finely chopped)Warzywa i owoce10 g
  • garlic (minced)Warzywa i owoce6 kawałki
  • saltPrzyprawy15 g
  • black pepper (ground)Przyprawy5 g
  • Cajun seasoningPrzyprawy10 g
  • onion (one quartered for the pan, one for the cavity)Warzywa i owoce2 kawałki
  • carrot (roughly chopped)Warzywa i owoce2 kawałki
  • celery (roughly chopped)Warzywa i owoce2 kawałki
  • lemon (halved)Warzywa i owoce1 kawałek
  • olive oilSpiżarnia45 ml
  • waterInne240 ml

na porcję

Wartości odżywcze

886kcal

Węglowodany
5 g
Białko
109 g
Tłuszcz
48 g
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Przybory

  • Piekarnik
  • Naczynie żaroodporne
  • Miska
  • Termometr kuchenny
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  1. Soften the butter

    • Take the butter out the night before so it is nice and soft by the morning.
    Krok 1

  2. Make the garlic and herb butter

    • Add the chopped sage, rosemary and thyme to the soft butter.
    • Add the minced garlic, salt, pepper and Cajun seasoning.
    • Mix well so everything is evenly incorporated.
    Krok 2

  3. Prepare the roasting pan

    • Scatter the onion, carrot, celery, garlic and leftover herb stems in the pan.
    • Drizzle with olive oil and season with salt and pepper.
    • Push the vegetables to the sides to make room for the turkey.
    Krok 3

  4. Stuff the cavity

    • Place the cleaned, dried turkey in the pan.
    • Fill the cavity with onion, herbs and lemon.
    Krok 4

  5. Butter under and over the skin

    • Gently separate the skin from the breast with your fingers or a spoon.
    • Spread some of the herb butter under the skin and smooth it out.
    • Rub the remaining butter all over the outside of the turkey.
    Krok 5

  6. Season and truss

    • Tuck the wings under so the tips don't burn.
    • Drizzle with olive oil and sprinkle with salt, pepper and Cajun seasoning.
    • Tie the legs together with butcher's twine or rolled foil.
    • Scatter any leftover herbs and stems on top and around the turkey.
    Krok 6

  7. Add water and roast

    • Pour the water into the bottom of the pan to get plenty of drippings.
    • Roast in a preheated oven at 175 °C.
    Krok 7

  8. Baste after the first hour

    • Take the turkey out and baste it with the pan juices.
    Krok 8

  9. Baste and cover after the second hour

    • Baste the turkey again.
    • Cover the top with foil so the skin doesn't brown too much, leaving the parts you want more colour on exposed.
    Krok 9

  10. Baste and check the temperature

    • Baste the turkey one last time.
    • Check the temperature in the thickest part of the breast; it should read 74 °C or higher.
    Krok 10

  11. Rest the turkey

    • Cover the turkey and let it rest so the juices can redistribute.
    Krok 11

  12. Carve

    • Remove the legs, thighs and wings.
    • Cut the breast off in one piece and slice it, keeping a piece of skin on each slice.
    Krok 12
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