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Herb Compound Butter Roast Turkey
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Herb Compound Butter Roast Turkey

5 godz.Porcje: 10Nutri-Score C€€€
od @thegoldenbalance42 importyugotowano 0 razy
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Składniki

10 osób
  • whole turkey (about 12 lb, brought to room temperature)Mięso5,4 kg
  • kosher salt (for dry brining)Przyprawy30 g
  • fresh sage leaves (leaves only)Warzywa i owoce15 g
  • fresh thyme leaves (leaves only)Warzywa i owoce6 g
  • fresh rosemary leaves (leaves only)Warzywa i owoce5 g
  • garlic (cloves, peeled)Warzywa i owoce6 kawałki
  • butter (softened)Nabiał227 g
  • honeySpiżarnia42 g
  • hot pepper pasteSpiżarnia60 g
  • black pepper (ground)Przyprawy2 g
  • chili powderPrzyprawy2 g
  • paprikaPrzyprawy2 g
  • onion powderPrzyprawy2 g
  • lemon zest (from about 1 lemon)Warzywa i owoce6 g
  • orange zest (from about 1 orange)Warzywa i owoce12 g

na porcję

Wartości odżywcze

928kcal

Węglowodany
6 g
Białko
118 g
Tłuszcz
48 g
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Przybory

  • Robot wielofunkcyjny
  • Blacha do pieczenia
  • Kratka do studzenia
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4
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