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Garlic and Herb Cajun Dry-Brined Turkey
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Garlic and Herb Cajun Dry-Brined Turkey

14 h 30 minServes 10Nutri-Score C€€
from @cookinwithjai3 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • whole turkey (washed and patted completely dry)Meat5 kg
  • kosher salt (for the dry brine)Spices60 g
  • butter (softened)Dairy250 g
  • fresh sage (finely chopped)Produce10 g
  • fresh thyme (finely chopped)Produce10 g
  • fresh rosemary (finely chopped)Produce10 g
  • fresh cilantro (finely chopped)Produce10 g
  • fresh parsley (finely chopped)Produce10 g
  • Cajun seasoning blendSpices15 g
  • black pepper (ground)Spices5 g
  • garlic powderSpices8 g
  • paprikaSpices8 g
  • chicken bouillon cube (crumbled)Pantry2 pieces
  • herb pastePantry20 g
  • lemon (one juiced, one quartered for the cavity)Produce2 pieces
  • carrots (roughly chopped)Produce3 pieces
  • onion (quartered)Produce1 piece
  • celery stalks (roughly chopped)Produce3 pieces
  • garlic (cloves, smashed)Produce8 pieces
  • bay leavesSpices2 pieces
  • chicken stock (for the bottom of the pan)Pantry250 ml

per serving

Nutrition

898kcal

Carbs
5 g
Proteins
112 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • roasting pan
  • Mixing bowl
  • kitchen twine

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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