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Herb Compound Butter Roast Turkey
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Herb Compound Butter Roast Turkey

5 hServes 10Nutri-Score C€€€
from @thegoldenbalance42 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • whole turkey (about 12 lb, brought to room temperature)Meat5.4 kg
  • kosher salt (for dry brining)Spices30 g
  • fresh sage leaves (leaves only)Produce15 g
  • fresh thyme leaves (leaves only)Produce6 g
  • fresh rosemary leaves (leaves only)Produce5 g
  • garlic (cloves, peeled)Produce6 pieces
  • butter (softened)Dairy227 g
  • honeyPantry42 g
  • hot pepper pastePantry60 g
  • black pepper (ground)Spices2 g
  • chili powderSpices2 g
  • paprikaSpices2 g
  • onion powderSpices2 g
  • lemon zest (from about 1 lemon)Produce6 g
  • orange zest (from about 1 orange)Produce12 g

per serving

Nutrition

928kcal

Carbs
6 g
Proteins
118 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Food processor
  • Baking tray
  • Cooling rack
  • Oven

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4
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