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Juicy Dry-Brined Roast Turkey with Garlic Herb Butter
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Juicy Dry-Brined Roast Turkey with Garlic Herb Butter

4 h 20 minServes 10Nutri-Score C€€€
from @cooking.con.claudia26 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • whole turkey (thawed, neck and giblets removed)Meat6.4 kg
  • coarse salt (teaspoons)Spices7 pieces
  • black pepper (ground)Spices15 ml
  • dried poultry herb blendSpices15 ml
  • garlic powderSpices10 ml
  • unsalted butter (room temperature)Dairy339 g
  • garlic (cloves, minced)Produce8 pieces
  • fresh thyme (chopped)Produce10 ml
  • fresh rosemary (chopped)Produce10 ml
  • fresh sage (chopped)Produce10 ml
  • celery (stalks, roughly chopped)Produce3 pieces
  • carrots (roughly chopped)Produce3 pieces
  • onion (halved)Produce1 piece
  • lime (halved)Produce1 piece
  • garlic heads (halved crosswise)Produce3 pieces
  • fresh herbs (mixed sprigs)Produce20 g
  • chicken brothPantry240 ml

per serving

Nutrition

910kcal

Carbs
5 g
Proteins
115 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Cooling rack
  • Mixing bowl
  • Kitchen thermometer
  • Pastry brush

step by step

Method

  1. Mix the dry brine

    • Combine the coarse salt, black pepper, poultry seasoning and garlic powder in a bowl.
    • Use about half a teaspoon of salt per pound of turkey.
    Step 1

  2. Dry-brine the turkey

    • Pat the turkey dry to remove excess moisture.
    • Set it on a rack, loosen the skin over the breast and season the whole bird, including the back and the cavity.
    • Refrigerate uncovered for at least 24 hours.
    Step 2

  3. Preheat the oven and make the herb butter

    • Preheat the oven to 450 °C.
    • Mash the room-temperature butter with the minced garlic, thyme, rosemary and sage until combined.
    Step 3

  4. Prepare the roasting pan

    • Scatter the celery, carrots, onion, garlic heads, fresh herbs, neck and giblets in the roasting pan.
    Step 4

  5. Butter the turkey

    • Pat the turkey dry again and let it come to room temperature.
    • Spread a generous amount of herb butter between the skin and the breast, massaging it down.
    • Rub the remaining butter all over the outside of the turkey.
    Step 5

  6. Stuff the cavity and add broth

    • Tuck the wings and transfer the turkey to the roasting rack.
    • Fill the cavity with the onion, garlic heads, lime and fresh herbs.
    • Pour the chicken broth into the bottom of the pan.
    Step 6

  7. Roast at high heat

    • Roast at 450 °C for 25 minutes.
    Step 7

  8. Lower the heat and roast

    • Reduce the oven to 325 °C and roast until the thermometer reads 163 °C.
    • Baste every 45 minutes until the turkey is done.
    Step 8

  9. Rest and carve

    • Let the turkey rest so the internal temperature rises to 165 °C.
    • Carve, starting with the breasts.
    Step 9
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