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Roast Turkey with Garlic Herb Compound Butter
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Roast Turkey with Garlic Herb Compound Butter

5 hServes 12Nutri-Score C€€€
from @heyheather51 import0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • whole turkey (brined, rinsed and brought to room temperature)Meat7.7 kg
  • unsalted butter (softened, for the compound butter and injection)Dairy565 g
  • garlic (minced)Produce15 pieces
  • sea saltSpices10 g
  • onion powderSpices8 g
  • paprikaSpices12 g
  • adobo seasoningSpices12 g
  • sage (finely minced, plus a handful of sprigs)Produce20 g
  • rosemary (finely minced, plus a handful of sprigs)Produce20 g
  • thyme (finely minced, plus a handful of sprigs)Produce20 g
  • carrots (roughly chopped)Produce3 pieces
  • onion (roughly chopped, half for the pan and half for the cavity)Produce1 piece
  • lemon (halved)Produce1 piece
  • beef brothPantry250 ml

per serving

Nutrition

1,278kcal

Carbs
5 g
Proteins
146 g
Fat
75 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mixing bowl
  • meat injector
  • Pastry brush

step by step

Method

  1. Prepare the turkey

    • Take the turkey out of the fridge and rinse it completely to remove the brine.
    • Pat the turkey completely dry and let it come to room temperature.
    Step 1

  2. Make the compound butter

    • Mix the softened unsalted butter with the minced garlic, sea salt, onion powder, paprika and adobo seasoning.
    • Finely mince the sage, rosemary and thyme and work them into the butter.
    Step 2

  3. Stuff butter under the skin

    • Gently separate the skin from the meat without tearing it, creating a pocket.
    • Push the compound butter under the skin and smear it back using the skin.
    Step 3

  4. Season the outside

    • Rub the outside of the turkey with paprika and adobo seasoning.
    Step 4

  5. Fill the pan and the cavity

    • Place the carrots and roughly chopped onion in the roasting pan.
    • Fill the cavity with a handful each of thyme, sage and rosemary, half an onion and the lemon.
    Step 5

  6. Inject the turkey

    • Melt one stick of butter and draw it into the meat injector.
    • Inject the butter into the turkey.
    Step 6

  7. Add broth and roast

    • Pour the beef broth into the pan, just enough to cover the bottom.
    • Roast at 330 °F (165 °C) for about 4 hours, until cooked through.
    Step 7

  8. Baste and inject

    • Every 30 minutes, take the turkey out, baste it with the pan juices and inject it again.
    Step 8
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