Dry-brined garlic and herb butter roast turkey
Cooking Con Claudia · ♥ 4.1K likes · 133.9K views · 6 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp black pepper
- 1 tbsp poultry seasoning
- 2 tsp garlic powder
- 8 cloves minced garlic
- 2 tsp sage
- 2 tsp rosemary
- 2 tsp thyme
- 3 stalks celery
- 14 lb turkey
Thaw a frozen turkey fully in the refrigerator (three days here); never brine a frozen turkey. Start about a day ahead.
- 7 tsp salt
Mix the salt (half a teaspoon per pound), black pepper, poultry seasoning and garlic powder.
Remove the neck and giblets, keeping them for gravy, and pat the turkey dry.
Set the turkey on a rack, separate the skin from the breast, and season under the skin, the back, and the cavity with the spice mix.
- 3 stick unsalted butter
Mash the room-temperature unsalted butter with the minced garlic, sage, rosemary and thyme; add no more salt.
- onion
- garlic
- herbs
- neck and giblets
Put celery, onion, garlic, herbs and the neck and giblets in the roasting pan.
Bring the turkey to room temperature so the butter spreads evenly; pat dry.
Buttering and stuffing the bird
Work a good amount of butter between the skin and breast and massage it down, then rub the outside. Tuck the wings and set it on the roasting rack.
- 1 whole whole onion
- 2 whole garlic heads
- 1 whole lime
Stuff the cavity with a whole onion, two garlic heads, one lime and fresh herbs.
Add one cup of chicken broth and roast at 450F for 25 minutes.
- 1 cup chicken broth
Reduce to 325F and roast until the thermometer reads 163, basting every 45 minutes.