3-Phase Citrus Garlic Herb Turkey

• portioner: 14 servings
• aktiv tid: 2 days
• total tid: 2 days 3 hours

Ingredienser

1 whole 15-lb pasture-raised turkey (fully thawed)

2 ½ –3 cups chicken stock (for the roasting pan)

Apply two days before roasting

3 tablespoons kosher salt

1 ½ teaspoons baking powder

1 ½ teaspoons brown sugar (Ratio: 1 tablespoon salt per 5 lb turkey; ½ teaspoon baking powder + ½ teaspoon brown sugar per 5 lb)

Prepare the day before roasting

10 cloves garlic (peeled)

1 handful fresh sage leaves

1 bunch chives

2 stems fresh rosemary (leaves removed)

Several sprigs fresh thyme

Zest of 1 lemon

½ cup extra-virgin olive oil

4 tablespoons melted butter

½ stick (4 tbsp unsalted butter, softened)

2 fresh sage leaves

1 handful fresh parsley leaves

Small bunch chives

1 sprig rosemary

Several sprigs thyme

1 tablespoon olive oil

½ stick (4 tbsp unsalted butter, softened)

1 apple (halved)

1 onion (halved)

½ lemon (halved)

Extra herbs (sage, rosemary, thyme, parsley)

Vejledning

Phase 1 — Dry Brine

Pat turkey dry inside and out.

Combine salt, baking powder, and brown sugar.

Loosen skin over breasts and thighs; rub brine under and over skin.

Refrigerate uncovered on rack for 48 hours.

Phase 2 — Injection

Blend garlic, herbs, lemon zest, olive oil, melted butter until smooth.

Strain through fine sieve.

Inject mixture into breasts and thighs from beneath skin (open cavity side).

Refrigerate uncovered overnight.

Phase 3 — Butter Rub & Roasting

Preheat oven to 425°F (220°C).

Blend under-skin butter ingredients until smooth.

Spread under skin over breasts and thighs.

Massage plain butter over top.

Stuff cavity with apple, onion, lemon, and herbs; tie legs.

Add chicken stock to pan; set turkey on rack above.

Roast 30 min at 425°F, rotating halfway.

Lower to 350°F (175°C); rotate every 30 min until temps reach 160°F breast / 175°F thigh.

Rest 30–45 min before carving.

💡 If skin browns too fast, tent loosely with foil in the last 30 minutes.