Turkey 5 Ways
Ingredients: Turkey, Unsalted butter, Fresh sage, Fresh rosemary, Fresh thyme · 240 min cook time · 400kcal · ~₩70,500
Ingredients
5kg Turkey, 225g Unsalted butter, 10g Fresh sage, 10g Fresh rosemary, 10g Fresh thyme, 0.5컵 Kosher salt, 5g Freshly ground black pepper, 1작은술 Baking powder, 1컵 Concentrated turkey stock, 2개 Onion, 1통 Garlic, 2개 Carrots, 2줄기 Celery, 0.5개 Lemon, 50ml Clarified butter or oil or chicken/duck fat
Instructions
1. Defrost the turkey in the fridge for 24 hours per 5 pounds of bird. Remove the neck and giblets, which can be used for gravy.
2. Pat the turkey dry inside and out. Remove the pop-up thermometer if present, being careful not to tear the skin.
3. Using your fingers, separate the skin from the meat to create pockets for compound butter.
4. Prepare compound butter by combining 8 ounces of room-temperature unsalted butter with freshly chopped sage, rosemary, thyme, a hefty pinch of kosher salt, and freshly ground black pepper. Whisk until homogenous.
5. Shove and massage the compound butter under the turkey skin, ensuring it reaches every corner. Rub any leftover butter all over the exterior of the bird.
6. For a dry brine, mix about a half cup of kosher salt with one teaspoon of baking powder. Liberally apply this mixture to every nook and cranny of the turkey's exterior. Place the turkey uncovered in the fridge for 24 hours.
7. Prepare an injection liquid by whisking together one cup of concentrated turkey stock (made by boiling down two quarts of stock to one cup) and one cup of lightly melted butter until emulsified.
8. Using a flavor injector, repeatedly inject the liquid into all parts of the white and dark meat of the turkey.
9. Truss the turkey's legs together and tuck the wings underneath the front of the bird.
10. Place a quartered onion and a half lemon inside the turkey cavity for added flavor.
11. For classic oven roasting: Line the bottom of a roasting pan with aluminum foil. Add a roughly chopped whole onion, a whole head of garlic (cloves separated, unpeeled), a few chopped carrots, and a few ribs of chopped celery.
12. Place the turkey on a rack set over the vegetables in the roasting pan. Loosely tent with foil.
13. Roast in a 325°F (160°C) oven for about two hours, or until the thickest part of the breast registers about 150°F (65°C).
14. Remove the foil, increase oven temperature to 450°F (230°C) (preferably with convection). Roast for 15 to 45 minutes until the breast meat registers about 155°F (68°C) and the dark meat 175°F (80°C).
15. Retrieve the drippings from the pan. Let them settle for a few minutes, then skim the fat off the top. This concentrated stock can be added to gravy.
16. Let the turkey rest, uncovered, for 20 to 30 minutes before carving.
17. For the oven bag method: Place the prepped turkey into an oven bag. Cut a half dozen ventilation slits in the top of the bag.
18. Cook in a 325°F (160°C) oven for about two hours, or until the thickest part of the breast registers 150°F (65°C).
19. Liberate the turkey from the bag and place it on a rack elevated above the drippings. Brush the turkey with clarified butter, oil, chicken, or duck fat.
20. Return to a 450°F (230°C) oven (preferably with convection) for 15 to 30 minutes until thoroughly browned.
21. Let the turkey rest for 30 minutes. Carve by carefully removing the breasts and slicing them across the grain.
22. For spatchcocking: Use sharp kitchen shears to remove the turkey spine.
23. Optionally, remove the wishbone by making shallow cuts down the sides of the bone until it can be pulled free.
24. Make a small snip at the base of the breastbone. Flip the turkey over and press it flat.
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