Baked turkey with herbs, salted in a dry brine – A detailed recipe for cooking. Share with friends: 
Photo of the dish: Yunhi Kim Time: 8 hours. Difficulty: Easy Quantity: 1 turkey Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 (5-6 kg.) Thawed and gutted turkey
- 240 gr. butter, room temperature
- 1 tbsp. l Sahara
- 2 tbsp. l chopped fresh parsley
- 1 tbsp. l dried sage
- 1 tbsp. l dried thyme
- 1/4 tsp paprika
- 1/8 tsp ground cloves
- Salt
- Freshly ground pepper
Recipes with similar ingredients: turkey, parsley, sage, thyme, paprika, clove
Recipe preparation:
- Rinse the turkey under cold water and wipe dry. Stir 1/3 cup salt, sugar and 1 teaspoon of pepper in a bowl. Grate turkey inside and outside with dry brine. Put a turkey without covering on a baking sheet and refrigerate for 8-10 hours. This dry pickling option is suitable for saving space in the fridge.
- Remove the turkey from the refrigerator, rinse off the brine and wipe dry. Stir in a bowl of butter, parsley, sage, thyme, 1 teaspoon ground pepper, paprika and cloves. Rub the turkey plentifully with the mixture inside and out, and also under the skin. Leave the turkey at room temperature for 30 minutes.
- Preheat the oven to 180 ° C. Put turkey on a baking sheet breast up, tie the legs and tuck the ends of the wings. Put in bake the bottom of the oven, until golden, until the thermometer, inserted into the thickest part of the thigh, will not show 75 ° C. approximately 35 minutes per kilogram of turkey. Put on chopping board and leave for 30 minutes. Recipe “Classic sauce for turkey ”
