Turkey in the oven😋
Ingredients
1/2 cup kosher salt
1 cup of unsalted butter
1/2 cup of shallot
1/2 cup of white wine
1/4 cup of parsley
1/4 cup of thyme
1/4 cup of sage
1 stick of butter
1 1/2 cups of white wine
mixed herbs (thyme, sage, rosemary and bay leaf) to inject the turkey
1 medium onion
1 medium carrot
2 sticks of celery
10 kilos of turkey
Preparation
The night before, clean the turkey and remove the bags inside. Rinse well and dry with a paper towel. Place the turkey on a baking sheet and cover with the coarse-grained (kosher) salt. Refrigerate 1 night.
One hour before cooking, remove the turkey from the refrigerator to bring it to room temperature (most of the salt will have been absorbed).
Preheat oven to 220 degrees (425 F).
Prepare the herb butter. Cook the shallots with the finely chopped herbs and put in a blender with the butter.
Spread the herbed butter all over the turkey in the space between the skin.
In a saucepan melt the butter
Spread the herbed butter all over the turkey in the space between the skin.
In a saucepan melt the butter and add the white wine and herbs. Let it melt and stir everything.
Pass through a strainer and inject the entire turkey with this liquid. (Tip: It's best to make as few holes as possible. Try using the same hole to inject another side of the turkey.)
Cut the onion, carrot and celery into pieces. Put inside the turkey and tie the legs with cooking string.
Put aluminum foil on the rack of the turkey tray.
Place the turkey breast side down and bake for 30 minutes.
Carefully flip the turkey and lower the oven temperature to 160 degrees (325).
Bathe every 15 minutes with their juices and cook until the internal temperature registers 75 degrees (165 F)
Cover with aluminum foil and let rest for 30-45 minutes. (Letting the turkey rest is key to prevent the juices from running out)
Optional: Sauce for the turkey You can take all the juices released by the turkey and put them in a saucepan along with 1 cup of white wine and let it cook until it is reduced by half. You can thicken the sauce with a little butter with flour or cornstarch.