말린 염장 칠면조

말려서 염장하는 방식은 풍미를 더욱 살려줄 뿐만 아니라 육질을 더욱 연하고 촉촉하게 합니다. 만들기는 가장 간단하지만, 손님에게 레시피를 알려달라는 요청을 자주 들으실 겁니다.

Dry Brined Turkey 470x449.jpg

재료

  • (1 plus) 2 sprigs fresh thyme Tablespoons fresh thyme sprigs
  • (6 leaves) plus 2 sprigs fresh sage, divided use fresh sage
  • (1 plus) 3 sprigs fresh rosemary Tablespoons rosemary
  • (1 teaspoon) ground black pepper, optional
  • 15 g (¼ Tablespoon) salt
  • 15 g (1 Tablespoon) brown sugar
  • (2 cloves) plus 1 head garlic
  • (2 lemons) lemon
  • 3.6-4.5 kg (8-10 pounds) turkey
  • 113 g (½ cup) butter
  • (1 Onion) medium onion
  • cups cups (4 ) turkey broth

지침

  1. Place 1 Tablespoon of the thyme, the 6 sage leaves, 1 Tablespoon of the rosemary, pepper, salt, brown sugar, 2 cloves of the garlic, and lemon zest into your Vitamix container in the order listed and secure the lid.
  2. Select the lowest setting. Start the machine, slowly increase to its highest speed, and blend for 10 seconds. Stop the machine.
  3. 칠면조와 내장을 포장지에서 꺼내고(내장은 나중에 사용하기 위해 옆에 둡니다) 종이 타월로 두들겨 수분을 제거합니다.
  4. Separate the skin from the breast of the turkey by gently pushing your hands under each side, being careful not to rip the skin. Carefully work 2 Tablespoons of the dry rub under the skin of each breast. The remaining rub should be applied onto the skin of the legs and wings.
  5. Allow to sit uncovered for at least 10 hours in the refrigerator.
  6. Once turkey is brined, preheat oven to 325°F (160°F).
  7. Rinse turkey and pat dry with towels. Rub the skin with butter. Stuff the cavity with the remaining head of garlic, onion, and remaining 2 sprigs of thyme, 2 sprigs of sage, and 3 sprigs of rosemary.
  8. Place turkey on a rack in a roasting pan. Add 2 cups of the stock and the innards to the pan. Roast in the oven for 1½ hours, basting with drippings every 35 to 40 minutes.
  9. Add the remaining stock to the pan. Roast for another 2½ to 3 hours, or until a thermometer inserted into the thigh reads 165°F (73°C).
  10. 육즙이 빠지길 기다렸다가 빠진 육즙은 그레이비 소스를 만들기 위해 보관합니다.