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Dry Brine Turkey with Orange-Rosemary Herb Butter

www.perrysplate.com
  • 0 minutes
  • Serves 12 to 15

INGREDIENTS

1

12-14 pound Diestel Pasture-Raised Turkey

3 tbsp

Kosher salt

2 tbsp

coconut sugar (optional)

1 tbsp

black pepper

1 cup

softened salted butter (grass-fed, if possible)

2

medium naval oranges

1

large lemon

1/4 cup

chopped fresh rosemary, plus an extra sprig for the turkey cavity

1 tbsp

chopped fresh thyme, plus an extra sprig for the turkey cavity

1

large shallot, peeled and chopped finely

4

large cloves of garlic, peeled and minced

1

small onion, quartered

2

stalks of celery, cut into large pieces

4

medium carrots, cut into large pieces

Additional sprigs of fresh rosemary and thyme, plus more for garnish, if desired.

1 qt

chicken or turkey broth

2 tbsp

tapioca or arrowroot starch

3 tbsp

butter or ghee

Sea salt, if needed