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Juicy Oven‑Roasted Turkey with Herb Butter, Dry Brine & Stock Injection
A step‑by‑step guide to a perfectly moist, flavorful turkey. The skin is separated and rubbed with a sage‑rosemary‑thyme compound butter, the bird is dry‑brined for 24 hours, injected with a rich turkey‑stock‑butter emulsion, then roasted low and finished high for crispy skin. Includes tips for brining, injecting, trussing, and carving.
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Cost Breakdown
Critical Success Points
- • Separating the skin without tearing it
- • Applying the dry brine and allowing a full 24‑hour refrigeration
- • Injecting the butter‑stock emulsion evenly
- • Monitoring internal temperatures for both breast and dark meat
- • Resting the bird before carving
Safety Warnings
- • Handle raw poultry with separate cutting boards and wash hands thoroughly.
- • Use a meat thermometer to avoid undercooking; turkey must reach at least 165 °F (74 °C) in the thickest part.
- • When using the injector, ensure the needle is sharp and clean to avoid splatter.
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