Quick Thanksgiving Turkey with Lemon-Garlic Butter

Ingredients for Quick Thanksgiving Turkey with Lemon-Garlic Butter

• 170g (1 1/2 sticks) unsalted butter

• 6 garlic cloves, pressed

• 2 cuillères à soupe de zeste de citron finement râpé

• 3 sprigs rosemary

• 2 bone-in turkey legs (thigh and drumstick attached) and 2 bone-in turkey breasts (about 3.6kg total

• from one 10–12-lb. turkey)

• 1 tablespoon plus 1 teaspoon kosher salt, plus more

• 1 tablespoon freshly ground black pepper, plus more

• 240ml dry white wine, divided

• 1 cuillère à soupe de fécule de maïs

• 475ml low-sodium chicken or turkey broth

Preheat oven to 218°C. Cook butter, garlic, lemon zest, and rosemary in a small pot over medium heat, stirring occasionally, until butter is melted. Reduce heat to low and let simmer to infuse flavours, about 5 minutes.

Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin—that’ll make it taste so much better. Season turkey with 1 tablespoon plus 1 teaspoon salt and 1 tablespoon pepper on all sides and arrange skin side up on a rimmed baking sheet. Pour 120ml wine around turkey pieces.

Cover with foil and roast turkey 20 minutes. Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant-read thermometer inserted into the thickest part of each piece registers 74°C, 40–50 minutes. Some pieces might be done before others, so test each one. Let turkey rest 20 minutes before slicing.

Meanwhile, strain pan drippings through a fine-mesh sieve into a heatproof measuring cup or bowl. Skim fat off surface (or use a fat separator if you have one). You should have about 60g drippings. Whisk in cornflour until smooth.

Bring remaining 120ml wine to a boil in a large skillet over high heat. Cook until reduced by half, about 3 minutes. Add broth and continue to cook, stirring occasionally, until reduced slightly, about 5 minutes. Whisk in turkey drippings and bring to a boil. Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Season with salt and pepper.

Transfer turkey to a platter. Serve with pan sauce alongside.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.