Soy-and-Sesame Turkey

F&W's Justin Chapple mixes aromatic Chinese flavors into butter to baste his superjuicy and delicious turkey.

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  • Servings: 10 to 12

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Ingredients

  • One 12 to 14-pound turkey, rinsed and patted dry
  • Kosher salt
  • Black pepper
  • 1 1/2 sticks unsalted butter
  • 1/2 cup plus 2 tablespoons soy sauce
  • 1/2 cup plus 2 tablespoons toasted sesame oil
  • 1/2 cup minced scallions plus 6 whole scallions
  • 1/4 cup light brown sugar
  • 3 tablespoons finely grated peeled fresh ginger, plus one 3-inch piece, thinly sliced
  • 1 teaspoon crushed red pepper
  • 3 cups chicken stock or low-sodium broth

How to make this recipe

  1. Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature.
  2. Meanwhile, preheat the oven to 400°. In a medium saucepan, melt the butter. Whisk in the soy sauce, sesame oil, minced scallions, sugar, grated ginger and crushed red pepper; let cool slightly. Transfer half of the flavored butter to a small bowl and refrigerate until spreadable, about 20 minutes.
  3. Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs. Stuff the turkey cavity with the whole scallions and sliced ginger. Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry. Soak the cheesecloth in the remaining flavored butter and drape it over the breast and legs; pour any remaining butter on top.
  4. Roast the turkey for about 30 minutes. Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.
  5. Carefully peel the cheesecloth off the turkey. Transfer the turkey to a cutting board and let rest for 30 minutes. Skim the fat off the pan juices and transfer to a gravy bowl. Carve the turkey and serve with the pan juices.

Suggested Pairing

Bold, fruit-forward Alsace Pinot Gris.

Contributed By Published November 2015





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