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Char-Siu Glazed Turkey

Char-Siu Glazed Turkey

Ready in 15 hrs 30 mins

Prep: 13 hrs

Cook: 2 hrs 30 mins

:

Prep Time 13 hours
Cook Time 2 hours 30 minutes
Total Time 15 hours 30 minutes

Servings

Servings 10

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Ingredients  

For the Turkey Brine:

  • 5 L water
  • 200 g kosher salt
  • 10 pieces star anise
  • 2 tbsp fennel seed
  • 8 green onions halved
  • 16 slices ginger smacked with a rolling pin to release the aroma
  • 2 whole heads of garlic halved
  • 4 cinnamon sticks
  • handful ice cubes

For the Char Siu Sauce:

  • 1 ½ cups honey
  • ¾ cup oyster sauce
  • ¾ cup light soy sauce
  • 6 tbsp hoisin sauce
  • 6 tbsp Chinese cooking wine can substitute for dry sherry
  • 4 tbsp neutral oil
  • 4 tbsp five spice powder

For the Turkey:

  • 12-15 lb whole turkey
  • neutral oil

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Instructions

  • Place all the brine ingredients except for the ice into a large pot. Bring to a boil and simmer for 5 minutes. Take off the heat and stir the ice in. Brine is now ready for turkey.
  • Mix all the char siu sauce ingredients together until well combined.
  • To prepare the turkey, spatchcock it by using a knife or heavy-duty kitchen shears to remove the backbone.
  • Now, place the turkey in a cooler or large pot and cover with the brine. Make sure the turkey is fully submerged. Brine overnight in the fridge for 12-16 hours.
  • Preheat your oven to 375F. Take your turkey out of the brine and dry well with paper towel. Place the turkey on a roasting tray, making sure that it is as flat as possible. Drizzle oil all over the surface of the turkey. Loosely cover the turkey with aluminum foil and place in the oven. Cook for one hour.
  • Now, take out the turkey and take off the foil. Liberally brush the char siu sauce all over the turkey and put the turkey back in the oven (do not recover with foil). Every 15 minutes, open the oven and liberally brush the char siu sauce over the turkey. Repeat this process until the internal temperature of the thickest part of your turkey reaches 165F. Take the turkey out of the oven, it should be beautifully lacquered and brown all over.
  • Carve and serve with sides of your choice and any leftover char siu sauce on the side.

Tips & Tricks

Let your turkey rest for 30-45 minutes after cooking, tented with alumnium foil, to let all of the juices absorb back into the turkey.

Nutrition Per Serving

Calories: 720kcalCarbohydrates: 35gProtein: 85gFat: 20gSodium: 1850mg

Credit:

Haan Palcu-Chang (@haanpc)

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