11 pound unstuffed, thawed turkey, giblets and neck removed.
Thai Basil Sauce
1 tbsp. vegetable oil
1 tbsp. freshly minced ginger
1 Thai pepper, minced (about 1 tbsp. minced)
4 garlic cloves, minced
1/8 cup soy sauce
2 tbsp. oyster sauce (I used a vegetarian version!)
1 tsp. brown sugar
1/2 cup + 1 cup vegetable broth
1 tbsp. cornstarch
4 large whole basil leaves + 1/2 cup chiffonade basil
If you are NOT brining your turkey, make sure to salt it. If the turkey is brined, DO NOT salt it further. Remember: brined turkeys cook faster than unbrined, so you may need another hour for your unbrined turkey. For cook times, check out Canadian Turkey's guide.
Pat turkey completely dry from brine and allow to sit, uncovered, in refrigerator overnight if possible.
Preheat oven to 450° F.
Place turkey into a turkey roasting pan. Add about 2 cups water to the bottom of the pan.
Place pan into oven, reduce heat to 350F, and roast turkey for 1 hour, uncovered. Remove from oven, baste turkey with pan drippings, and return to oven, uncovered.
Continue cooking for about 1 hour, basting every 20-30 minutes, or until turkey breast reaches 165F. Remove from oven, cover, and allow to rest for 15 minutes.
In a small saucepan over medium heat, add oil. Once hot, stir in ginger, Thai pepper, and garlic. Cook for 3-4 minutes, or until aromatic and browning, but not burnt! Stir in soy sauce, oyster sauce, brown sugar, 4 basil leaves, and 1/2 cup broth. Bring to just a boil, reduce heat, and simmer for 5 minutes. Combine cornstarch and remaining broth. Stir into saucepan and simmer for 10 minutes, or until sauce has thickened.