Hi guys!
Long time no see! Some of you might knows, but for those who don’t know what’s going on with me lately…. My house’s a serious water damaged and it’s in the progress of rebuilding. So until then, I will be staying in a temporary apartment and will continue to make recipe videos.. 🙂
Btw, it’s holiday season and you guys probably have some fun plans for holidays! Are you guys planing on travel to see your family or greeting/gathering families and friends at your place or going to have a quite holiday? In my case, I will be traveling… traveling to KOREA! So excited that I’m going back to Korea even though it’s for a short time frame, I can’t be happier. Anyways, last year and this year- I started receiving many messages and emails from you guys about my holiday recipes. Noticed so many of you guys were wonder what I will cook for Thanksgiving/Christmas for my family, so I decided to share some of my Asian flare holiday recipes. What do you guys think?!
So the first recipe I choose to share is the turkey. Yes, the turkey. Can’t talk about holiday meal plan without turkey! Turkey is not a common ingredients for Asian cooking, but it’s definitely festive menu to shine the holiday table! There are tons and tons of turkey recipes, but I’ve never satisfied… until I had this Korean glazed turkey. Well, I’m Korean so I had to give it a Korean twist. lol
It is so good even leftover, and the leftover recipe for this Korean glazed turkey is endless! You can make fried rice, fired noodles, roll ups, dumplings, egg rolls and more! Also this recipe is designed for 10 lb young turkey, perfect amount for 6 to 8 family members.
To carve turkey as perfect as shown in this post, check out my “How to Carve a Turkey” post! 🙂
So, are you guys ready? Let’s rock and roll Thanksgiving, Asian at Home style!!
You guys gonna love it!!
PrintKorean Glazed Turkey
- Total Time: 17 hours 10 mins
- Yield: 6 to 8 1x
Description
Ingredients
For Brine
- 3 litters (12 1/2 cups) cold water
- 2 cups apple sider
- 1 cup soy sauce, recommended Korean soy sauce
- 1 cup light brown sugar
- 3 green onions
- 3 bay leaves
- 5 ginger slices
- 1 garlic bulb, cut into halves
- 10 to 12 lb Turkey
For Rub
- 1 Tbs garlic powder
- 1 Tbs onion powder
- 1/4 cup sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tbs melted butter
For Glaze
- 1/4 cup sugar
- 2 Tbs soy sauce, recommended Korean soy sauce
- 1 Tbs rice vinegar
- 1 Tbs cold water
5 to 6 celery stalks
Instructions
- In a large pot, combine all ingredients for brine except turkey; bring it to boil and cool it completely. Place turkey in a brine bag or 2.5 gallon hefty bag and pour cooled brine liquid including solid ingredients. Close tightly and place in a largest mixing bowl you have or in a roasting pan that can fit in your refrigerator. This much liquid, you never know what’s gonging to happen. Brine turkey 16 to 24 hours in a refrigerator.
- Preheat oven 450 degrees.
Combine all ingredients for rub, and set aside.
- Take turkey out form brine liquid and place on a baking sheet or working surface. Cut along both sides of back bone from one end of turkey to other with a pair of strong kitchen scissors. Remove back bone. You can use back bone for gravy, if you are making one.
- Place turkey cut side down and flat out legs, left and right. Now, with both of your hands, push down top of breastbone with your weight until you hear cracks. Now your turkey should lays flat. Tuck wing tips under turkey breast.
- Rub turkey with mixture we made earlier all over turkey both side. If you want, push through rub under breast skin. Place celery stalks under turkey to create “celery rack”. You can use cooling rack instead if you prefer.
- Roast turkey in preheated oven for 60 to 70 minutes. In half way, cover turkey with aluminum foil and rotate 90 degrees. To check doneness of turkey, insert thermometer into thickest part of breast and it should reaches 150°F or into thickest portion of hight registers 165°F.
- Remove from oven and let it rest, loosely covered with foil for 20 minutes.
- Meanwhile, make glaze. In a sauce pan, add all ingredients for glaze. Bring it to boil, reduce heat and simmer until sugar has dissolved, about 2 minutes. Remove from heat.
- You can glaze turkey from here, and carve. Serve with your favorite gravy and other side dishes. Or add turkey juice from roasted turkey and whisk. Carve turkey and serve “glaze sauce” on the side. Enjoy!
- Prep Time: 16 hours
- Cook Time: 1 hour 10 mins
[yumprint-recipe id=’115′]
40 comments
This looks wonderful….I’m having 13 people…I’m considering doing your turkey and another one (more traditional)…If it were up to me….I would make 2 of yours:) Thanks for the inspiration…
Happy Thanksgiving Lyn!!
Also, where is the stickey rice recipe?????
Oh, it’s coming this Friday!!
I’m definitely trying this for thanksgiving! Thank you seonkyoung! Love Korean food!
YAY~!! Hope you to have delicious Thanksgiving Karen!!
Am going to serve this for a holiday dinner. Is the rice/dressing recipe available?
Thanks
The Sticky Rice Stuffing recipe & video is coming this Friday~!! 😀
It’s me again…Have you ever tried this recipe without butterflying Turkey….??? 2 more people are attending…thinking perhaps doing 2 turkeys…yours and a turkey breast….Your thoughts please…(I have at least 3 people who prefer dark meat…)
did you use a fresh or frozen turkey? does it make a difference?
nice video.
I made this for Christmas and everyone loved it! It was wonderful, just like everything you do! I love trying all your recipes!
I love all your recipes. Always comes out so good!!
I will try this turkey recipe along with sticky rice stuffing this Thangsgiving but i am thinking to use this recipe brine on small reg. Size chicken.
Can you give me a run down measurement for a 2 to 3lb Chicken?
You can simply cut down the recipe into 1/4 for 2 to 3 lb chicken! I’m so sorry I couldn’t reply to your comment earlier than today! I was traveling Korea filming a show “Life in Korea”… Hope everything turned out great and you had a delicious & lovely Thanksgiving!!! <3 XOXO
Loved the recipe. I used it for making a whole chicken. But instead of the apple cider I used red wine.
A litte hint for the roasting in the ofen. I always roast the chicken for about 4 hours at 80 °C, depending on the size of the chicken or turkey (2 hours on each side), and everey thiry minutes I apply some saltwater with a brush onto the chicken (This makes the skin cunchy). And after 4 hours I increase the temperature to 200 °C/250 °C and fry the chicken on each side for another fifteen to twenty minutes.
The reason for the slow roasting is, to make sure that most of the water remains in the chicken and after those 4 hours the chicken is not raw anymore. But you can apply this to any roast you are doing. Just let it cook slowly.
I deftly want to give a try of your method of cooking chicken/turkey! 😀 Thank you for sharing!!
Do you think adding gochujang to the glaze will ruin it?
I don’t think so, even sriracha would work for the kick! I’m so sorry I couldn’t reply to your comment earlier than today! I was traveling Korea filming a show “Life in Korea”… Hope everything turned out great and you had a delicious & lovely Thanksgiving!!! <3 XOXO
Hello, great recipe! If I want to make a turkey twice the size, about 22 pounds, do I simply double the ingredients?
I’m so sorry I couldn’t reply to your comment! I was traveling Korea filming a show “Life in Korea”… Hope everything turned out great and you had a delicious & lovely Thanksgiving!!! <3 XOXO
I made this turkey and it turned out wonderful! I wasn’t able to spatchcock it, but the rub & glaze made for a delicious turkey. I love your recipes, thank you so much!
Can you substitute apple cider vinegar instead of apple cider?
Apple cider vinegar will give the dish too much tangy flavor, so please use nice and sweet apple cider!
What is the substitute for apple cider?? I hv apple cider vinegar.
Apple juice also work as well, but not vinegar! 🙂
Is the total cook time for this 10 lb bird only 70 min?
I wonder how it will taste with regular stuffing and not a Korean style….
Yes, shorter cooking time because it’s butterflied. It will still taste great with regular stuffing!!
We made this last night and, OMG, it was the best turkey I’ve tasted! I really don’t care for turkey…except that it makes the house smell awesome….but this!! This is the shizit!
I’m planning to put the turkey in a electric roaster. I was planning to wash the brine off after soaking the turkey and air dry in fridge before cooking. Any concerns?
What types of sides went well with this turkey? I imagine the traditional sides would somewhat clash in flavor. What were yours sides for this turkey?
My sticky rice stuffing, spicy stir fried green beans, honey butter potatoes and garlic rice or noodles! You can find all these recipes on my website, also any traditional thanksgiving side dishes will work great!
I totally love your recipes, but when it comes to printing out the recipe, it takes 7 sheets of paper because of all the pics. would it be possible to print out the recipes with out the pics ? I do appreciate the photos while online , I just can’t fit it all in my recipe box. everything is DELISH I’m sorry for sounding negative . but am very grateful for you sharing your recipes
The old recipes I will fix then one by one, but with the new recipes, you shouldn’t have that issue.
Can I use different soy sauce?
Yes! most soy sauces should work just fine
Would this work if I put the turkey on the bbq?
I’m not quite sure but I do not see a problem with it as long as you cook it to the proper temperature!
Hello, should I make this one or the lemon grass turkey? I can’t decide!!
Although this recipe is amazing. My whole family still prefers the Korean Glazed since it is just THAT good, This recipe cannot be toped. Even my assistant and nephew Hanyeol was like “why isn’t all turkeys cooked like this?” But this does come with a little more work in terms of prep though. So if you don’t mind brining the turkey the night before I would suggest the Korean glazed. Hope this helped (:
Hey Seonkyoung!
I was wondering if I could cook this in the oven bag. And I’m doing a 23 pound turkey. How long would I need to cook the turkey for??
First I want to say thank you for sharing because this is now my favorite recipe for a turkey. Second you make it look so easy to cut the turkey back. It was allot harder than you made it look. Also my store didn’t have a 10 lb turkey and smallest one we found was 19 lbs so we had to adjust everything. It was a pain but so worth it in the end. It was super moist and yummy. And my biggest mistake was that I didn’t have a pan big enough lol. But would the recipe work if we didn’t cut the turkey before baking it?