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!!Print
- 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
- 1 Tbs garlic powder
- 1 Tbs onion powder
- 1/4 cup sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tbs melted butter
- 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
- 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!