Asian Turkey phase 1-4 serves 8

Asian Turkey phase 1-4 serves 8

Adapted from

1 12-14 lb. turkey, thawed

2 cups Walden Farms Mayo spread

2 tbsp olive oil

1/3 cup Sriracha chile sauce

2 tbsp ground ginger

2 tbsp garlic powder

Sea salt and Pepper

1 bunch Thai basil

3-4 stalks lemongrass

1 bunch scallions

2 inch section of fresh ginger, sliced

Preheat the oven to 400 degrees and lower the rack to the lowest position.

Dry the turkey thoroughly with paper towels. Stuff the basil, lemongrass, scallions and ginger slices in the main cavity and smaller neck cavity. Close the neck cavity with a toothpick. Most turkeys come with the drumstick tucked under a flap of skin to keep them secure. If yours didn’t, tie the legs together with kitchen twine.

Mix the mayo spread, olive oil, sriracha, ginger powder and garlic powder in a bowl. Massage over the entire bird, leaving 2 tbsp. of mayo mix for later. Then sea salt and pepper liberally.

Place the turkey, breast side down, in a roasting pan on a rack. Pour two cups of water in the pan and place in the oven.

Roast for 1 hour. Using paper towels or turkey lifting forks carefully flip the bird breast side up. Rub the remaining mayo mixture over the top. Add additional water to the pan if needed, and roast another 45-60 minutes. You want to interior temperature of the bird to reach 165 degree in the thigh area. *If the turkey starts getting too dark on top, cover it loosely with foil.

Allow the turkey to rest at least 20 minutes before slicing.

Cooking time: 2 hour(s)

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