Garlic and Scallion Soy Sauce Turkey

Name: Garlic and Scallion Soy Sauce Turkey
Prep time: 30 min
Cook time: 135 min
Total time: 405 min
Yield: 10 servings
Cuisine: Asian,American
Ingredients: 1 (11- to 14-pound) young turkey, thawed if frozen; 1 teaspoon neutral oil, such as avocado; 2 tablespoons chicken bouillon powder; 1 teaspoon garlic powder; 1/3 cup plus 2 tablespoons neutral oil, such as avocado, divided; 1 tablespoon unsalted butter; 8 cloves garlic; 2 large scallions, coarsely chopped; 2 tablespoons light soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon granulated sugar; 1 tablespoon honey; 1 teaspoon fine salt; 1 teaspoon fish sauce, optional; 1 teaspoon cornstarch; 1/2 teaspoon ground white pepper; Dash of MSG, optional; 3 medium carrots, peeled and cut into 3-inch pieces; 1 large celery stalk, cut into 3-inch pieces; 1 medium ripe pear, quartered; 2 lemongrass stalks, cut into 3-inch pieces; 2 large scallions, cut into 3-inch pieces; 1 medium red or white onion, quartered; Melted unsalted butter, as needed; 1/2 cup all-purpose flour, more as needed; Low-sodium chicken broth, as needed; Dash of MSG, optional; 1 tablespoon soy sauce; Fine salt, to taste; Freshly ground black pepper, to taste

This savory-sweet, umami-rich turkey features a unique marinade that creates juicy meat and golden skin without requiring any basting.

⭐ 4.7 (7 reviews) Prep: 30 minCook: 135 minTotal: 405 minYields: 10 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Asian American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

For the Turkey

1 (11- to 14-pound) young turkey, thawed if frozen
1 teaspoon neutral oil, such as avocado
2 tablespoons chicken bouillon powder
1 teaspoon garlic powder

For the Marinade

1/3 cup plus 2 tablespoons neutral oil, such as avocado, divided
1 tablespoon unsalted butter
8 cloves garlic
2 large scallions, coarsely chopped
2 tablespoons light soy sauce
1 tablespoon toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon honey
1 teaspoon fine salt
1 teaspoon fish sauce, optional
1 teaspoon cornstarch
1/2 teaspoon ground white pepper
Dash of MSG, optional

For Stuffing the Turkey:

3 medium carrots, peeled and cut into 3-inch pieces
1 large celery stalk, cut into 3-inch pieces
1 medium ripe pear, quartered
2 lemongrass stalks, cut into 3-inch pieces
2 large scallions, cut into 3-inch pieces
1 medium red or white onion, quartered

For the Gravy

Melted unsalted butter, as needed
1/2 cup all-purpose flour, more as needed
Low-sodium chicken broth, as needed
Dash of MSG, optional
1 tablespoon soy sauce
Fine salt, to taste
Freshly ground black pepper, to taste

Instructions

Preheat oven to 425 F. Discard giblets from a 11- to 14-pound turkey, pat dry, and place breast-side-up on a rack in a roasting pan.
Mix 1 tsp neutral oil, 2 tbsp chicken bouillon powder, and 1 tsp garlic powder into a paste; rub this paste over the entire turkey, including the cavity.
In a saucepan, heat 1/3 cup neutral oil and 1 tbsp butter over medium. Add 8 cloves garlic and 2 large chopped scallions; cook 2-3 minutes until aromatic and light golden. Cool.
Transfer the cooled oil mixture to a food processor. Add 2 tbsp light soy sauce, 1 tbsp toasted sesame oil, 1 tbsp granulated sugar, 1 tbsp honey, 1 tsp fine salt, 1 tsp optional fish sauce, 1 tsp cornstarch, 1/2 tsp ground white pepper, and optional MSG; pulse until a fine, runny mixture forms.
Cover the turkey entirely with the marinade, rubbing it in thoroughly, including the cavity.
Stuff the turkey with 3 medium carrots, 1 large celery stalk, 1 medium ripe pear, 2 lemongrass stalks, 2 large scallions, and 1 medium onion, all cut into 3-inch pieces or quartered.
Tuck wings under the bird and tie drumsticks. Cover the turkey and refrigerate for 4 hours to overnight.
Remove turkey from the refrigerator 1 hour before roasting.
Remove cover. Pour any accumulated liquid from the turkey into the roasting pan with 1 cup water. Drizzle 2 tbsp neutral oil over the turkey, then flip it breast-side down.
Roast at 425 F for 45 minutes to 1 hour, rotating the pan halfway through.
Lower oven to 350 F. Carefully remove turkey and flip breast-side up. Add 1 cup water to the roasting pan.
Return to oven and continue cooking for 1 to 1.5 hours, basting occasionally and rotating halfway, until the skin is crispy, juices run clear, and the internal temperature reaches 160 F in the thickest parts.
Transfer turkey to a platter; let rest for 25 minutes before carving and serving.
For gravy, channel pan juices into a separator; measure 1/2 cup fat, supplementing with melted butter if needed.
In a medium saucepan, heat the fat over medium heat. Whisk in 1/2 cup all-purpose flour continuously for 1 minute to create a roux.
Gradually whisk in about 4 cups of reserved turkey juices (or low-sodium chicken broth) until the gravy thickens and coats a spoon, about 4 minutes.
Stir in optional MSG and 1 tbsp soy sauce. Season with salt and pepper to taste, adjusting thickness with more flour or broth if desired.
Transfer gravy to a serving bowl and serve immediately with the carved turkey.

Nutritional Info (per serving)

Calories: 1399 kcal

Carbohydrate: 11 g

Cholesterol: 705 mg

Fiber: 0 g

Protein: 183 g

Saturated Fat: 18 g

Sodium: 1467 mg

Sugar: 3 g

Fat: 64 g

Unsaturated Fat: 0 g