Asian Marinated Turkey Roast Recipes

ASIAN SESAME SOY TURKEY ROAST

Steps:

• Allow the boneless turkey roast to thaw completely in the refrigerator for one day. Then, remove the plastic bag, but leave the attached netting on.
• In a food blender, add all marinade ingredients including soy sauce, onion, brown sugar, garlic, sesame seeds, ginger, and sesame oil. Blend for one minute until smooth.
• Transfer the thawed turkey into a zip-loc bag and slowly pour in the prepared marinade. Press the air out of the bag and seal tightly. Press the marinade around the turkey to fully coat. Transfer the turkey into the refrigerator and marinate for at least 1 hour, up to overnight.
• Preheat the oven to 325 F. Remove turkey from the zip-loc bag and place it on the rack of a shallow roasting pan. Reserve the marinade and set aside.
• Roast the turkey uncovered for about 2.5 hours, until internal temperature reaches 165F as read on a meat thermometer. Turn the turkey roast over once, halfway through cooking.
• To develop a darker brown crust, brush olive oil over the turkey roast and broil for 3-4 minutes. Let the turkey rest for 10 minutes before carving.
• Transfer the reserved marinade into a small saucepan and add one teaspoon of flour. Whisk until smooth. Heat over medium heat, and stir continuously until thickened to a desired consistency, about 2-3 minutes.
• Use kitchen scissors to carefully remove the netting from turkey roast and carve into slices. Pour the sesame sauce on top, as desired.

ASIAN FIVE-SPICE ROAST TURKEY

Steps:

• Remove the turkey neck and giblets from inside the cavity and set it aside if making homemade gravy, otherwise discard. Wash and pat dry the turkey completely with paper towel before adding seasoning.
• In a small bowl, whisk to combine five-spice powder, soy sauce, Shaoxing cooking wine, olive oil, sesame oil, Worcestershire sauce, sugar, salt and pepper, into a smooth paste.
• Place the turkey on a clean cutting board, and rub half of the marinade over the entire turkey including inside the cavity and underneath the skin of the breast. To spread the marinade underneath the skin, use a knife and a spoon to gently loosen the skin of the turkey breast, then place 2 tablespoons of the marinade under the skin and slowly press down on the skin to spread the marinade evenly. Wearing disposable gloves helps make clean up easier.
• Transfer the turkey (breast side up) onto the rack of a large roasting pan and tuck the wings underneath. Insert onion, lemon, garlic and sprigs of thyme inside the cavity. Optionally, truss the turkey by tying the legs together with kitchen string so that they stay close to the body.
• Wrap the roasting tray tightly with aluminum foil and let the turkey marinate in the refrigerator overnight, up to 2 days.
• Store the remaining marinade in the refrigerator until the turkey is ready.
• Remove the roasting pan and extra marinade from the refrigerator and place on the counter to slowly bring the turkey to room temperature, about 2 hours. Roasting the turkey directly from the refrigerator will cause uneven cooking.
• Preheat the oven to 450 F with a rack positioned in the lowest level of the oven. Place the second rack out of the way on the highest level at the top of the oven, or you may have to completely remove the second rack out of the oven to make room for the turkey, depending on how large your turkey is.
• Generously brush the entire turkey with the remaining half of the marinade. Add 1/2 cup of water or more to the bottom of the roasting pan to prevent the pan drippings from burning. Transfer the roasting pan to the lowest rack and roast at 450 F for 45 minutes.
• Lower the oven temperature to 350 F and continue to roast until the internal temperature of the turkey reaches 165 F. Check the internal temperature of the turkey by inserting a meat thermometer into the thickest part of the turkey breast, without touching the bone. For a 10-12 pound turkey, this should take approximately 1.5 hours. Every 30-45 minutes, remove the pan from the oven and tilt to release juice from the cavity into the pan. Use a brush to baste the turkey with the pan drippings and return to the oven. This will help achieve a golden brown crispy skin.
• Also, monitor the turkey closely during these intervals to make sure that the skin doesn't become too burnt because of the five-spice rub. Cover the turkey by lightly tenting with aluminum foil if needed to prevent further browning.
• Remove from oven and loosely cover the turkey with aluminum foil. Let the turkey rest for 20 minutes. Resting helps the juices redistribute into the meat as the internal temperature continues to rise by 5-10 degrees, reaching 170 F while resting. Meanwhile, remove the turkey drippings and set aside for making homemade gravy.
• Carve the turkey with a sharp knife or electric carving knife and serve.

ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

EASY MARINATED TURKEY BREAST

Steps:

• In a gallon-sized resealable bag, mix together vegetable oil, soy sauce, lemon juice, honey, basil, and black pepper.
• Add turkey breast to bag and let marinate for at least 4 hours (or overnight).
• Remove turkey breast from bag and discard marinade.
• Preheat grill to high heat.
• Lightly oil the grill grate.
• Place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).

AWESOME MARINATED ROAST TURKEY

Steps:

• Trim off any excess fat/skin. Wash bird well, remove all innards/giblets, turkey neck; save if you are going to use them to make gravy, otherwise discard, pat bird dry, inside and out.
• Blend all marinade wet and dry ingredients, heat to warm and blend either in microwave or on stove but do not let it scorch.
• Put 1 TBS of flower in a turkey roasting oven bag, shake to coat insides. Put a cake cooling rack (coat w/ cooking spray to keep from sticking) inside of bag to help raise bird off bottom, set inside of turkey roasting pan.
• Pour/rub marinade ingredients all over, making sure to get between skin, inside cavity of bird.
• Fold back wings, let legs lay free, put bird breast up in bag.
• Tie off bag and trim any excess beyond tie;.
• Puff up bag to keep it off skin as much as possible.
• Let bird marinate overnight in bag, in the pan ready to go in oven.
• Remove middle rack and put rack/roasting pan in lowest oven position. Preheat oven to 325, cook approximately 11 minutes per LB until core is up to 160 degrees, Before putting pan on oven, put 6 @ 1/2" long knife slits in bag around perimeter of breast to allow for venting.
• At half way point turn pan around 180 degrees in oven to allow even cooking in case oven has hot spots. Oven bag will suggest 350, I have found this cooks the bird too hot, too fast with less forgiveness.
• Pull out of oven, use scissors to cut slit in bag across top to allow it to sit for 30 minutes, tent a piece of aluminum foil over bird to help trap heat and moisture back inches.
• I usually go top down, starting with removing each breast half, and the cross cut against grain into portion slices, then cut drumsticks and present them whole, then remove thighs and wings and proceed to scrape and cut into portions.
• I will drizzle just a little of the pan drippings over cut portions in pan, helps to give the white meat a little more flavor and moisture.

CANTONESE-STYLE TURKEY

Steps:

• Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting pan and allow turkey to come to room temperature while you prepare the sauce.
• Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes. Add scallions, leeks and celery and cook, stirring often, until vegetables soften and cook down, 10 to 12 minutes.
• Add soybean sauce, orange peel, sugar, rice wine or sherry, white pepper, soy sauce and oyster sauce to the vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let cool 20 minutes.
• Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast turkey, uncovered, for 30 minutes.
• Reduce oven to 325 degrees. Baste turkey with pan juices, and tent it with foil. Continue roasting another 1 1/2 to 2 1/2 hours, basting every 30 minutes with pan juices, until a thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot water or turkey or chicken stock, if you have any, 1 cup at a time.
• Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving. Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and keep warm on the stove.
• Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are nicely browned and crisped, 30 to 35 minutes.
• Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.

SAVOURY CHINESE TURKEY MEAT MARINADE

Steps:

• Mix everything together.
• Makes 1 cup; should have 1 cup for each 2-3 lbs of turkey.
• Marinade between 4 and 24 hours depending on thickness of turkey.
• For a turkey I do overnight and at least 24 hours.
• I baste often and will inject marinade under the skin and into the meat with my baster.
• This is a BBQ recipe using either a BBQ rotisserie or just treating the BBQ like an oven.
• I always baste during the grilling process.
• Just cook till the turkey registers done with a thermometer.
• Cook at least 20 minutes per lb.
• Enjoy!

MARINATED TURKEY BREAST

Steps:

• In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
• In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat grill for high heat.
• Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).

MARINATED TURKEY

Steps:

• In a small bowl, combine the first eight ingredients. Place turkey in a large heavy-duty plastic bag; add half of marinade. Close the bag; refrigerate overnight, turning bag occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from turkey; arrange turkey in a single layer in large shallow roasting pan. Pour reserved marinade over turkey. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until tender, basting occasionally if desired. Remove turkey to serving platter and keep warm. , If desired, make gravy: Strain pan juices into a large measuring cup. Skim fat and reserve 1/4 cup in a medium saucepan; discard remaining fat. Blend flour into saucepan. Add water to pan juices to make 2 cups. Add to saucepan; cook and stir until thickened and bubbly. Cook and stir 1 minute longer. Season with salt and pepper. Serve with turkey.