Roasted Thai Turkey Recipes

PERFECT ROAST TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
• Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
• Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
• Slice the turkey and serve.

ROASTED THAI TURKEY

Steps:

• Make the paste by adding the garlic, cilantro stems and white pepper to a mortar and pestle, until a paste is formed, or add to a food processor. If using a food processor, you might need to add a few tablespoons of water to help blend it.
• Add the oyster sauce and brown sugar to the paste, and mix it all together.
• Remove the neck and giblet pouch from the turkey's cavity.
• This part is messy, so get ready. You are going to rub the marinade under the skin, but you don't want the skin to break, so be gentle.
• Find the area of the turkey, where the neck and breast meet, aka near where you just removed the giblet pouch.
• Add some paste to your hand.
• As shown in the pics in this post, pull the skin up just enough, so you can stick your hand under the skin, and rub the paste all over the turkey up to the narrow end of the breasts. If you come into skin that is stuck to the flesh, push gently with your fingers, and it should unstick.
• Turn the turkey over, and slip your hand in again to add paste to the back of the turkey up to the tail end and into the legs as much as you can. No worries if you can't go too far into the legs. They will still get the soy sauce butter basting and taste amazing.
• Once you've added all the paste to the flesh, pull the skin over, so the flesh is covered up again.
• Wipe off any extra paste that might be on the outside of the skin.
• Either let paste marinate on the turkey overnight in the fridge (my preferred method so the flavor soaks in some and less to do the next day), or go ahead, and bake it right away (tastes great either way!).
• Preheat the oven to 450 degrees, and place the turkey breast-side up on a roasting rack pan.
• If the legs have a plastic clasp holding them together, keep it on (my turkeys always do). If not, tie the legs together with twine.
• Roast the turkey for 30 minutes uncovered to help it get crispy, brown and beautiful.
• Mix the butter and soy sauce together, and brush it all over the turkey.
• Lower the temperature to 375 degrees.
• Put a tent of greased aluminum foil over the turkey, and bake for another 3-4 hours or so, depending on the size of your turkey while brushing the butter and soy sauce every 15 minutes or so.
• Once a thermometer put in the thickest part of the breast measures 160 degrees, your turkey is done! I start checking the temperature at around 3 hours or sooner, just to see how it's going and how much longer it might need.
• Let the turkey rest about 30 minutes before carving. Enjoy!
• We like to serve it with our Spicy Thai Garlic Lime sauce! Sooo good!

TURKEY THAI CURRY

Steps:

• Heat the oil in a large skillet and add in the chopped red and yellow peppers. Cook on a medium heat for two minutes, then add in the garlic, ginger, lemongrass paste and cooked turkey. Stir gently for one minute, then add in the curry paste. Stir to coat the chicken and allow to heat through for one minute.
• Add in the coconut milk and stock and bring to a gently bubble (but don't let it boil). Let it simmer gently for 10 minutes, then stir through the brown sugar, fish sauce and lime juice. Taste and add more lime juice if required, then turn off the heat and sprinkle over the chopped cilantro. Serve immediately with boiled rice, lime wedges and extra cilantro.

THAI TURKEY STIR-FRY

Steps:

• Cook the rice noodles following pack instructions. Heat the oil in a non-stick pan and fry the turkey over a high heat for 2 mins. Add the beans, onion and garlic, and cook for a further 5 mins.
• Stir in the lime juice, chilli powder, fresh chilli and fish sauce, then cook for 3 mins more. Stir in the noodles and herbs, then toss everything together before serving.

SIMPLE ROAST TURKEY

Steps:

• Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
• Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
• When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
• Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
• Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

A SIMPLY PERFECT ROAST TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
• Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
• Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.