Korean BBQ Turkey
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
6-10 servings
Prep Time
12 hours
Cook Time
4 hours
Spiceology has the flavor for the occasion - and is bringing some fusion-inspired fare this holiday season! Spiceologist and Chef Tony's culinary passion, education, and roots are firmly planted in Szechuan cuisine and restaurants; this year he's bringing some heat and a few mind-blowing pairings with an Asian fusion-inspired Thanksgiving menu. Spiceology's Korean BBQ blend is a fan favorite for a good reason - it's packed with Chile Flakes, White Sesame Seeds, Black Sesame Seeds, Tamari Soy Sauce Powder, Maple Sugar, Smoked Paprika, Orange Peel, Cayenne, and more. The Korean BBQ blend brings an ultra-flavorful twist to classic roasted turkey and is an absolute crowd-pleaser. Happy roasting!
Author: Chef Tony Reed
Ingredients
- Brine:
- 4 quarts water
- 1 cup sugar
- 1 cup salt
-
6 ounces Spiceology Korean BBQ blend
- 12-14 pound whole turkey
- 4 cups ice
- Smoking:
- 2 sticks unsalted, room temperature butter
-
1/4 cup Spiceology Korean BBQ blend
Directions
- In a sauce pot, mix the water sugar and salt until the salt and sugar dissolve. Bring to a boil and turn off heat. Add blend then immediately add ice to brine.
- Once the ice melts, drop the turkey into the brine and place in refrigerator for 12-24 hours.
- After brining, take out the turkey and pat dry.
- Take your butter and rub the turkey under it's skin. Rub as evenly as possible until turkey skin.
Rub the blend over the turkey evenly and place into oven breast side up at 225° F for 2.5 hours.
Crank up the heat to 350° F until breast temp is about 156-158° F, internal.
- Pull from oven and allow it to rest for about 30 minutes.