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!
Korean BBQ Turkey
- Prep Time: 12 hours
- Cook Time: 4 hours
- Total Time: 16 hours
- Yield: 6–10 servings 1x
- Method: Roast
Ingredients
Scale
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
Instructions
- 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 degrees for 2.5 hours.
- Crank up the heat to 350 degrees until breast temp is about 156-158 degrees, internal.
- Pull from oven and allow it to rest for about 30 minutes.
