Incorporating this garlic and scallion soy sauce turkey into your Thanksgiving feast not only brings a unique flavor profile to the table, but it also offers an opportunity to create fresh traditions.
Ingredients
For the Turkey
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1 (11- to 14-pound) young turkey, thawed if frozen
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1 teaspoon neutral oil, such as avocado
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2 tablespoons chicken bouillon powder
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1 teaspoon garlic powder
For the Marinade
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1/3 cup plus 2 tablespoons neutral oil, such as avocado, divided
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1 tablespoon unsalted butter
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8 cloves garlic
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2 large scallions, coarsely chopped
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2 tablespoons light soy sauce
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1 tablespoon toasted sesame oil
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1 tablespoon granulated sugar
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1 tablespoon honey
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1 teaspoon fine salt
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1 teaspoon fish sauce, optional
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1 teaspoon cornstarch
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1/2 teaspoon ground white pepper
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Dash of MSG, optional
For Stuffing the Turkey:
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3 medium carrots, peeled and cut into 3-inch pieces
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1 large celery stalk, cut into 3-inch pieces
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1 medium ripe pear, quartered
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2 lemongrass stalks, cut into 3-inch pieces
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2 large scallions, cut into 3-inch pieces
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1 medium red or white onion, quartered
For the Gravy
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Melted unsalted butter, as needed
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1/2 cup all-purpose flour, more as needed
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Low-sodium chicken broth, as needed
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Dash of MSG, optional
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1 tablespoon soy sauce
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Fine salt, to taste
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Freshly ground black pepper, to taste
Description
Gather the ingredients.
Prepare the turkey. Discard the giblets and neck from 1 (11- to 14-pound) young turkey, thawed if frozen.
Pour out any liquid in the cavity and pat dry all over with paper towels. Place the turkey, breast-side-up, on a rack set in a large roasting pan (or your makeshift roasting pan, see tips).
In a small bowl, mix together 1 teaspoon neutral oil, 2 tablespoons chicken bouillon powder, and 1 teaspoon garlic powder until a paste forms. Rub this paste all over the turkey, including inside the cavity. This will give your turkey an umami boost and a touch of irony—now it’ll taste like chicken!
Prepare the marinade. In a small saucepan over medium, heat together 1/3 cup neutral oil and 1 tablespoon unsalted butter until hot. Carefully add 8 cloves garlic and 2 large scallions, coarsely chopped. Cook until aromatic and the garlic is light golden, not browned, 2 to 3 minutes.
Remove from heat and allow to cool before transferring the oil mixture to a food processor. Add 2 tablespoons light soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon granulated sugar, 1 tablespoon honey, 1 teaspoon fine salt, 1 teaspoon optional fish sauce, 1 teaspoon cornstarch, 1/2 teaspoon ground white pepper, and a dash of optional MSG and pulse until a fine, runny mixture forms.
