Peking Style Turkey

INGREDIENTS

• ~15lb turkey

• Marinade/Glaze:

  • 1 1/2 cups soy sauce

  • 1 cup brown sugar

  • 1/2 cup hoisin sauce

  • 3-4 limes (juice)

  • 6 cloves garlic (more if you like garlic)

  • 3-4T fresh grated ginger

  • 2-3T sesame oil

  • 1-4 chopped birds eye chilis (any spicy peppers will work)

  • Pinch of red pepper flakes

  • Garnish: Sesame seeds and fresh cilantro

• Spice rub:

  • Equal parts:

    • Five spice

    • Ground coriander

    • Paprika

    • Salt

    • Garlic powder

    • Chili powder

  Note: I used about 1 teaspoon of each for my spice rub. If you want less of a kick, use less chili powder or reduce the amount of fresh chilis.

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COOKING INSTRUCTIONS

Serves 6-8

1. Combine marinade ingredients, mix well until brown sugar fully dissolved. Set about 1/3rd aside

2. Spatchcock turkey: Remove backbone, unfold legs, press down on breast to flatten (checkout video here)

3. Combine turkey and remaining marinade (about 2/3rds) in large food safe marinade or ziplock bag. Place in fridge overnight

4. Remove turkey and season all sides with spice rub

5. Smoke (or roast) in 350F oven or smoker, with legs/thighs facing heat source or back of the oven, which is usually hotter

6. While turkey is cooking, reduce reserved marinade in a small pot on medium heat. Optionally add a cornstarch slurry to assist with thickening (mix 1 tablespoon cornstarch with 2 tablespoons of water, add to sauce pan). Remove from heat once glaze-like consistency (glaze will continue to thicken as it cools)

7. When breasts register 145F, paint on glaze and continue cooking

8. Once breasts register 155F and legs/thighs register at least 170F, remove and rest 15 minutes

9. Garnish with sesame seeds and cilantro, and enjoy!

10. Check out my ‘how to’ on carving a turkey here!

11. Enjoy!
    

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