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Teriyaki Turkey

 
  
       
1/2  cup Soy Sauce (Low-Sodium)  
 1/4  cup Mirin  
 1/4  cup Sake  
2 tbsp Rice Vinegar  
2 tbsp Light Brown Sugar  
 2 tbsp WP White Sesame Seeds (for topping)  
 1 tsp Potato Starch (dissolved in 1tbsp water  
10-16 lbs Turkey  
 2 cup Turkey or Chicken Stock  
 5 tbsp Unsalted Butter (Softened)  
 1/4 cup Extra - Virgin Olive Oil  
 1 cup Water  
 1.5 cup Sliced Onion   
 1 tbsp Minced Ginger  
 2 tbsp All Purpose Flour  
 1/2  cup Salted and Ground White Pepper  
Teriyaki Turkey
 
Directions
1.  Preheat the oven to 500 degrees in a sauce pan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch mixture and bring to a boil. Stir until glossy and slightly thickened (about 3 minutes). Put Sauce into a bowl.
2. Set the turkey in a large roasting pan and scatter the onions around it. Season the turkey inside and out, with clear wrapping seal and white pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey.
3. Roast the turkey for 30 minutes, or until golden in color. Baste with the butter mixture and add the cup of water to the roasting pan. Reduce the oven temperature to 325 degrees and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the brim with the foil if the breast browns too quickly.
4. Pour half of the teriyaki sauce into a bowl; baste the turkey with it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is completely lacquered and a thermometer inserted in an inner thigh reads 170 degrees. Transfer to a carving board; let rest for 45 minutes.
                                                                                                    4 Servings
 
 
 
Teriyaki turkey is a very unique dish, but don't let that scare you away. If you make it just right you'll be rewarded with a delicious meal with tender and juicy meat, buttery skin and a great flavor all around.
 
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