Hot Honey Ginger Turkey
Works for a 12-14 pound turkey
- 1 ½ cups lightly packed brown sugar
- 1 cup diamond crystal kosher salt*
- ¾ cup hot honey
- ¾ cup soy sauce
- 2 heads garlic halved
- 5 inches ginger sliced
- 3 bay leaves
- 1 Tbsp black peppercorns
- 4 serranos sliced
- 1 large bunch of rosemary
- 4 quarts of water divided
- 12-14 pound turkey spatchcocked (see video)**
- Olive oil for drizzling
- Make Ahead Gravy linked here!
- Chili Crisp Cranberry linked here!
- ¼ cup hot honey
- 2 Tbsp sherry vinegar or red wine vinegar
- Begin by brining the turkey. Add brown sugar, salt, hot honey, soy sauce, garlic, ginger, bay leaves, peppercorns, serranos, rosemary, and 1 quart of water to a large pot.
- Turn heat to medium and simmer just until everything dissolves about 5 minutes. This doesn’t have to come to a boil.
- Remove from heat and add in 3 quarts of very cold water. This should cool down the brine. If the brine is still a bit warm, just wait for it to cool completely.
- Once cool, place the turkey in a brining bag or large container and pour in brine. Make sure the turkey is submerged.
- Refrigerate and let brine for 16-36 hours.
- When you are ready to cook, preheat the oven to 350F. Place a large sheet tray on the bottom rack of the oven just in case the turkey drips while cooking. Line a large rimmed sheet tray with a wire rack or use a roasting pan with a rack.
- Mix hot honey and vinegar together for the glaze. Set aside.
- Remove the turkey from the brine and fully pat dry with paper towels. Place on the baking sheet with the rack. Tuck wing tips under the breast. Drizzle all over with olive oil.
- If you have a probe thermometer, insert it in the thickest part of the breast near the breast bone, but not touching the bone.
- Place the turkey in the lower third of the oven and roast.
- Once the breast meat reaches around 130F, start glazing the turkey with the hot honey glaze every 10-15 minutes. All ovens run a little differently so if the turkey seems like it is browning too quickly lightly cover it with foil to shield it. On the other hand, if the turkey needs more color, increase the oven temperature to 400F for about 10 minutes at a time. Reduce the heat back to 350F when the desired color has been achieved.
- Continue roasting the turkey (glazing as directed) until the thickest part of the breast reaches 160 F (the temperature will increase as it rests). The legs and thighs should read at least 185 F. This should take about 2 1⁄2-3 hours, depending on your turkey. ***
- Let the turkey rest for at least 30 minutes.
- While it rests, heat the make-ahead gravy over low heat. Bring to a full simmer in order for the gravy to return to its original consistency.
- Pour off any drippings from roasting the turkey into a small bowl and use a ladle to skim off the fat. Add in as much drippings (strained through a fine mesh sieve) to the gravy as desired.
- Carve turkey and serve with gravy and chili crisp cranberry.
*It’s very important to use diamond crystal kosher salt here! Other salts have varying saltiness and will not yield the same results. **See the above video for help spatchcocking, or ask your butcher! They should be able to do it for you! ***If you are unsure if the turkey is done, check the temperature in a few thick places of the breast to ensure it is done. It should be 160 F.
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