Description
Forget complicated steps and enjoy this super-easy Asian-style turkey recipe with a simple dry rub marinade. Spatchcocked for quick, even roasting, it’s moist, delicious, and packed with bold Asian flavors.
Ingredients
Units
Scale
- 11 lbs turkey
- 2 teaspoons Old Bay seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 4 teaspoons Italian seasoning
- 2 teaspoons chicken bouillon powder
- 2 teaspoons Chinese five-spice powder
- 2 teaspoons salt
- 8 tablespoons salted butter
Instructions
- Wash the turkey (Optional): Give the turkey a thorough exfoliating scrub with coarse sea salt (about 1 heaping tablespoon, if available). This helps remove any slimy residue and reduces any unpleasant poultry odor. Remove the bag of giblets and neck and give those a good scrubbing too. Rinse the turkey thoroughly, inside and out, along with all its parts, to remove the salt.
- Prepare the turkey: Pat everything dry with paper towels. Lay the turkey breast-side down. Using kitchen shears or a large sharp knife, carefully remove the backbone. Flip the turkey over and press firmly on the breastbone to break the wishbone and flatten the bird. Transfer the turkey, along with the neck, backbone, and giblets, onto a baking tray or roasting rack.
- Make the dry rub: Combine Old Bay, garlic powder, onion powder, chicken bouillon, Chinese five-spice, Italian seasoning, and salt into a paste. No need for the butter right now.
- Marinate: Rub the dry marinade generously all over the turkey. Make sure to rub the seasonings all over the skin side and on the opened side. If you’re planning on roasting the giblets, backbone and backbone, make sure to rub those down with the seasonings too. Let it sit covered in the fridge for 3 days.
- Roast: Preheat the oven to 425°F. Face the turkey skin side up. Tuck the wings behind the shoulder to prevent burning. Roast for one hour and 20 minutes. At the halfway mark (40 minutes), melt the butter in a small sauce pan and brush it all over the turkey skin. Brush it again with the pan drippings. Continue roasting for another 40 minutes or until the deepest part of the thighs reaches 170°F.
- Rest and serve: Let the turkey rest for 15 minutes before carving. You can also enjoy the backbone and giblets, or save them for stock.
Notes
If using a larger turkey, add 8 minutes per additional lb.
- Prep Time: 3 days
- Cook Time: 1 hour 20 minutes
- Category: Entree, Side Dish
- Method: Bake
- Cuisine: American, Asian, fusion, Vietnamese