This post is also available in: Español
Another recipe tto try for the holidays is a Soy Glazed Turkey. If you want to twist it up this year, here is an interesting way to do it. I like to use Kikkoman Classic Soy Sauce, but you can also use the Reduced Sodium variety or even the Kikkoman Ponzu Sauce.
Para hacer este Pavo Laqueado con Salsa de Soya vamos a necesitar:
- 1 clean turkey. Do not forget to dry it with napkins or paper towels
- 6 bay leaves
- 2 tsp of black peppercorns
- 1/2 tsp of all spice
- 1/2 cup of kosher salt
- 2 tbsp of dried salvia
- 1/2 cup of brown sugar
- 1/4 cup of sherry vinegar or red wine
- 1/4 cup of Traditional Kikkoman Soy Sauce
- 4 tbsp of unsalted butter at room temperature
- Vegetable oil spray
Grind the bay leaf, pepper and all spice with a pestle and mortar and make a fine powder. Mix in a bowl with the sage, salt and half of the sugar and use the mixture as a rub to cover the internal cavity and the outer skin of the turkey. Place in the refrigerator and leave uncovered all day. Take out and rinse. Dry well and leave at room temperature.
Mix the vinegar, Kikkoman soy sauce and the remaining sugar in a small pot over medium heat and dissolve the sugar while stirring constantly. Let it boil and reduce the heat to low, stirring occasionally to get a thick consistency, as if it were molasses. Let it cool.
Our Tip so that the Soy Glazed Turkey is Crunchy.
Preheat the oven to 180ºC. Massage the turkey so that the skin separates well and smear butter under the skin, spreading evenly on the breast. Cover a piece of aluminum with spray and use to cover during the first part of cooking. Place turkey with the breast down in a V-shaped roasting pan and roast for one hour.
Remove from oven and transfer to a clean roasting pan and now roast with the breast faced up. Remove the aluminum foil and also transfer the juices. Roast until golden, which will take another hour. Take out of the oven and use a brush to glaze with our soy mixture. Bake for about 25 minutes. Remove from the oven and let stand one hour.
Raise the temperature to 280ºC and cover with a new layer of glaze. Roast for 5 to 7 minutes, making sure that the glaze does not burned. Let stand for 30 minutes before cutting it.