Soy- and Butter-Basted Turkey

Soy- and Butter-Basted Turkey

If you’re among the many people who say their favorite thing about Thanksgiving is the sides, we might suggest that the

turkeys you’ve had haven’t quite lived up to their potential? With this recipe, the bird isn’t just the visual centerpiece of the

feast, it’s also the flavorful star of the show. The secret to this truly delicious bird lies in a few techniques such as dry-brining—

the lowest-effort way to ensure big flavor and tender texture—and in basting on an umami-rich butter-and-soy sauce mixture

that also gives you the makings for an absolutely luscious gravy. So use this recipe well and give your turkey the treatment it

deserves—we think you’ll be converted



tablespoons packed brown sugar
tablespoon kosher salt
tablespoon ground pepper
whole turkey, not prebasted (11 to 13 lb), thawed if frozen
tablespoons unsalted butter, melted
tablespoons reduced-sodium soy sauce


cup turkey drippings (fat and juices from roasted turkey)
cup Gold Medal™ all-purpose flour
teaspoon pepper
cups Progresso™ unsalted chicken broth (from 32-oz carton)


  • 1
    In small bowl, mix brown sugar, salt and pepper. Place turkey on rack in large roasting pan. If ovenproof plastic leg band
    is present, remove. Discard giblets and neck or reserve for another use. Using paper towels, pat dry skin and interior
    cavity. Rub turkey inside and out with sugar mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to
    pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours

  • 2
    Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer.
    Fold wings across back of turkey so tips are touching.

  • 3
    Place turkey, back side down, on rack in roasting pan. In small bowl, mix 4 tablespoons of the melted butter and 2
    tablespoons of the soy sauce. Brush entire breast side of turkey with half of the butter mixture. Turn turkey over. Brush
    entire back side of turkey with remaining butter mixture. Insert ovenproof meat thermometer so tip is in thickest part of
    inside thigh and does not touch bone

  • 4
    Roast uncovered, breast side down, 1 1/2 hours. In small bowl, mix remaining 2 tablespoons melted butter and 1
    tablespoon soy sauce. Brush back side of turkey with half of the butter mixture. Using tongs and oven mitt, carefully turn
    turkey over. Brush turkey breast with remaining butter mixture. Roast 1 to 2 hours longer. Turkey is done when
    thermometer reads 165°F and drumsticks move easily when lifted or twisted. When turkey is done, place on warm
    platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving

  • 5
    While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings
    to roasting pan; discard remaining drippings. Stir in flour and pepper. Cook over medium heat 1 to 3 minutes, stirring
    constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring
    constantly. Boil and stir 1 to 3 minutes or until thickened. Season gravy as desired. Serve carved turkey with the gravy.

رشا امام

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