So I saw a recipe in my local paper that sounds interesting because it's different from the usual Turkey Day cook. I'll be cooking on the WSK instead of the oven.
But this recipe suggests cooking at 450F which sounds like a disaster. Just checking to see if anyone has roasted a bird at those temps?
Pho-Spiced Turkey
1 12-14 lb turkey spatchcocked
2 star anise
1 cinnamon stick
1 tbsp coriander seeds
1/2 tsp fennel seeds
6 cloves
1 black cardamom pod
1 tbsp baking soda
4 tbsp Diamond kosher salt
1 tbsp brown sugar
1 tbsp neutral oil, like canola
Freshly ground black pepper
Vegetables like baby bok choy, mushrooms, and onions for roasting under the bird (optional)
In a small skillet, toast the spices over medium-high heat until they’re very fragrant, about a minute, stirring or shaking the pan constantly so they don’t burn.
Using a coffee grinder or mortar and pestle, finely grind the toasted spices. Mix the kosher salt, brown sugar, and baking soda with the spices to make a rub.
Position the turkey on a wire rack on a rimmed baking sheet. Rub the turkey all over — inside and outside — with the spice mixture. You may not need all of it, but make sure the turkey is well-covered.
Put the turkey uncovered in the refrigerator for at least 24 hours, and up to 3 days.
Remove the turkey from the refrigerator at least an hour before cooking, and preheat the oven to 450ºF.
Set the brined turkey, skin side up, on a wire rack covering a clean baking sheet, or in a roasting pan. You can sprinkle torn up vegetables like sliced onions, baby bok choy, and mushrooms under the rack so they roast in the turkey drippings — and personally, I would — but it’s optional.
Pat the turkey dry with paper towels, coat with oil, and season the skin and the inside of the bird liberally with black pepper.
Roast until the breast meat registers 150F, and the thigh meat hits 165F, about 70 minutes. Let rest for 20 minutes, then carve.
But this recipe suggests cooking at 450F which sounds like a disaster. Just checking to see if anyone has roasted a bird at those temps?
Pho-Spiced Turkey
1 12-14 lb turkey spatchcocked
2 star anise
1 cinnamon stick
1 tbsp coriander seeds
1/2 tsp fennel seeds
6 cloves
1 black cardamom pod
1 tbsp baking soda
4 tbsp Diamond kosher salt
1 tbsp brown sugar
1 tbsp neutral oil, like canola
Freshly ground black pepper
Vegetables like baby bok choy, mushrooms, and onions for roasting under the bird (optional)
In a small skillet, toast the spices over medium-high heat until they’re very fragrant, about a minute, stirring or shaking the pan constantly so they don’t burn.
Using a coffee grinder or mortar and pestle, finely grind the toasted spices. Mix the kosher salt, brown sugar, and baking soda with the spices to make a rub.
Position the turkey on a wire rack on a rimmed baking sheet. Rub the turkey all over — inside and outside — with the spice mixture. You may not need all of it, but make sure the turkey is well-covered.
Put the turkey uncovered in the refrigerator for at least 24 hours, and up to 3 days.
Remove the turkey from the refrigerator at least an hour before cooking, and preheat the oven to 450ºF.
Set the brined turkey, skin side up, on a wire rack covering a clean baking sheet, or in a roasting pan. You can sprinkle torn up vegetables like sliced onions, baby bok choy, and mushrooms under the rack so they roast in the turkey drippings — and personally, I would — but it’s optional.
Pat the turkey dry with paper towels, coat with oil, and season the skin and the inside of the bird liberally with black pepper.
Roast until the breast meat registers 150F, and the thigh meat hits 165F, about 70 minutes. Let rest for 20 minutes, then carve.
