Lemongrass Spatchcock Turkey [Gà Tây Nướng]
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Lemongrass Spatchcock Turkey [Gà Tây Nướng]
Yield: 6
Prep time: 30 MinCook time: 90 MinTotal time: 2 Hour
My father's greatest moments were when he was cooking. Specifically roasting and barbecuing meats marinated in his own mother-sauce. The recipe calls for lemongrass, oyster sauce, hoisin, sesame, garlic, scallions, and a few other ingredients I can’t figure out. When executed properly, his mother-sauce is the ultimate flavor enhancer and meat tenderizer for all meats. Trust me, I’ve tested it. Given my 20 years of professional years of cooking, I am still trying to replicate it. But I think I’m pretty close. And spatchcock-ing the turkey allows for more surface area for the marinade to penetrate.
Ingredients
Instructions
Spatchcock the Turkey
- Cut out the backbone with a sharp pair of kitchen poultry shears
- Open the turkey cavity
- Break and Remove the breastbone
- Carve out the wishbone
- Remove the ribs
- Flatten Turkey
Make the Marinade
- In a small mixing bowl, add 2 tbsp. of Minced Lemongrass, 2tbsp. of Minced Garlic, 1/2 cup of Oyster Sauce, 1 cup of Slice Scallions, 1/4 cup of Son Fish Sauce, 2 tsp. of Sesame Oil, 2 tbsp. of Organic Sugar, and 1/8 tsp. of Coarse Ground Black Pepper.
- Mix thoroughly
- Set aside to marinade turkey
Marinade the Turkey
- On a large baking sheet pan, lined with a roasting rack, lay the turkey cavity side up
- Generously apply the marinade on all the crevises of the flesh, avoid rubbing it on the skin.
- Set the turkey in the refrigerator, and allow the turkey to marinate for 1-2 hours.
Prepare the Turkey for Roasting
- Take the marinated turkey out of the refrigerator
- Place the turkey, breast side up on a sheet pan, lined with a roasting rack
- With your fingers, create cavities between the skin and flesh of the turkey's breast and thighs
- Add [2] 1 oz., pats of butter in between the skin and flesh of each section: [2] breast [2] thighs
- Generously season the turkey skin with kosher salt and black pepper
- Drizzle extra virgin olive oil on the skin of the turkey. Brush it evenly on the skin to ensure even browning.
Roast the Turkey
- Allow Turkey to sit at ambient temperature for 2 hours prior to roasting, this will allow the turkey to cook more evenly.
- Preheat your oven to 450 F degrees.
- Roast Turkey for 30 minutes at 450 F degrees.
- Take Turkey out of the oven and turn down the oven heat to 400 F degrees.
- Roast Turkey for 45 minutes at 400 F degrees. Then rotate the turkey in the oven.
- Roast Turkey for another 45 minutes. Or cook until the internal temperature of Turkey is 165 F degrees. Make sure to probe the thickest part of Turkey with a calibrated thermometer.
Carve the Turkey
- Allow turkey roast to rest for 20 minutes before slicing into it. This will ensure that the roast retains its juices.
- First, remove both legs. Simply cut along the crevice the divide the leg from the body and break the joint to separate the thigh from the hip.
- The breast is boneless. Cut on bias and serve just like any other roasts.
Garnish
- Ginger Scallion Bacon Sauce [click here for recipe]
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