Monday, November 25, 2013

Asian Spice Roasted Turkey

 Serve something special this holiday season with an Asian Spice Rub for your TURKEY. Its a healthier alternative than the regular recipes that adds more calories than the Turkey itself. We can thank the desserts such as the apple, pecan and pumpkin pies desserts for that! However, if this rub is too much work, you can always use a helpful tip to help maintain a juicy and tender Turkey!

Asian Spice Turkey

  • 10 to 15 lb Turkey
  • 1 tablespoon of fresh chopped or grounded gangala
  • 1 tablespoon of fresh chopped ginger
  • 2-3 garlic cloves
  • 1 cup of very fine minced lemon grass
  • 2 teaspoon of turmeric powder
  • 2 teaspoon of kosher salt
  • 2 teaspoons of grounded black pepper
  • 2 tablespoons of paprika
  • 1/4 cup of chicken stock
  • A Blender

 In a Blender, add chicken stock first, then add the galanga, ginger, garlic, lemon grass, paprika, salt, pepper and turmeric powder. Blend everything together into a pulp. Rub or massage the turkey thoroughly, from inside and out. Cover and let the turkey marinade over night or at least 2 hours.

TIPS to make a tender juicy Turkey

 After the turkey is marinade, Preheat your oven to 350 degrees. Salt and pepper the turkey thoroughly. To make the Turkey moist, place the breast down, add 1 - 16 oz can of chicken stock on the bottom of the pan, cover and let it cook half way. After about 2 hours, carefully flip the turkey on its back and cook until the turkey breast reaches 150 f or the thigh reaches 170F.

Another tip, after the turkey is flipped. Loosely Cover the wing and the ends of the drums to prevent burning.  Once the turkey is done. Let it rest for at least 20 minutes before carving.