Korean BBQ Thanksgiving Turkey
Korean BBQ Thanksgiving Turkey
Ingredients
For the Brine
- 1 turkey, 13 pounds
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar, packed
- 2 tablespoons black peppercorns
- 4 bay leaves
- 1 head garlic, halved horizontally
- 2 inches fresh ginger, sliced
For the Korean BBQ Marinade
- 1 cup soy sauce
- 1/4 cup sesame oil
- 8 cloves garlic, peeled
- 1/2 yellow onion, roughly chopped
- 1 apple, cored and roughly chopped
- 1/2 cup brown sugar, packed
For the Compound Butter
- 1 cup unsalted butter, softened
For Serving
- 1 head lettuce leaves, such as red leaf or butter lettuce, separated
Instructions
- 1
Prepare the brine: In a large pot, combine the water, kosher salt, brown sugar, black peppercorns, bay leaves, garlic head, and fresh ginger. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool completely. Once cool, refrigerate until chilled.
⏱️ 20 min
- 2
Prepare the Korean BBQ Marinade: In a blender, combine the soy sauce, sesame oil, garlic cloves, yellow onion, apple, and brown sugar. Blend until completely smooth. Set aside 1/2 cup of the marinade for the compound butter and another 1/2 cup for basting later. The remaining marinade will be used for brining and glazing.
⏱️ 10 min
- 3
Brine the turkey: Place the turkey in a large brining bag. Pour the chilled brine over the turkey, ensuring it is fully submerged. Add 1/2 cup of the prepared Korean BBQ marinade to the brining bag. Seal the bag, removing as much air as possible. Refrigerate for 10-24 hours, flipping the turkey halfway through if possible.
⏱️ 15 min
- 4
Prepare the compound butter: In a medium bowl, combine the softened unsalted butter with the 1/2 cup of reserved Korean BBQ marinade. Mix thoroughly until well combined.
⏱️ 5 min
- 5
Preheat oven to 350°F. Remove the turkey from the brining bag and discard the brine. Pat the turkey thoroughly dry with paper towels, inside and out. This is crucial for crispy skin.
⏱️ 10 min•🌡️ 350
- 6
Carefully loosen the skin over the turkey breast and thighs. Spread the compound butter evenly under the skin, ensuring it covers as much of the meat as possible. Pour the remaining Korean BBQ marinade (from step 2, excluding the 1/2 cup reserved for basting) over the exterior of the turkey. Place the turkey in a large aluminum roasting pan.
⏱️ 15 min
- 7
Cover the roasting pan tightly with aluminum foil. Place the turkey in the preheated oven and roast for 3 hours, basting every hour. To baste, carefully remove the foil, spoon pan drippings and any remaining marinade over the turkey, then re-cover tightly.
⏱️ 180 min•🌡️ 350
- 8
After 3 hours, remove the foil completely. Continue roasting for another 1 to 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. During this final hour, baste the turkey every 15-20 minutes with the pan drippings and the 1/2 cup of reserved Korean BBQ marinade (from step 2) to achieve a rich, caramelized glaze.
⏱️ 90 min•🌡️ 350
- 9
Once cooked, remove the turkey from the oven and tent loosely with foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist turkey.
⏱️ 30 min
- 10
Carve the turkey and serve immediately with fresh lettuce leaves for making Korean BBQ-style ssam wraps.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Korean BBQ Thanksgiving Turkey
Ingredients
For the Brine
- 1 turkey, 13 pounds
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar, packed
- 2 tablespoons black peppercorns
- 4 bay leaves
- 1 head garlic, halved horizontally
- 2 inches fresh ginger, sliced
For the Korean BBQ Marinade
- 1 cup soy sauce
- 1/4 cup sesame oil
- 8 cloves garlic, peeled
- 1/2 yellow onion, roughly chopped
- 1 apple, cored and roughly chopped
- 1/2 cup brown sugar, packed
For the Compound Butter
- 1 cup unsalted butter, softened
For Serving
- 1 head lettuce leaves, such as red leaf or butter lettuce, separated
Instructions
- 1
Prepare the brine: In a large pot, combine the water, kosher salt, brown sugar, black peppercorns, bay leaves, garlic head, and fresh ginger. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool completely. Once cool, refrigerate until chilled.
⏱️ 20 min - 2
Prepare the Korean BBQ Marinade: In a blender, combine the soy sauce, sesame oil, garlic cloves, yellow onion, apple, and brown sugar. Blend until completely smooth. Set aside 1/2 cup of the marinade for the compound butter and another 1/2 cup for basting later. The remaining marinade will be used for brining and glazing.
⏱️ 10 min - 3
Brine the turkey: Place the turkey in a large brining bag. Pour the chilled brine over the turkey, ensuring it is fully submerged. Add 1/2 cup of the prepared Korean BBQ marinade to the brining bag. Seal the bag, removing as much air as possible. Refrigerate for 10-24 hours, flipping the turkey halfway through if possible.
⏱️ 15 min - 4
Prepare the compound butter: In a medium bowl, combine the softened unsalted butter with the 1/2 cup of reserved Korean BBQ marinade. Mix thoroughly until well combined.
⏱️ 5 min - 5
Preheat oven to 350°F. Remove the turkey from the brining bag and discard the brine. Pat the turkey thoroughly dry with paper towels, inside and out. This is crucial for crispy skin.
⏱️ 10 min•🌡️ 350 - 6
Carefully loosen the skin over the turkey breast and thighs. Spread the compound butter evenly under the skin, ensuring it covers as much of the meat as possible. Pour the remaining Korean BBQ marinade (from step 2, excluding the 1/2 cup reserved for basting) over the exterior of the turkey. Place the turkey in a large aluminum roasting pan.
⏱️ 15 min - 7
Cover the roasting pan tightly with aluminum foil. Place the turkey in the preheated oven and roast for 3 hours, basting every hour. To baste, carefully remove the foil, spoon pan drippings and any remaining marinade over the turkey, then re-cover tightly.
⏱️ 180 min•🌡️ 350 - 8
After 3 hours, remove the foil completely. Continue roasting for another 1 to 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. During this final hour, baste the turkey every 15-20 minutes with the pan drippings and the 1/2 cup of reserved Korean BBQ marinade (from step 2) to achieve a rich, caramelized glaze.
⏱️ 90 min•🌡️ 350 - 9
Once cooked, remove the turkey from the oven and tent loosely with foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist turkey.
⏱️ 30 min - 10
Carve the turkey and serve immediately with fresh lettuce leaves for making Korean BBQ-style ssam wraps.
⏱️ 10 min