Soy & Citrus Glazed Turkey
There are so many reasons to get excited about this turkey (in addition to it’s incredible taste, of course). It is straightforward and simple to make, the soy glaze gives it the perfect color, and other than the turkey it’s made with ingredients I always have on hand.
This recipe is for a 8-10 lbs. turkey so adjust it as needed based on the size of your bird, or make it with chicken for the tastiest roast chicken ever! This recipe is pretty versatile so feel free to improvise a bit. I used 3 tangerines but any citrus will work, 2 lemons, 2 oranges or even a large grapefruit would all taste great.
Once I’ve rinsed the turkey and pat it dry, I like to let it sit out for 30-45 minutes before putting it in the oven. This is the perfect time to make the glaze. The glaze should be made at least an hour before using so it gets extra thick. You won’t need it until the last 45 minutes of cooking so you can make it right before or as you put the bird in the oven.
To make the Glaze:
- In a sauce pan combine the soy sauce, honey, citrus zest, juice and pepper. Whisk to combine.
- Heat the mixture on low for about 15 minutes, or until it’s reduced by half and is noticeably thicker – almost syrupy.
Make the Turkey:
Preheat oven to 400 degrees
- Start with a rinsed and dried turkey – ideally not too cold. I usually brine my turkey so I don’t add more salt and pepper, if you don’t brine the turkey add a pinch of salt and pepper to the softened butter. Place the turkey breast side up in a large roasting pan. Gently loosen the turkey skin and add a little butter under the skin and all over the turkey as needed.
- Take the citrus you zested and juiced for the glaze and place it in the chicken cavity. I also like to add shallots or onions to the cavity if you have some on hand. Add a little stock to the roasting pan, just enough to cover the bottom.
- Place the turkey in the oven and drop the heat to 350. A good rule of thumb is to cook the turkey 12 minutes per pound. I used an 8lb. turkey and cooked it just over an hour and half. Because of the short cooking time I didn’t baste the turkey. If the turkey is going to be cooking a long time make sure to baste it with stock and/or butter every 45 minutes or so.
- When the turkey is 45 minutes away from being done, start glazing it. Take it out of the oven and brush on the soy glaze. Add stock to the bottom of the pan if it seems dry. Repeat every 15 minutes until the turkey is cooked and a meat thermometer reads 160-170 degrees.
- Let the turkey rest for at least 20 minutes before carving.