Rayfil Wong

Public Speaker, storyteller, and digital marketer in Hong Kong

Rayfil Wong

Public Speaker, storyteller, and digital marketer in Hong Kong

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-Asian Food Nerd-

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Here is the full recipe for

//Grandma's Soy Sauce Turkey Recipe With Garlic Noodes Recipe//

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Ingredients:

12 lb. turkey

1 clove garlic

1 Tbsp. cooking oil

The Brine:

1 cup Superior Light Soy Sauce

1/2 cup Dark Soy Sauce

1 cup brown sugar (dissolved in 1 cup hot water)

20 cups water

5 Spice Rub:

2 Tbsp. 5 Spice Powder

1 tsp. salt (to taste)

Ready in Total Time: 5 hr.

Prep Time = 4 hours*

Cook Time = 3.5 hours

Preparation:

*Prep Instructions:

Clean and brine your turkey for at least 3-4 hours.

Pat dry with paper towels and place upright on a stand.

For extra crisp skin: Let the chicken air dry in your refrigerator overnight, or you can place in front of a fan for 30 mins. - 1 hour. If using the refrigerator method, remove the chicken an hour before baking so it cooks faster.

Rub with cooking oil then the five spice rub.

Cut up a small piece of garlic and place it in the chicken cavity. The cooked garlic will be used for the oil.

Pre-heat an oven to 425F degrees (use convection baking if you have this) and bake for 15 minutes. After 15 minutes, reduce the heat to 425F degrees and continue cooking for another about 3.5 hours.

I recommend using a thermometer as oven temperatures can vary.

I usually aim for 160F degrees internal turkey temperature before removing and letting it rest. During resting time, it will continue to cook with residual heat up to 165F degrees.

Make sure to let your turkey rest before cutting and serving. This will give the juices a chance to redistribute.

Next boil your garlic noodles (sphagetti will work just fine).

Now take out melted garlic in the cavity and place in hot pan.

Add one ladle of turkey gravy and add desired amount of noodles.

Serve and enjoy the soy sauce turkey recipe with garlic noodles.

Tips: I learn that the breast (white meat) cooks fast than dark meat so I would advise covering foil on the breast one hour after cooking or flipping the turkey breast down. I tested two turkey and the second turkey breast facing down resulted in juicier meat.

  • Education
    • University of California Berkeley