Lao Spices Turkey
Typically, I opt for a wet brine for Thanksgiving, but this time, I'm exploring a dry brine to accommodate those with limited fridge space. Trust me, it yields an equally succulent and flavorful turkey if given ample overnight time. Infused with Lao Spices Lao BBQ blend, it brings aromatic, delightful Lao-inspired flavors. This Thanksgiving turkey recipe is effortless, tasty, and quick!
PREPARING THE INGREDIENTS
Ensuring the turkey is fully thawed before seasoning, especially for a dry brine, is crucial. If purchased frozen, I let it sit out for a day, then refrigerate overnight. Thawing duration varies by weight, often taking several days, so plan accordingly. Also, remember to bring the butter to room temperature for easy spreading. Cold turkey can harden the butter, so ensure both are at room temperature when ready.
SERVING LAO SPICES TURKEY
After the turkey finishes cooking, make sure to let it sit for at least 30 minutes so the juices can continue to flower through the turkey. Once its ready, start serving your guests their favorite part of the turkey (I hope its the dark meat). Remember to make gravy from the turkey drippings.
TIPS & TRICKS TO MAKE THE BEST LAO SPICES TURKEY
Please make sure your turkey is fully thawed and dry it well before seasoning.
Roast some kabocha squash with your turkey as it will enhance the flavors of the squash
Add lemongrass to the cavity and anything else that will make your turkey extra delicious like onions, lime leaves, and carrots.
It seems like a lot of butter because it is a lot of butter but remember most will melt off the turkey and into the turkey drippings.
STORING AND REHEATING
You will most likely have left over turkey so feel free to carve all the meat off the bones and place it in the fridge. It should be good for 7 days. Keep the bones as you can make a delicious bone broth for khao piek sen.
To reheat, microwave it for 1 to 2 minutes until warm.
MORE LAO RECIPES
WATCH ON INSTAGRAM
Lao Spices Turkey
Ingredients
Instructions
- Pat the turkey dry.
- In a small bowl, combine the coarse salt and Lao BBQ seasoning thoroughly.
- Apply the dry seasoning under the turkey's skin and all over its surface.
- Leave the turkey uncovered in the refrigerator overnight for 16 hours for dry brining.
- The next day, let the turkey sit at room temperature for 1 hour, then coat it generously with unsalted butter.
- Stuff the turkey's cavity with a bundle of lemongrass.
- Preheat the oven to 450°F and roast the turkey for 30 minutes, then cover it with aluminum foil.
- Reduce the oven temperature to 350°F. Continue cooking the turkey covered with foil for 2 hours and 10 minutes.
- Remove the foil during the last half-hour of cooking.
- Broil the turkey at 500F for 1-3 minutes until golden.
