Teriyaki-Glazed Turkey with Shallot Gravy
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon grated fresh ginger
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- One 16-pound fresh turkey
- 1 1/2 pounds large shallots, peeled
- Salt and freshly ground pepper
- 6 tablespoons unsalted butter, softened
- 1/4 cup extra-virgin olive oil
- 1 cup water
- 2 cups Rich Turkey Stock
- 2 tablespoons all-purpose flour
- 1. Preheat the oven to 500°. In a saucepan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch slurry and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened, 3 minutes. Transfer the teriyaki sauce to a bowl.
- 2. Set the turkey in a large roasting pan; scatter the shallots around it. Season the turkey cavities and skin with salt and pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey.
- 3. Roast the turkey for 30 minutes, or until golden. Baste with the butter mixture and add the water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly.
- 4. Pour half of the teriyaki sauce into a bowl; baste the turkey with some of it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is lacquered and an instant-read thermometer inserted in an inner thigh registers 170°. Transfer to a carving board; let rest for 45 minutes.
- 5. Meanwhile, strain the pan juices into a bowl, skim off the fat and reserve the shallots. Set the pan over 1 burner. Add the shallots to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, Rich Turkey Stock and the reserved teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.
- 6. Strain the pan sauce into a medium saucepan, reserving the shallots. Boil the sauce over high heat until reduced by a third, 30 minutes. In a bowl, mix the remaining 2 tablespoons of butter with the flour until smooth. Whisk the flour paste into the sauce and boil, whisking constantly, until the gravy is thickened, about 5 minutes. Add the shallots, season with salt and pepper and transfer to a warmed gravy boat. Carve the turkey and serve with the shallot gravy.
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