Roast Turkeys with Spicy rub- Gà Tây Nướng Lò

Vietnamese food

This turkey was roasted earlier on New year eve.  My son left early to New york so it was made for left over obviously.  Like it or not? “Left over” is impossible to avoid so head up and enjoy cooking Turkey.

I did not grown up with Turkey dinner and learned roasting Turkey a few year after we came to America.   My son was the first and only one loved Turkey at that time but Turkey parts did not give the kids a wishbone.  Therefore, I created  a simple leftover Turkey soup with whole milk to use up cooked turkey and it  becomes one of our family favorite.  My kids even think about it before Turkey going into the oven. .  I was planning to use cooked/leftover turkey for Chalupa and Ramen and this marinade fits well for extra flavors added later.

I use brown paper bag ̣(thick ones from grocery stores) here but your way is the best way.  I love Turkey bag too but brown bag is free at least in Springfield for now and it is only 5 cent in Eugene.  Brown bag and sugar produces a crisp and golden brown skin with moist tender meat without extra butter or oil used here. No need to baste or turn the turkey but I pretty sure you have your best way to do it right.

One 18-20 lbs whole Turkey, fresh or frozen (thawed if frozen)
1 large garlic head, peeled & crushe
1 medium yellow onion, peeled & quartered
2 Tbs flaky sea salt or Kosher salt or 1 Tbs table salt
2 Tbs sugar
2 Tbs soy sauce
2 tsp coarse cracked black pepper
2 tsp crushed red pepper flakes
1 shallow roasting pan with a flat or V rack:

  1. Remove neck and giblet from cavity and neck, save for make stock.  Remove & discard “pop up test timer”  Wash and dry turkey inside out. Fold the neck skin to the back and use toopicks to hold it in place.  Tuck wings’ tip back underneath the bird.  Return legs to tucked position ( Some brands like Butterball (my favorite) the legs are tucked into a opened hole near the tail )or tie them together with kitchen cotton thread. 
  2. Put turkey on a flat or V rack in a roasting pan. Brush soy sauce all over outside and inside.  Mix all other ingredients together and use your hands rub them outside and inside. Put onion inside the cavity. Cover and let it stand at room temperature at least 2 hours or over night in the fridge.
  3. Preheat oven to 325 oF with a rack at lowest position. Put a thermometer into the thickestpart of the thigh( between thigh and body) without touching the bone. Use 1-2 brown bag, making a tent to cover turkey top and around baking pan.  Do not let the brown bag touch the heating elements.  Pour 1-2 cups of water into the roasting pan (about 1/2 in deep).Bake approximate 3 hours until temperature reaching 175-180 oF.  Remove from oven, cover loosely with foil.  Let turkey standing about 15-20 minutes.  Transfer it to a cutting board or platter and slice. Reserve pan juice for making gravy or serve with turkey.  Save the onion for making stock later. 

*Note:
Refrigerater thawing:  Put a frozen turkey breast side up in unopened wrapper  on a rimmed tray in the fridge-need 1 day to thaw 4 lb turkey in the fridge. A thawed turkey can be kept in the fridge for 4 days per Butterball website.

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