Korean Glazed Turkey

By Seonkyoung Longest

Ingredients

Instructions

1. Put all the brine ingredients except the turkey into a large pot, boil, then cool completely.
2. Put the turkey in a brine bag or a 2.5 gallon heavy-duty bag, pour in the cooled brine with its solids, seal tightly, and set in a large bowl or roasting pan that fits in the refrigerator.
3. Brine the turkey in the refrigerator for 16 to 24 hours.
4. Preheat the oven to 450°F.
5. Mix all the rub ingredients and set aside.
6. Take the turkey out of the brine and place it on a baking sheet or work surface. With strong kitchen scissors, cut along both sides of the backbone and remove it (save it for gravy if you like).
7. Turn the turkey cut side down, flatten the legs, then press firmly on the top of the breastbone until you hear cracks and the bird lies flat. Tuck the wing tips under the breast.
8. Rub the mixture all over both sides of the turkey, pushing some under the breast skin if you like. Place 5 to 6 celery stalks under the turkey as a rack (or use a cooling rack).
9. Roast for 60 to 70 minutes. Halfway through, cover with foil and rotate 90 degrees. The turkey is done when a thermometer in the thickest part of the breast reads 150°F, or 165°F in the thickest part of the thigh.
10. Remove from the oven and rest, loosely covered with foil, for 20 minutes.
11. Meanwhile, put all the glaze ingredients in a saucepan, bring to a boil, lower the heat and simmer about 2 minutes until the sugar dissolves. Take off the heat.
12. Glaze the turkey, carve, and serve. Or whisk the glaze into the roasting juices and serve it on the side.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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