{"id":280,"date":"2021-10-30T12:30:21","date_gmt":"2021-10-30T12:30:21","guid":{"rendered":"https:\/\/recipes.fredweston.net\/?p=280"},"modified":"2021-10-30T12:37:15","modified_gmt":"2021-10-30T12:37:15","slug":"soy-and-sesame-turkey","status":"publish","type":"post","link":"https:\/\/recipes.fredweston.net\/index.php\/2021\/10\/30\/soy-and-sesame-turkey\/","title":{"rendered":"Soy-and-Sesame Turkey"},"content":{"rendered":"<h6>Recipe From: Food &amp; Wine 2015<\/h6>\n<p>&nbsp;<\/p>\n<pre>Prep time:40 minutes\r\nCook time:3 hours 30 minutes<\/pre>\n<h2><span style=\"text-decoration: underline;\">Ingredients<\/span><\/h2>\n<ul>\n<li>One 12-14 lb Turkey, Rinsed and Patted Dry<\/li>\n<li>Kosher Salt and Black Pepper<\/li>\n<li>1 1\/2 Sticks Unsalted Butter<\/li>\n<li>1\/2 Cup Plus 2 Tbsp Soy Sauce<\/li>\n<li>1\/2 Cup Plus 2 Tbsp Toasted Sesame Oil<\/li>\n<li>1\/2 Cup Minced Scallions<\/li>\n<li>6 Whole Scallions<\/li>\n<li>1\/4 Cup Light Brown Sugar<\/li>\n<li>3 Tbsp Finely Grated Peeled Fresh Ginger<\/li>\n<li>3-Inch Piece of Ginger, Thinly Sliced<\/li>\n<li>1 Tsp Crushed Red Pepper<\/li>\n<li>3 Cups Chicken Stock or Low-Sodium Broth<\/li>\n<\/ul>\n<h2><span style=\"text-decoration: underline;\">Directions<\/span><\/h2>\n<ol>\n<li>Season the turkey inside and out with salt and pepper.\u00a0 Transfer to a rack set in a roasting pan and let come to room temperature.<\/li>\n<li>Meanwhile, preheat the oven to 400\u00baF.\u00a0 In a medium saucepan, melt the\u00a0 butter.\u00a0 Whisk in the soy sauce, sesame oil, minced scallions, sugar, grated ginger, and crushed red pepper; let cool slightly.\u00a0 Transfer half of the flavored butter to a small bowl and refrigerate until spreadable, about 20 minutes.<\/li>\n<li>Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs.\u00a0 Stuff the turkey cavity with the whole scallions and sliced ginger.\u00a0 Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry.\u00a0 Soak the cheesecloth in the remaining flavored butter and drape it over the breast and legs; pour any remaining butter on top.<\/li>\n<li>Roast the turkey for about 30 minutes.\u00a0 Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read termometer inserted in the inner thigh registers 165\u00baF.<\/li>\n<li>Carefully peel the cheesecloth off the turkey.\u00a0 Transfer the turkey to a board and let rest for 30 minutes.\u00a0 Skim the fat off the pan juices and transfer to a gravy bowl.\u00a0 Carve the turkey and serve with the pan juices.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Recipe From: Food &amp; Wine 2015 &nbsp; Prep time:40 minutes Cook time:3 hours 30 minutes Ingredients One 12-14 lb Turkey, Rinsed and Patted Dry Kosher Salt and Black Pepper 1 1\/2 Sticks Unsalted Butter 1\/2 Cup Plus 2 Tbsp Soy Sauce 1\/2 Cup Plus 2 Tbsp Toasted Sesame Oil 1\/2 Cup Minced Scallions 6 Whole &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/recipes.fredweston.net\/index.php\/2021\/10\/30\/soy-and-sesame-turkey\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Soy-and-Sesame Turkey&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[15,16],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/280"}],"collection":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/comments?post=280"}],"version-history":[{"count":3,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/280\/revisions"}],"predecessor-version":[{"id":289,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/280\/revisions\/289"}],"wp:attachment":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/media?parent=280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/categories?post=280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/tags?post=280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}