Roast Teriyaki Turkey
Elevate your holiday feast with this irresistibly savory Roast Teriyaki Turkey, a bold fusion of classic roasted turkey and the sweet, tangy flavors of Japanese teriyaki. This 12-pound turkey is glazed to perfection with a homemade sauce crafted from soy sauce, brown sugar, rice vinegar, sesame oil, fresh ginger, garlic, and a touch of honey, offering a tantalizing blend of umami and sweetness. The recipe ensures a juicy, tender bird by basting with the teriyaki glaze throughout the roasting process, while a final blast of heat crisps the skin to golden perfection. Garnished with vibrant green onions and nutty sesame seeds, this show-stopping centerpiece pairs beautifully with both traditional sides and Asian-inspired accompaniments. Ideal for gatherings, this recipe serves eight and promises to bring unforgettable flavor to your table.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup soy sauce
- 0.75 cup brown sugar
- 0.25 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
- 5 cloves garlic, minced
- 2 tablespoons honey
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 tablespoons butter, melted
- 3 stalks green onions, chopped (optional for garnish)
- 2 tablespoons sesame seeds (optional for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Remove the neck and giblets from the turkey and pat the turkey dry with paper towels. Place it on a roasting rack in a roasting pan.
In a medium saucepan over medium heat, combine the soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and honey. Stir until the sugar dissolves and the mixture is well blended.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually add the slurry to the saucepan, stirring constantly, and let the mixture simmer until it thickens into a glaze. Remove from heat and set aside.
Brush the entire turkey with melted butter to keep the skin moist, then generously spread a layer of the teriyaki glaze over the turkey.
Tent the turkey loosely with aluminum foil and roast in the preheated oven for about 15 minutes per pound (approximately 3 hours for a 12-pound turkey).
Every 30 minutes, baste the turkey with its drippings and more teriyaki glaze to keep it juicy and flavorful.
In the final 30 minutes of roasting, remove the foil to allow the skin to brown and become crisp. Keep a close eye to avoid over-browning.
Check the turkey's internal temperature with a meat thermometer. The thickest part of the breast should read 165°F (74°C), and the thickest part of the thigh should reach 175°F (79°C).
Once the turkey is fully cooked, remove it from the oven and let it rest for 20 minutes before carving.
Garnish with chopped green onions and sesame seeds, if desired, before serving.
Nutrition Facts
Calories |
9982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.3 g | 607% | |
| Saturated Fat | 151.5 g | 758% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 3625 mg | 1208% | |
| Sodium | 12005 mg | 522% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 215.0 g | ||
| Protein | 1117.3 g | 2235% | |
| Vitamin D | 19.4 mcg | 97% | |
| Calcium | 1676 mg | 129% | |
| Iron | 66.1 mg | 367% | |
| Potassium | 14218 mg | 303% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
