Time: 4 hours 45 minutes
Complexity: easily
Servings: 12

Kosher turkey is already quite salted, so to make it truly delicious, all you need to do is add a few aromatics—no salt required. Combine butter with ginger, sesame oil, green onions, garlic, and soy sauce (just a little so as not to over-salt) and rub the seasoned oil all over the bird, tucking some under the skin. When the butter melts during roasting, the skin will be incredibly crispy and flavorful, and the meat will be juicy.

Ingredients:

• 1 kosher turkey weighing 6.5-8 kg.
• 220 g unsalted butter at room temperature
• 1.5 tbsp finely grated fresh ginger + thinly sliced ​​ginger for serving
• 1 tbsp Asian sesame oil
• 1 tbsp soy sauce
• 4 green onions, finely chopped, plus extra for serving
• 3 cloves garlic, finely grated

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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turkey, sesame oil, ginger root, soy sauce, green onions, garlic

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Preparation:

Step 1
• Let the turkey sit at room temperature for 1 hour.
Step 2
• Preheat oven to 200°C.
Step 3
• Remove the turkey giblets and set aside. Trim off any fatty bits near the cavity or neck and discard. Pat the bird dry inside and out with paper towels and generously season both inside and out with black pepper.
Step 4
• In a medium bowl, combine the butter, ginger, sesame oil, green onions, soy sauce, and garlic. Carefully separate the skin from the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the remaining mixture into the skin. Tie the legs together with twine. Tuck the wings under the turkey and place the turkey, breast-side up, on the rack in a roasting pan.
Step 5
• Bake until the skin begins to brown, about 25 minutes. Cover the breast loosely with foil, then reduce the oven temperature to 325°F (160°C). Continue baking until a thermometer inserted into the thigh registers 155°F (68°C), about 2-3 hours.
Step 6
• Remove the foil and continue roasting until the internal temperature of the thigh reaches 165°F (74°C), about 30 minutes more. Transfer the turkey to a cutting board and let rest for 30 minutes before carving. Serve with green onions and ginger slices, if using.

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