Peking Turkey
  1. Combine marinade ingredients, mix well until brown sugar fully dissolved. Set about ⅓rd aside.

  2. Spatchcock turkey: Remove backbone, unfold legs, press down on breast to flatten.

  3. Combine turkey and remaining marinade (about ⅔rds) in large food safe marinade or ziplock bag. Place in fridge overnight.

  4. Remove turkey and season all sides with spice rub.

  5. Smoke (or roast) in 350F oven or smoker, with legs/thighs facing heat source or back of the oven, which is usually hotter.

  6. While turkey is cooking, reduce reserved marinade in a small pot on medium heat. Optionally add a cornstarch slurry to assist with thickening.

  7. Remove from heat once glaze-like consistency (glaze will continue to thicken as it cools).

  8. When breasts register 145F, paint on glaze and continue cooking.

  9. Once breasts register 155F and legs/thighs register at least 170F, remove and rest 15 minutes.

  10. Garnish with sesame seeds and cilantro, and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇨🇳Chinese

Occasions🎉Celebration🎉Holiday

Season🔁Year-round

DifficultyMedium ⏰ 4h

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