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Sesame Ginger Glazed Turkey (Gluten Free)

Sesame Ginger Glazed Turkey (Gluten Free)

Sesame Ginger Glazed Turkey (Gluten Free)

Makes one whole turkey


  • 2 cups Tamari
  • 1 cup honey
  • ¼ cup toasted sesame oil
  • ½ cup fresh ginger, thinly sliced
  • 1 Norbest turkey (Avg. 15 lbs)
  • 1 tbsp. kosher salt
  • 2 tsp. freshly ground pepper
  • 1 ½ tsp. Chinese five-spice powder
  • 6 scallions cut into 2-inch lengths
  • 4 tbsp. corn starch
  • ¼ cup cranberry juice
  • Toasted sesame seeds


  • Preparation Process: In a bowl large enough to hold the turkey, combine the Tamari, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 1 hour. Turn the turkey and marinate breast side up for another 30 minutes. Remove the turkey from the marinade and reserve the marinade for glazing later. In a small bowl, combine the salt, pepper and five-spice powder and season the turkey inside the cavity and under the skin.
  • TIP FOR CRISPY SKIN & JUCIER MEAT: Place the turkey in the refrigerator uncovered overnight to dry it. This will result in a beautiful amber and crispy skin (think Peking duck!). The seasoning will also act as dry brine that will ensure a most and juicier turkey.
  • To Cook: Preheat the oven to 350°F. Set a rack in a large roasting pan. Stuff the cavity of the turkey with the scallions and the remaining ginger. Place the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Roast the turkey until the internal temperature of the breast registers 150°F on an instant read thermometer.
  • Meanwhile, bring the reserved marinade to a boil in a small saucepan and reduce it by 1/3 until it will coat the back of a metal spoon. Keep Warm.
  • Turn the turkey breast side up and baste well with the reduced marinade/glaze. Roast uncovered for 30 minutes, brushing with more glaze every 10 minutes. The turkey is done when the instant-read thermometer inserted in the thigh registers 165°F.Carefully pour the juices, scallions and ginger from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes.
  • Serve with Vegetable Fried Rice Stuffing


Dipping Sauce
A beautiful sauce can be made from the drippings of this incredible bird. Strain the juices from the roasting pan into a saucepan. Put the saucepan in the FREEZER for 15 -20 minutes to allow the fat to come to the top and start to solidify. Skim all the fat that you can from the drippings and put the saucepan on the stove and bring to a simmer. Make a slurry from the cornstarch and cranberry juice. Measure out 4 cups of defatted pan drippings, if you have more than 4 cups add 1 Tbsp. each corn starch and cranberry juice per cup of extra drippings, if you have less add broth to the drippings to make up the difference. Quickly whisk the slurry into the 4 cups of the simmering drippings, it will thicken immediately. Place your dipping sauce in ramekins or a gravy boat and garnish with toasted sesame seeds.

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Turkey Cooking Times

When selecting a turkey to serve to a group, estimate 1.5 pounds per person. For example, if you are serving a group of 10 people, choose a bird that is 15 to 20 pounds. If you choose a smaller bird that weighs less than 12 pounds, those birds have a smaller meat-to-bone ratio, so calculate two pounds per person.

Fresh or Thawed Turkey
Oven Temperature 325°F / 163°C

6 - 7 lbs 2 - 2½ hrs 2¼ - 2¾ hrs
7 - 10 lbs 2½ - 3 hrs 2¾ - 3½ hrs
10 - 18 lbs 3 - 3½ hrs 3¾ - 4½ hrs
18 - 22 lbs 3½ - 4 hrs 4½ - 5 hrs
22 - 24 lbs 4 - 4½ hrs 5 - 5½ hrs
24 - 30 lbs 4½ - 5 hrs 5½ - 6¼ hrs