- One 12–15–pound turkey
- 12 ounces light beer
- 6 ounces soy sauce
- ¾ cup brown sugar, loosely packed
- 2 tablespoons sesame oil
- 1 tablespoon salt
- 1 teaspoon baking soda
- 6 cloves garlic, crushed
- 2 scallions, cut into 1-inch pieces
- 2 shallots, sliced
- ¼ cup vegetable oil
About this recipe
Lin Family's Soy-Glazed Roasted Turkey
Heritage recipe provided by Chef Yu Min Lin–The Sea by Alexander’s Steakhouse, as part of Fall+Holday 2017's Chefs Talk Turkey article.
Cook shallots in vegetable oil over medium heat, until golden. Add scallion and garlic to pan, cook for 10 seconds or until aromatic. Remove cooked shallots, scallion, and garlic from pan and place into a mixing bowl. Add the rest of the marinade ingredients and mix until sugar is dissolved.
Place turkey in a large plastic bag and rub all marinade onto the turkey. Tie the plastic bag and refrigerate overnight. Rotate the marinated turkey every 4 to 5 hours. Best to marinade the turkey for at least 12 hours. Take the marinated turkey out from refrigerator 2 hours before you plan to roast it. Keep it in the bag.
Preheat oven to 400°. Remove turkey from bag and place it on a baking rack. Reserve marinade aside for later.
Roast turkey for 20 minutes at 400°, then lower the temperature to 280° and cook for another 1½ hour.
Bring the reserved marinade to boil in a saucepan, strain, then reduce to low heat to 1/3 of the original amount. Use this sauce as a finishing glaze and also as "au jus" for the turkey. for the turkey.
After 1½ hours of roasting, brush turkey with dripped fat and juice from the bottom of the roasting pan or use the sauce in previous step if there’s not enough dripped liquid.
Roast turkey for another 30 minutes at 300°, then turn off the oven and let turkey rest inside for 20 minutes. Remove turkey from oven and make sure the internal temperature at breast is at the USDA recommended temperature of at least 165°. Brush turkey again with dripped fat and juice of the finishing glaze/aujus.