Yesterday, I made you a simple and easy Asian Orange and Chinese Five Spice Chicken Breast with I Can't Believe It's Not Butter!®.
The dish was a big hit with my family and it's an easy meal for any day of the year. Now if you love to try this on a turkey for Thanksgiving, here's how you can do it.
I still used my I Can't Believe It's Not Butter!® and orange marmalade glaze on the turkey and it came out golden and gorgeous.
I first started with a Asian inspired brine that I cooked and cooled down with a lot of ice cubes. Then, I marinated my 12 pound defrosted turkey in the brine for about 12-18 hours.
The next day I simply popped the turkey into the oven to bake. I glazed it about 2-3 times while baking and it came out looking and smelling perfect.
10-12lb defrosted and washed turkey
3 cups soy sauce
3 cups water
1/2 cup hoisin sauce
juice of 3-4 oranges
2 Tbs grated fresh ginger
2 Tbs grated fresh garlic
1 tsp black pepper
1-2 tsp red chili pepper flakes (optional)
1 Tbs Chinese five spice
ice (as needed to cool down brine)
1/3 cup Orange Marmalade
1/4 cup I Can't Believe It's Not Butter!®
Sliced green onions
Step 1: In a large pot that can hold your turkey, make brine by adding all ingredients to pot (except ice) and bringing to a boil. Cool down brine then add some ice. Once ice does not melt any more, submerge cleaned out and washed turkey. Cover and marinate for 12-18 hours.
Step 2: Remove turkey from brine and pat dry with paper towel. Place in a 325 degree uncovered 15 minutes for every pound of turkey (This turkey was a 12 pound turkey and took 3 1/4 hours in the oven). Baste every hour with the glaze. If turkey begins to brown too much, cover with foil and continue cooking. When thickest part between the leg and breast reaches 165 degrees remove from oven and rest for 30 minutes before carving. Enjoy.
Step by Step Directions in Photos:
Visit www.icantbelieveitsnotbutter.com to learn more about I Can't Believe It's Not Butter!®
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