- 12-14 lb turkey, rinsed and patted dry
- 1 ½ sticks butter
- ½ cup Bluegrass Soy Sauce
- ¼ cup toasted sesame oil
- ½ cup chopped scallions, plus 6 whole scallions
- ¼ cup Bourbon Smoked Sugar
- 3 tablespoons grated ginger
- 3” piece ginger, thinly sliced
- 1 teaspoon red pepper flakes
- Bourbon Smoked Salt, to taste
- Bourbon Smoked Pepper, to taste
- 3 cups low-sodium chicken stock
1) Place turkey on a rack inside a roasting pan and leave to come to room temperature, about 1 hour.
2) In a medium saucepan, melt butter. Whisk in soy sauce, sesame oil, minced scallions, sugar, grated ginger and red pepper flakes; let cool slightly. Pour the butter into a small bowl and refrigerate until spreadable.
3) Preheat oven to 400 degrees. Loosen the skin between the breasts and thighs with your fingers. Spread the chilled butter underneath the skin evenly. Slather butter all over the outside of the turkey. Stuff the cavity of the turkey with the whole scallions and ginger slices. Truss legs and tuck wingtips underneath the turkey. Pour any remaining of the soy butter over the top. Season with smoked pepper and a little smoked salt, using less salt, especially if the turkey was brined.
4) Roast turkey for 30 minutes. Add the stock to the pan and tent turkey with aluminum foil if turkey is already starting to heavily brown. Continue to roast for about 1 hour and 35 minutes. An instant-read thermometer should register 155-160 degrees when inserted into the thickest part of the thigh, avoiding the bone.
5) Remove from the oven, transfer to a cutting board, cover with foil and allow to rest for 30 minutes. Skim fat off the pan juices. Carve and serve turkey with the pan juices or use to make a gravy.