Asian Sriracha Rubbed Turkey

brine
Breast/Legs in the Brine

Hope you all had a wonderful T-day. Saw a post a couple days before thanksgiving & got the bright idea that I needed to make it my own & try to do so in the crock. This recipe called for dish to be baked in the oven of course & so there is always the chance it just might not turn out as stellar in slow cooker.

First – needed to find a 8lb turkey…impossible. I forgot that these turkeys now are frakenturkeys & could wrestle Godzilla to the ground. So, went for a large breast & couple legs – thats right I sound like some kind of turkey perv. The whole point of the crock was that dinner would be asian themed (except for the stuffing) & turkey was rubbed w/ that fantastic Sriracha sauce. Quite a bit of work all in all, but well worth the trouble.

So here it goes:

  • 4lb. turkey breast & 2 1lb. turkey legs, thawed and brined (see below – is done before cooking!)
  • 1 cup Mayonnaise
  • 1/3 cup Sriracha chile sauce
  • 2 tblsp ground ginger
  • 2 tblsp garlic powder
  • Salt and Pepper
  • 1 bunch Thai basil
  • 3-4 stalks lemongrass (cut in matchsticks)
  • 1 bunch scallions (diced up)
  • 1 tblsp minced ginger
Pre-Cook in Crock

Dry the turkey w/ paper towels after pulling out of the brine.
Mix the mayonnaise, sriracha, ginger & garlic powder together & then rub the mixture all over the turkey.
Place the breast/legs in crock & sprinkle the meat w/ pepper, basil, lemongrass & scallions. Note: added some of the solid bits from the brine & added that on top also.
Set on LOW for 8hrs.

About the brine:

  • 4+ cups water
  • 4 cups apple cider
  • 1 cup kosher salt
  • 1 cup soy sauce
  • 16 whole black peppercorns
  • 6 whole star anise pods
  • 6 garlic cloves, smashed
  • 6 green onions, diced
  • 5 dried shitake mushrooms
  • 2 cinnamon sticks
  • 1/2 bunch cilantro, chopped up
cutting board
On the Cutting Board

Put all of the ingredient in a large pot & submerge the turkey in for about 10-12hrs. (When submerging, make sure you hold on tight to that great – otherwise you’ll get coated in brine juice)
I drained the brine, but saved some of the solid bits & put over the turkey along w/ other ingredients.

I realize that Paula Dean makes sweet love to a jar of mayo, but I was a tad skeptical slow cooking dish coated in the mayo. The smell alone of this cooking was making me salivate halfway thru the day. Holy. Freakin’. Turkeybits. Crock way exceeded my expectations – the basic flavor of the meat was fantastic & not very spicy at all (was expecting a a bit more kick).

The white meat turned out quite moist & stayed for quite some time w/o drying out. Leg meat, as my son put it – this borders on weird sounding coming from your kid – “orgasmic”. I guess this kinda sums the review of the meat.

The Plate of Goodness

Oh yeah, the sides – did asian themed mashed potatoes & classic stuffing.

Lao Nai Yang Yu (Chinese Spicy Mashed Potatoes) – these were super good, I’d make these again even not on T-day. Potatoes were quite spicy, so next time making them I’d pull back on the chili paste a bit.

Classic Stuffing – this is always my fav side dish on t-day, loves me some stuffing. Had never made stuffing from scratch & this really couldn’t have been easier & I have to say, gives my folks oyster stuffing a run for best in class. Made a bit of turkey gravy to drizzle (ok, drown) over stuffing – you can’t have stuffing w/o gravy on top dammit!

This whole meal was amazing & I wish I could have shared w/ few more people to confirm how damn tasty meat was. Will need something pretty spectacular for Xmas to kick this holiday feast off the pedestal.

Until next time…

3 thoughts on “Asian Sriracha Rubbed Turkey

  1. Sounds amazing! The brine sounds like an investment but I bet that & the mayo are the key to the tenderness. Didn’t you miss the golden skin? (There you go Josephine….let the mind wander) The oyster dressing was a topic during our Thanksgiving feast as well….ahhhhhh Fulfs memories. Oyster stew, chili, pickled herring for Christmas eve?

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