Braised Deconstructed Holiday Turkey

Solve the struggle between dark and white meat, and satisfy the entire family in a fraction of the time it takes to cook a whole turkey

braised_turkey_ayara

TIME: Overnight Brining, 1 ½ hrs of prepping and cooking | EQUIPMENT: Roasting pan, cooking brush, and cooking thermometer

You will need: 

  • 1-bottle of Ayara’s BBQ Sauce
  • 3 cups of freshly squeezed lime juice
  • 2 cups of fish sauce
  • 1 cup of cilantro stem/roots (discard or save leaves for other use)
  • 1 tablespoon white peppercorn
  • 1 medium size garlic, peeled
  • ¼ cup brown sugar
  • 10lbs of Turkey -2 bone-in breast, 2 drumsticks, and 2 thighs (or per preference)
  • 1 stick of unsalted butter, melted

 

Directions – Brining the Turkey

  1. Rinse turkey parts under cold water, and place in large bowl.
  2. Add lime juice, fish sauce, and brown sugar into the bowl of turkey,and massage it for 3-5 minutes.
  3. Add cold water to cover the turkey, wrap the bowl, and let it sit in the refrigerator overnight.

 
Directions – Roasting the Turkey

  1. Preheat oven for 425 degrees F
  2. Remove turkey from brine, pat dry, drizzle with melted butter, and arrange it skin side up on roasting pan (leaving space between each piece). Place turkey in oven.
  3. At about 30 minutes or when turkey begins to brown, brush Ayara’s Thai BBQ Sauce evenly on the turkey parts.
  4. Lower the oven to 400 degrees F, and let it continue to roast for another 30-40 minutes or until the thickest part of the breast reaches 165 degrees F
  5. When done, brush more Ayara Thai BBQ Sauce onto the parts, transfer to platter and serve.

 

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