More Great Recipes: Main Dish

Teriyaki Glazed Turkey with Shallot Gravy


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

½ cup soy sauce
¼ cup mirin
¼ cup sake
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 tablespoon ginger
1 tsp cornstarch, dissolved in 1 tablespoon water
1 turkey
1 and a half pounds shallots, peeled
Salt and pepper
6 tablespoons unsalted butter
¼ cup extras virgin olive oil
1 cup water
2 cups turkey stock
2 tablespoons flour


Combine soy sauce, mirin, sake, rice wine vinegar, brown sugar, ginger and cornstarch last. Bring to a boil until glossy about three minutes. Put turkey in a roasting pan, surround with shallots. Season in and out. Blend the butter with the olive oil, brush over the turkey. Roast 30 minutes. Baste, add water to roasting pan. Reduce heat to 325* Roast 1 hour, baste twice, and cover with foil. Pour half of teriyaki in a bowl; baste bird with teriyaki three times in an hour and a half. Let rest for 45 minutes. Reserve pan juice. Combine juices, broth, shallots, stock and teriyaki to a boil. Cook 30 minutes. Whisk in 2 tablespoons butter, then the flour until smooth.


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