RECIPES

DIRECTIONS:

Part one: Preparation:

1. Prep the Turkey. Thaw the turkey according to the package instructions based on its weight. For example, my 12 lb turkey took about 3.5 days to thaw in the fridge. Once thawed, remove the packaging, giblets, and neck. Trim off any extra skin, fat, or unwanted parts, then rinse the turkey thoroughly with cold water.
   
   
2. Make the Brine. Bring 4 cups of water to a boil. While waiting, combine salt, smashed lemongrass stalks, garlic, and bay leaves in a large bowl. Once the water boils, turn off the heat and carefully pour the water over the aromatics in the bowl. Whisk until the salt mostly dissolves, then let it cool while you finish prepping the turkey.
   
   
3. Brine the Turkey. Add the cooled brine to a large container, then place the turkey in and add the rest of the cold water to submerge it fully (up to 2 extra cups if needed). Use a large container like a brining bag, stock pot, ice bin, or even a medium cooler. If your container isn’t big enough, check the notes for tips.
   
   
4. Let it Brine. Cover the container tightly with foil or plastic wrap. Place the turkey in the fridge or in a cool spot under 40°F for 18–20 hours. If it’s cold where you live, you can leave the turkey outside safely.
   
   

Part two: Marinating:

1. Let’s roll up our sleeves and get this Thai turkey going! Combine all the sauces, coconut milk, agave, and oil in a medium bowl and whisk gently together. Set aside.
   
   
2. Add cilantro stems, garlic, shallot, and ground white pepper to a small food processor. Add ⅓ cup of the marinating sauce to help turn the blades and blitz until smooth. Use a stone mortar and pestle if you have one. If not, chop everything really small into fine pieces.
   
   
3. Combine the paste into the sauce bowl and whisk well. Get ready to marinate the turkey next!
   
   
4. Remove the turkey from the brine water. It is easiest to drain the brine water from the turkey inside the sink, then wash it quickly with cold water for a few seconds. Pat dry with paper towels. 
   
   
5. Line a roasting pan with a heavy duty baking sheet and place your turkey on top. Pour the marinade all over, making sure to get it into every nook and cranny—inside the cavity, around the wings, everywhere! Carefully flip the turkey to coat all sides. Note. Save about ¼ of the marinade for basting later, or scoop some from the pan as you rotate the turkey while roasting.
   
   
6. Place the turkey breast side down so the marinade soaks into the breast meat, keeping it juicy and flavorful. Cover the pan with foil and pop it in the fridge to marinate for at least 5 hours. Up to 12 hours is even better! Be sure to turn the turkey once or twice while it marinates so it gets evenly coated.

Part three: Roasting

1. Take the turkey out of the fridge and let it sit at room temperature for up to an hour before roasting. Preheat your oven to 325°F.
   
   
2. Give the turkey one last coat of flavor by scooping up the marinade from the bottom of the pan and pouring it all over. Transfer the turkey to a cutting board temporarily, then place a roasting rack inside the foil-lined pan to lift the turkey off the bottom during roasting. Note: I used the same pan for both marinating and roasting. I left the rack out while marinating, then added it before placing the turkey back into the pan for roasting. It worked perfectly!
   
   
3. Rub ¼ cup of coconut oil under the turkey skin and all over the outside. Be gentle to avoid tearing the skin. Tuck the wings under and truss the turkey with kitchen twine to keep it compact while roasting. Place the turkey breast-side down to allow the fat to drip into the drier breast meat for extra juiciness. Note: Trussing means tying the legs together and tucking the wings close to the body. This helps the turkey cook evenly, keeps the stuffing in place, prevents burning, and gives it a nice shape.
   
   
4. Adjust your oven rack if needed, then place the turkey on it and roast at 325°F for 3-4 hours, or until the thickest part reads 165°F on a meat thermometer. Larger turkeys may take longer, so check your roasting guide for exact times.
   
   
5. After the first hour, carefully remove the turkey from the oven and brush it with the marinade. Turn the turkey breast-side up for the rest of the cooking. Be careful with the high heat.
   
   
6. With the breast side now up, brush it with more marinade and add ½ cup of water to the bottom of the pan to keep things moist. Return the turkey to the oven.
   
   
7. Check the turkey every hour, basting it with more marinated sauce. Adding ½ cup of water to the pan if it looks dry. If the skin starts to brown too quickly, loosely cover the turkey with foil.
   
   
8. When the timer goes off, use an instant-read thermometer to ensure the turkey is cooked, 165°F in the thickest part of the breast. Let the turkey rest for 20 minutes before carving. Save the pan drippings to use as a dipping sauce. Enjoy!