Ingredients #
Turkey brine #
For an 18-20lb turkey:
- 2 cups shio koji
- 1½ cups (10½ ounces) light brown sugar
- 1½ cups kosher salt
- 1 18-20lb turkey
- 6 tablespoons room temperature unsalted butter
Turkey roast #
- 2 tablespoons vegetable oil
- Black pepper
- 1 bunch thyme sprigs
- 1 bunch rosemary sprigs
Turkey glaze #
- 1 tablespoon shio koji, blended
- 3 tablespoons unsalted butter, melted
- Small handful of hardy herbs (such as sage, rosemary, bay leaves, and/or thyme)
Prep #
Make the dry brine #
Process shio koji in blender until smooth.
To make the dry brine combine activated shio Koji (wet), salt, sugar in a 4:3:3 ratio.
Use 1 cup activated (wet) shio Koji per 10lbs of meet.
Reserve 3 tablespoons blended shio koji in airtight container in refrigerator for the glaze. Transfer remaining blended shio koji to bowl and add in sugar and salt.
Prep and brine the turkey #
Spatchcock the turkey. Coat in the dry brine. Refrigerate overnight in the fridge for at least 12 hours or up to 16 hours. Pull out 3 hours before cooking to let temperature normalize for more even cooking.
Separate skin from breast, take the room temp butter, and pack the butter between the skin.
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil. Arrange thyme and rosemary sprigs in single layer on rack. Place turkey parts on prepared rack, skin side up, and brush skin with 1 tablespoon oil. Season with pepper.
Glaze #
Melt butter and and aromatic bundle together. Whisk remaining 1 tablespoon blended shio koji until combined; set aside for the glaze.
Cook #
Total cooking time: 2 hours
Pre-heat oven to 400.
Roast for 30 minutes. Brush skin with shio koji–butter glaze and continue to roast for 25 minutes longer. Rotate sheet, glaze, and roast for 25 to 45 minutes until breast registers 150 degrees F and thighs register 165 degrees F.
Remove pieces as they come to temperature transfer turkey to carving board.
Let rest for 30 minutes, and carve.