Description
A juicy Thanksgiving turkey brined in buttermilk and tangy kimchi brine, air-dried for crisp skin and roasted until golden. It comes with a rich gravy made from star anise-scented pho broth and a dark roux.
Ingredients
For the turkey:
- 1 whole turkey (12 to 14 lb), giblets removed, neck reserved
- 1 qt buttermilk
- 1 cup kimchi brine (the liquid from a jar of kimchi)
- 2 tbsp kosher salt (optional; see notes)
For the pho broth:
- 10 lb beef bones
- 6 oz fresh ginger, charred
- 6 oz onion, charred
- 1 oz black cardamom pods
- 1 oz whole cloves
- 1 oz star anise
- 1 oz black peppercorns
- 2 gal water
- 4 oz rock sugar
- 2 tbsp kosher salt
- 1 tbsp MSG
- ½ cup fish sauce
For the pho gravy:
- ¾ cup neutral oil
- ¾ cup all-purpose flour
- 2 qt pho broth (from above)
Instructions
- Brine and dry the turkey
- Whisk the buttermilk, kimchi brine and salt (if using) together.
- Place the turkey in a large brining bag and pour in the brine. Press out the air, seal, and massage the brine over the bird. Set in a pan and refrigerate for 24 hours, turning the bag a few times.
- Remove the turkey and let the excess brine drip off. Pat dry, set on a rack over a sheet pan, and refrigerate uncovered for 24 hours.
Make the pho broth:
- Char the ginger and onion over a gas flame, under the broiler or in a dry cast-iron skillet until blackened in spots.
- Toast the cardamom, cloves, star anise and peppercorns in a dry pan for 1 to 2 minutes until fragrant. Tie them in cheesecloth.
- Combine the bones, ginger, onion, spices and water in a large stockpot. Bring to a boil, then lower to a gentle simmer for 4 hours, skimming foam as needed.
- Strain. Season with the rock sugar, salt, MSG and fish sauce, adding them gradually and tasting as you go.
Roast the turkey:
- Heat the oven to 375°F. Let the turkey sit at room temperature for 30 to 60 minutes.
- Roast on a rack in a roasting pan until the thickest part of the thigh reaches 165°F, about 2½ to 3 hours. Tent with foil if the skin browns too quickly.
- Rest for 30 minutes before carving.
Make the pho gravy:
- Heat the 2 quarts of pho broth.
- In a heavy saucepan over medium-low heat, cook the oil and flour, stirring constantly, until the roux is the color of milk chocolate, 20 to 30 minutes.
- Slowly whisk in the hot broth. Simmer for 10 to 15 minutes, until thick enough to coat a spoon. Season to taste and serve with the turkey.
Notes
Leftover broth: The broth makes about 4 quarts. Use the extra for turkey pho. Refrigerate up to 4 days or freeze up to 3 months.
Shortcut broth: Simmer 2 quarts of low-sodium beef broth with charred ginger, onion and a pinch of each spice for 45 minutes.
Dairy-free: Replace the buttermilk with 1 quart of unsweetened soy or oat milk soured with 2 tablespoons of lemon juice.
Gluten-free: Make the roux with a gluten-free flour blend, or thicken with ¼ cup cornstarch mixed with ¼ cup cold water. Check the labels on the kimchi and fish sauce.
Allergens: Kimchi and fish sauce may contain fish or shellfish.
- Prep Time: 45 minutes
- Additional Time: 48 hours 30 minutes
- Cook Time: 7 hours 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 6 oz
- Calories: 480