Wasabi powder and soy sauce give a kick to this Asian-style turkey.
It’s not your standard Thanksgiving turkey, that’s for sure. For starters, this bird is brined before taking a spin in the Big Easy, so plan ahead to allow enough time and space in your refrigerator (also in your stomach—you’ll want seconds). But by time it’s hit the brine, the rub, and the grill, your tongue will know that wasabi and turkey were exactly the flavor combination your mouth was looking for.
- 1 10-12 pound natural turkey, (not self-basting)
- 1 cup low-sodium soy sauce
- 2/3 cup sugar
- 2/3 cup salt
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 3 tablespoons wasabi powder
- Remove the giblets and neck from both cavities.
- Rinse the turkey with cold water.
- Cut off the wing tips and little tail as they may be caught in The Big Easy's fryer basket.
- Combine the soy sauce, sugar, and salt in a 40-60 quart pot. Add enough cold water to cover the turkey. Stir the liquid to distribute the seasonings evenly. Submerge the turkey in the water.
- Cover and refrigerate the turkey for 8 to 24 hours.
- Remove the turkey from the brine; then rinse it well, removing all sugar and salt.
- Pat the interior and exterior dry with paper towels.
- Drain the brining liquid.
- Stir together the salt, black pepper, and wasabi powder.
- Rub the spice mixture all over the turkey, inside and out.
- Place the turkey in the Big Easy™ fryer basket, breast side up; insert meat thermometer in breast.
- Cook the turkey for approximately 10 minutes per pound or until the internal temperature reaches 165°F.
- Carefully remove turkey from the basket.
- Allow the turkey to cool for 15 to 20 minutes before carving.
Marinate: 1 hour-overnight