Fresh ginger is a staple in Asian cuisine, but it also pairs well with the mild taste of turkey.
Plan ahead because this recipe calls for the bird to sit in the refrigerator overnight. But we think you’ll agree that the final product’s surprising flavor is well worth the time. The pop of the ginger paired with the smooth turkey will transport you to another land—where grillers reign supreme!
Ginger, garlic and rosemary add lots of flavor to this simple turkey recipe.
- 10-12 pound natural turkey (not self-basting)
- 1/2 cup fresh ginger, peeled and sliced
- 2 tablespoons fresh rosemary, crushed
- 6 cloves fresh garlic, peeled
- 1/4 cup fresh garlic, minced
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- Remove the giblets and neck; rinse the turkey well with cold water; and thoroughly pat it dry with paper towels.Take care to dry both inside and outside and put the turkey in a pan.
- Fill the cavity with the ginger, rosemary, and garlic cloves.
- Mix together the minced garlic, salt, and pepper, and rub this on the exterior of the bird.
- Do not truss or tie the legs together.
- Cut off the wing tips and the little tail as they may get caught in The Big Easy's fryer basket.
- Cover the pan, and place it in the refrigerator overnight.
- Place the turkey in the basket, breast side up; insert a meat thermometer in the breast.
- Cook the turkey for approximately 10 minutes per pound or until the internal temperature is a minimum of 165 degrees.
- Carefully remove the turkey from the basket.
- Allow turkey to rest for 15 to 20 minutes before carving.