Koji Turkey

By lorik

Ingredients

• 2 cups shio koji
• 4 quarts water
• 1 1/2 cups (10 1/2 ounces) sugar
• 1 1/2 cups plus 1 teaspoon kosher salt, divided
• 1 (6- to 7-pound) bone-in turkey breast
• 2 (1 1/2- to 1 3/4-pound) turkey leg quarters
• 2 pounds small red potatoes, quartered
• 1 pound carrots (about 6 medium), peeled and sliced on bias 2 inches thick
• 10 shallots, peeled and halved
• 2 tablespoons plus 1 tablespoon vegetable oil, divided
• pepper
• 1 bunch thyme sprigs
• 3 tablespoons unsalted butter, melted

Details

Servings 10
Adapted from cooksscience.com

Preparation

Step 1

Process shio koji in blender until smooth, about 30 seconds. Reserve 3 tablespoons blended shio koji in airtight container in refrigerator. Transfer remaining blended shio koji to large stockpot or large plastic container and whisk in water, sugar, and salt until dissolved. Add turkey parts to brine, cover, and refrigerate for at least 12 hours or up to 16 hours. 

Remove turkey parts from brine and pat dry with paper towels; set aside at room temperature. Adjust oven rack to lower-middle position and heat oven to 400 degrees F/200 degrees C. Line rimmed baking sheet with aluminum foil.  

Toss potatoes, carrots, shallots, 2 tablespoons shio koji, oil, and salt in large bowl to combine. Season with pepper. Arrange vegetables on prepared sheet and top with wire rack. Arrange thyme sprigs in single layer on rack. Whisk melted butter and remaining 1 tablespoon shio koji until combined; set aside.  

Place turkey parts on prepared rack, skin side up, and brush skin with oil. Season with pepper and cover loosely with foil. Roast for 30 minutes. Remove foil and continue to roast for 25 minutes longer. Rotate sheet, brush skin with shio koji–butter mixture, and roast until breast registers 155 degrees F/68 degrees C and thighs register 170 degrees F/77 degrees C, 25 to 45 minutes, removing pieces as they come to temperature.

Transfer turkey to carving board, tent with foil, and let rest for 30 minutes. Heat oven to 450 degrees F/230 degrees C. Remove rack and continue to roast vegetables until vegetables are tender and potatoes are spotty brown, about 30 minutes longer, stirring halfway through. Transfer vegetables to serving bowl. Carve turkey and transfer to serving platter. Serve.