Koji Turkey

Name: Koji Turkey
Yield: Serves 10 to 12
Cuisine: US & Canada, Asia, Asian, American
Ingredients: 2 cups, shio koji; 4 quarts, water; 1½ cups (10½ ounces), sugar; 1½ cups plus 1 teaspoon, kosher salt, divided; 1 (6- to 7-pound) bone-in, turkey breast; 2 (1½- to 1¾-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

52 comments

By Tim Chin

The "turkey-est" turkey you'll ever try.

SERVES10 to 12

WHY THIS RECIPE WORKS

Thanksgiving turkey can be an exercise in culinary futility. Cooking one for the holiday meal too often results in a disappointing centerpiece with anemic skin and bland, dry, overcooked meat. But I knew I could do better. After all, I was ...

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