Hot Honey Turkey with Sweet & Spicy Gravy
We’re not turkey people—but this is our new favorite holiday centerpiece. Our Momofuku Hot Honey gives the turkey a subtle sweetness and a hint of heat. Because you take the drippings from the turkey after glazing it, the Momofuku Hot Honey comes out in the gravy as well. (Pro tip: trim off the wings before you roast, and use them to make our Turkey Wing Noodle Soup.)
what you'll need
what you need from momofuku
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INGREDIENTS
Turkey
- 1 13–15 pound turkey
- ½ cup Momofuku Savory Seasoned Salt
- ½ cup brown sugar
- 4 tablespoons unsalted butter, melted
- ⅓ cup olive oil
- 3 medium onions, quartered
- 2 heads garlic, halved
- 2 lemons, halved
- 10 sprigs fresh thyme
Glaze
- ½ cup Momofuku Chili Crunch Hot Honey
- ¼ cup Momofuku Soy Sauce
- 4–5 sprigs fresh thyme
Sweet & Spicy Gravy
- 2 cups reserved roasting liquid
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- Momofuku Soy Sauce
Directions
One Day in Advance: Season
One day in advance, season your turkey. Combine Savory Seasoned Salt and brown sugar in a bowl. Place turkey (giblets removed) on a rimmed baking sheet or in a large baking dish and pat dry on all sides with paper towels. Sprinkle seasoning mixture all over the turkey, including inside the cavity. Refrigerate uncovered overnight.
Day-of: Roast
When you are ready to roast, remove turkey from the refrigerator and allow it to come to room temperature for about an hour. Heat oven to 325°F.
Brush seasoning off of the turkey (or it will burn in the oven) and transfer to a roasting pan or rimmed baking sheet. Stuff with 2 garlic halves, 2 lemon halves, 2 onion quarters, and fresh thyme. Arrange the remaining lemons, garlic, and onions around the turkey. Coat everything with melted butter and olive oil, then season generously with Kosher salt.
Roast for about 2 hours, basting every 30 minutes, until the turkey is nearly done (about 150°F).
Meanwhile, prepare your glaze. Combine Momofuku Chili Crunch Hot Honey, soy sauce, and thyme in a sauce pot and bring to a boil. Cook for 2 minutes, then remove from heat.
Brush turkey all over with soy glaze and return to the oven. Continue roasting and brushing every 10 minutes with additional glaze until the turkey reaches 165°F. Remove from the oven and allow it to rest for at least 30 minutes before carving. Save 2 cups of the drippings from the pan in a small bowl.
Make Sweet & Spicy Gravy
Make your gravy. Melt butter in a medium pot over medium heat. Add flour, whisking constantly, until the flour is toasted but not burned (4–6 minutes). Slowly whisk in your 2 cups reserved stock. If it is too thick, thin with a little water. (Taste and add Momofuku Soy Sauce, as needed, to adjust the seasoning.)
Arrange turkey on a large platter with lemons, roasted garlic, and onions. Serve with Sweet & Spicy Gravy and our Turkey Wing Noodle Soup.
