Best 7 Asian Spiced Turkey Recipes

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Tantalize your taste buds with a culinary journey to Asia through this collection of tantalizing turkey recipes. From the vibrant streets of Thailand to the aromatic alleys of India, each dish captures the essence of Asian cuisine with its unique blend of spices, herbs, and mouthwatering flavors.

Embark on a flavor-packed adventure as you explore these delectable recipes. Indulge in the rich, aromatic flavors of Thai Turkey Lettuce Wraps, where succulent ground turkey is infused with a symphony of Thai spices, wrapped in crisp lettuce leaves, and drizzled with a tangy sauce. Experience a taste of Indian culinary heritage with Turkey Tikka Masala, where tender turkey pieces are marinated in a flavorful yogurt-based sauce, grilled to perfection, and simmered in a creamy, spiced tomato sauce.

For those who prefer a lighter, yet equally flavorful option, the Asian Turkey Meatballs with Sweet and Sour Sauce are a delightful choice. Ground turkey is combined with aromatic Asian ingredients, shaped into meatballs, and cooked in a tangy, sweet and sour sauce that is sure to tantalize your palate. And for a quick and easy weeknight meal, try the Ground Turkey Stir-Fry with Asian Vegetables. Simply toss ground turkey with your favorite Asian vegetables, a flavorful sauce, and serve over rice or noodles for a satisfying and healthy meal.

Each recipe in this collection offers a unique taste of Asia, allowing you to explore the diverse culinary landscape of this vast continent from the comfort of your own kitchen. So gather your ingredients, unleash your inner chef, and embark on a culinary adventure that will leave your taste buds craving for more.

Here are our top 7 tried and tested recipes!

ASIAN SPICED TURKEY



Asian Spiced Turkey image

I have my mother and our Chinese heritage to thank for this moist and savory turkey. The vanilla, aniseed and apple juice make the basting sauce unique. -K. Fung, Stoneham, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 19-20 servings.

Number Of Ingredients 12

2 to 3 celery ribs
1 to 2 green onions
1 turkey (16 to 20 pounds)
3 cups water, divided
1 cup soy sauce
1/4 cup sugar
1/4 cup apple juice
1 teaspoon vanilla extract
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon aniseed, crushed
1/8 teaspoon each ground cinnamon, nutmeg and cloves

Steps:

  • Place celery and onions inside the turkey cavity. In a small bowl, combine 1 cup water, soy sauce, sugar, apple juice, vanilla and seasonings; mix well. Place turkey, breast side up, on a rack in a roasting pan; pour remaining water into the pan. Pour 1/4 cup soy sauce mixture into the cavity and another 1/4 cup over turkey; set remaining sauce aside. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with remaining sauce. When turkey begins to brown, cover lightly with foil. Cover and let stand for 20 minutes before carving.

Nutrition Facts : Calories 328 calories, Fat 9g fat (3g saturated fat), Cholesterol 137mg cholesterol, Sodium 866mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 55g protein.

SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER



Spicy Turkey Stir-Fry With Crisp Garlic and Ginger image

This quick-cooking stir-fry is packed with umami from fish sauce and soy sauce, and heat from both red-pepper flakes and fresh chile. Pungent and herbal, it's a terrific weeknight dish that's fast but never bland. The key here is to let the turkey get deeply brown, so don't move it around in the pan too much. Serve it over rice for a substantial meal, or a bed of crisp lettuce if you want something lighter.

Provided by Melissa Clark

Categories     dinner, quick, weekday, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons neutral oil, such as safflower or grapeseed
4 garlic cloves, thinly sliced
1 (2-inch) knob ginger, cut into matchsticks
Fine sea salt
2 tablespoons coconut oil or more neutral oil
3 scallions, white and green parts separated, thinly sliced
1/4 teaspoon red-pepper flakes, plus more to taste
1 pound ground turkey, preferably dark meat (or use ground pork)
2 tablespoons lime juice, plus more to taste
1 tablespoon fish sauce
1/2 teaspoon soy sauce, plus more to taste
1/2 teaspoon sugar or honey (optional)
Cooked sticky or white rice, for serving
2/3 cup cilantro leaves and tender stems, for serving
1/3 cup torn basil leaves (or use more cilantro), for serving
1 fresh bird's-eye or serrano chile, thinly sliced, for serving

Steps:

  • In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
  • Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
  • Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
  • Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
  • Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.

CANTONESE-STYLE TURKEY



Cantonese-Style Turkey image

In this vaguely Cantonese turkey, the bird is roasted beneath a rich glaze of fermented soybean paste, garlic, ginger, soy sauce and alliums galore, then served with roasted potatoes basted in the sauce and drippings of the bird. It came to The Times from Dr. Carolyn Ling, a physician in Carmel, Ind., whose grandfather came to the United States in the late 19th century from southern China and set up an import-export firm in Manhattan. There were other investments as well. Her grandfather, Dr. Ling told me, had "interests in restaurants." Those interests played a big role in the Ling family's early Thanksgiving feasts: They ate takeout. Dr. Ling's father, a doctor who fought at Anzio in Italy in 1944 and earned a Bronze Star, loved those meals. When Dr. Ling was young, she said, her father urged her mother, a passionate home cook and reader of Gourmet, to emulate them in her holiday cooking at home in Forest Hills, Queens. The result is remarkably easy to prepare, phenomenally juicy, and rich, Dr. Ling said, "with the umami of soy and turkey fat."

Provided by Sam Sifton

Categories     dinner, poultry, main course

Time 6h

Yield 8 to 12 servings

Number Of Ingredients 16

1 12- to 14-pound turkey
4 tablespoons neutral oil (such as canola)
6 garlic cloves, minced
1 3-inch knob ginger, peeled and minced
6 scallions, thinly sliced
2 leeks, thinly sliced (white and light green parts only)
4 stalks celery, thinly sliced
1/3 cup soybean sauce (preferably Lee Kum Kee brand)
1 2-inch strip dried orange or tangerine peel (or use 1 tablespoon freshly squeezed orange juice)
1 tablespoon light brown sugar
1/2 cup rice wine or sherry
1/2 teaspoon ground white pepper
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
3 1/2 pounds small Yukon Gold potatoes, halved
Kosher salt and black pepper, to taste

Steps:

  • Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting pan and allow turkey to come to room temperature while you prepare the sauce.
  • Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes. Add scallions, leeks and celery and cook, stirring often, until vegetables soften and cook down, 10 to 12 minutes.
  • Add soybean sauce, orange peel, sugar, rice wine or sherry, white pepper, soy sauce and oyster sauce to the vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let cool 20 minutes.
  • Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast turkey, uncovered, for 30 minutes.
  • Reduce oven to 325 degrees. Baste turkey with pan juices, and tent it with foil. Continue roasting another 1 1/2 to 2 1/2 hours, basting every 30 minutes with pan juices, until a thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot water or turkey or chicken stock, if you have any, 1 cup at a time.
  • Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving. Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and keep warm on the stove.
  • Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are nicely browned and crisped, 30 to 35 minutes.
  • Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.

Nutrition Facts : @context http, Calories 829, UnsaturatedFat 19 grams, Carbohydrate 38 grams, Fat 30 grams, Fiber 5 grams, Protein 96 grams, SaturatedFat 7 grams, Sodium 1934 milligrams, Sugar 4 grams, TransFat 0 grams

ASIAN-SPICED FRIED TURKEY WITH SWEET POTATO FRIES AND CRANBERRY SYRUP



Asian-Spiced Fried Turkey with Sweet Potato Fries and Cranberry Syrup image

Provided by Ming Tsai

Time 2h13m

Yield 4 servings

Number Of Ingredients 29

1 (12 to 15 pound) small turkey (cut with a cleaver: leg/thigh/ breasts cut into 3 parts)
8 cups water
2/3 cup kosher salt
2/3 cup sugar
2 tablespoons dark soy sauce
3 tablespoons toasted Szechwan peppercorns
2 tablespoons toasted black peppercorns, plus freshly ground black pepper
10 1/4 inch thick slices fresh ginger
4 star anise
4 bay leaves
2 bunches sage, leaves picked from stems
Cranberry syrup, recipe follows
Sweet potato Fries, recipe follows
1 large red onion, jullienned
2 tablespoons ginger, finely chopped
3 cups cranberries
1 orange, zested and juiced
1 cup rice wine vinegar
2cups cranberry juice, sweetened
1/2 cup sugar, or less, to taste
Salt and pepper
3 large sweet potatoes, cut into spears
Chile Salt:
2 tablespoons salt
1 tablespoon sugar
1 tablespoon Korean chile flakes
1 teaspoon ginger powder
1 teaspoon black pepper
Canola oil, for frying

Steps:

  • Two to three hours in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a cooler large enough to hold the turkey and stir to mix. Taste the brine, it should taste like sweet ocean water. Adjust salt and or turkey to taste. Add the turkey, if it is not covered, add more water and adjust seasoning accordingly. Fill the cooler with ice packs and cover.
  • Fry in 375 degree F oil until cooked through 10 to 12 minutes depending on piece. Remove the turkey and season with the same chile salt used for the fries.
  • Note: If you would like to do some of the cooking in advance, heat oil to 345 degrees F and blanch the turkey for 10 minutes. Later when ready to serve, heat the oil to 375 degrees F and finish cooking until a meat thermometer registers 170 and the skin is crisp and golden.
  • Plating: Arrange the turkey in the center of the plate, stick spears out of the turkey with the cranberry syrup in a small separate bowl. Sprinkle with chile salt, garnish with fried sage leaves. Dip in cranberry syrup, and enjoy.
  • Serve the turkey, if desired, with sweet potato fries and garnish with sage leaves that have been fried at 375 degrees F for 1minute until crisp and translucent, not brown.
  • In a medium saucepan over medium heat, sweat the onions and the ginger until the onions are translucent. Add the cranberries, orange zest/juice, vinegar, cranberry juice, and sugar and simmer until reduced by about 25 percent. The mixture should coat a spoon. Season with salt and pepper, to taste. Keep the chunky sauce in the refrigerator until ready to use.
  • Cut the sweet potatoes into spears and place in the prepared fryer for 10 minutes until crispy. Remove and drain on paper towels. Sprinkle with the chile salt.
  • Note: as with the turkey, the fries can be blanched in 345 degree F oil ahead of time until just tender, but not brown, and refried in 375 degree F oil until crisp and golden.

TANDOORI TURKEY



Tandoori Turkey image

Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate the turkey with the spices and yogurt in an oven roasting bag overnight. Then roast the turkey in the bag to lock in flavors and keep the meat ultra juicy. You'll have plenty of richly spiced gravy to pass around the table.

Provided by Heather Carlucci-Rodriguez

Categories     Ginger     turkey     Thanksgiving     Yogurt     Dinner     Spice     Clove     Coriander     Cardamom     Cumin     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 to 12 servings

Number Of Ingredients 42

Tandoori masala:
2 1/2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon plus 1 teapsoon whole black peppercorns
1 tablespoon ground cardamom
2 teaspoons chili powder
1 teaspoon dried fenugreek
1 teaspoon whole cloves
1 3"-4" cinnamon stick, broken into pieces
1/4 teaspoon ajwain seeds
Garam masala:
24 bay leaves, crumbled
3 tablespoons black cardamom pods
2 1/2 tablespoons cumin seeds
2 tablespoons black peppercorns
1 1/2 tablespoons green cardamom pods
1 tablespoon coriander seeds
2 teaspoons ajwain seeds
2 teaspoons whole cloves
1 3"-4" cinnamon stick, broken into pieces
Turkey:
1 12-14-pound turkey
1/4 cup kosher salt
5 black cardamom pods
5 green cardamom pods
1 tablespoon cumin seeds
1 medium red onion, chopped
2 celery stalks, chopped
4 garlic cloves
Marinade:
4 cups (1 quart) plain whole-milk yogurt
1/2 cup chopped peeled ginger
1/2 cup fresh lime juice
1/4 cup finely chopped garlic
1/4 cup paprika
2 tablespoons tandoori masala
2 tablespoons garam masala
2 teaspoons chili powder
1 teaspoon freshly ground black pepper
Ingredient info: All spices can be found at Indian markets and kalustyans.com.
Special Equipment
A turkey roasting bag

Steps:

  • For tandoori masala:
  • Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
  • For garam masala:
  • Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
  • For turkey:
  • Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.
  • For marinade:
  • Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
  • Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.
  • Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°F, 15-30 minutes longer.
  • Transfer to a platter. Let rest for at least 20 minutes before carving.
  • Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.
  • Carve turkey. Serve with accompanying gravy.

SPICY ASIAN GROUND TURKEY WITH CABBAGE



Spicy Asian Ground Turkey With Cabbage image

I've jotted down the basic recipe to a meal we enjoy. I usually adjust it to taste as I cook. I eat this in lettuce cups but I also serve it over brown rice or with noodles. I adapted the dipping sauce from another recipe because it like so much.

Provided by jrusk

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

4 scallions, coarsely chopped (green and white parts)
fresh ginger (2-inch piece peeled and grated or finely chopped)
1 cup green cabbage (thinly sliced)
1 jalapeno pepper, finely chopped and halved
2 garlic cloves, minced
2 tablespoons hoisin sauce
1 -2 teaspoon hot chili sauce
3 tablespoons low sodium soy sauce
1 tablespoon low sodium soy sauce
1/3 cup low sodium soy sauce
3 -4 tablespoons cilantro leaves
2 limes (zest and juice of 2 limes)
1 lb ground turkey
1 tablespoon vegetable oil
1 teaspoon dark sesame oil
1 tablespoon honey

Steps:

  • Heat 1 tablespoon vegetable oil in a wok or large pan. When hot add ground turkey and stir fry it for 5 minutes. Add Hoisin sauce, hot chili sauce and 1 tablespoon of soy sauce. Continue to stir fry until almost cooked through. (I use the pampered chef tool to break up the meat into small pieces).
  • In a bowl, combine the scallions, half of the ginger, cabbage, half of the chili pepper, the garlic, the 3 tablespoons of soy sauce and the lime zest.
  • Add vegetable bowl mixture to wok and continue to stir fry until cooked but still slightly crisp.
  • While the turkey and vegetables cook, make the dipping sauce. In a bowl, combine the remaining ginger and chili pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning; if it's too salty, add another drizzle of honey.
  • Before serving the meat stir in the cilantro leaves.
  • Garnish with extra cilantro leaves and serve with the spicy lime dipping sauce.
  • Wrap in lettuce cups or serve over noodles or rice.

SPICY ASIAN TURKEY-NOODLE SOUP



Spicy Asian Turkey-Noodle Soup image

You will enjoy this Asian-inspired soup with rice noodles, crunchy vegetables, fresh gingerroot and a little heat from the Sriracha. Only 250 calories a serving is an added bonus!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 tablespoon sesame oil
3/4 lb lean ground turkey breast
2 cloves garlic, finely chopped
1 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
1 carton (32 oz) Progresso™ chicken broth
3 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons Sriracha sauce
1 1/2 teaspoons red curry paste
1 cup snow peas, cut in half diagonally
1/2 cup grated carrot
1 red bell pepper, cut into thin 1-inch strips
3 oz uncooked rice noodles, cooked as directed on package
1/4 cup chopped fresh cilantro

Steps:

  • In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook and stir turkey, garlic and gingerroot in oil 5 to 7 minutes or until turkey is no longer pink.
  • Add broth, soy sauce, lime juice, Sriracha sauce and red curry paste; simmer 5 minutes. Stir in snow peas, carrot and bell pepper; cook uncovered 4 to 5 minutes or until vegetables are crisp-tender. Stir in cooked noodles and cilantro; cook just until heated through.

Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 55 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 3 g, TransFat 0 g

Tips:

  • Prep and marinate the turkey well: All the recipes emphasize the importance of properly preparing and marinating the turkey. Make sure to allow ample time for the marinade to penetrate the meat, as this will enhance the flavor and tenderness of the final dish.
  • Roast the turkey at high heat initially: Most recipes recommend starting the roasting process at a high temperature to help brown the turkey and lock in the juices. This initial high heat also helps create a crispy skin.
  • Reduce the heat after the initial roasting period: After the initial high-heat roasting, the recipes suggest lowering the oven temperature to allow the turkey to cook more evenly and prevent it from drying out.
  • Use a meat thermometer to ensure proper cooking: All the recipes stress the importance of using a meat thermometer to accurately measure the internal temperature of the turkey. This is the surest way to ensure that the turkey is cooked to perfection and safe to consume.
  • Let the turkey rest before carving: Once the turkey is done roasting, it's essential to let it rest for a period of time before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.

Conclusion:

In conclusion, these Asian-spiced turkey recipes offer a delightful fusion of flavors and cooking techniques. They provide a unique and delicious alternative to traditional turkey preparations. Whether you prefer a zesty blend of ginger, garlic, and lemongrass or the warm and savory flavors of Asian-inspired spices, you'll find a recipe here to tantalize your taste buds. By following the tips and tricks provided, you'll be able to create a perfectly cooked, succulent, and flavorful Asian-spiced turkey that will be the star of your Thanksgiving or holiday feast.

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