Turkey Marinade (12-pound turkey)
2 tablespoons ground coriander (fresh ground)
4 tablespoons ginger (about 2 inches of ginger), smashed
7 cloves garlic
1 medium white onion (about 8 oz), diced
¼ cup sugar
1 bunch green onions (cut into 2-in lengths)
2 sticks butter (one for turkey, one for parchment)
½ cup Red Boat fish sauce
3 tablespoons black pepper
1 large onion, chopped (about 12 oz)
2 stalks celery, chopped
1 tablespoon all-purpose flour
3 tablespoons Red Boat fish sauce
1 teaspoon black pepper
2 cups heavy cream
½ stick unsalted butter
Spatchcock the Turkey
- Position the turkey with the breast side facing down. Using heavy-duty culinary shears, cut down both sides of the backbone. Remove the backbone and save for gravy-making.
- With the breast side still facing down, use a heavy-duty knife to cut through the middle of the wishbone.
- Turn the turkey breast side up. Push down the breast with both hands until the breastbone cracks and the turkey lies flat.
- Place the turkey on a baking sheet fitted with a wire rack. Set aside.
Marinate the Turkey
- Grind cloves into a powder.
- Over medium heat, fry cloves, ground coriander, and ginger in butter. Fry until coriander powder starts to darken and the ginger gets a bit caramelized.
- Add garlic and white onion and fry until fragrant (about 2 minutes).
- Transfer onion mixture from pan to a food processor. Add sugar and green onions, then process until ginger from onion mixture is finely ground.
- Transfer contents of food processor to a mixing bowl. Add fish sauce and black pepper. Stir to combine.
- Take the baking sheet with the turkey out of the refrigerator. Rub mixture on both the skin-side and underside of the turkey. Let turkey marinate for at least 2 days, up to 4 days, in the refrigerator.
Roast the Turkey
- On the day of cooking, take the baking sheet with the turkey from the refrigerator. Take parchment paper and rub one side with butter. Cover the parchment paper, butter side down, over the baking sheet. Tuck in the edges as much as possible.
- Roast at 375°F for 1-2 hours. After 1 hour, remove the parchment paper and rotate the turkey. Rotate the turkey every 20 minutes after that, to ensure evening browning. The turkey is done once its internal temperature reaches 165°F.
- Take turkey out of the oven and let it rest in the baking sheet for 20 minutes, then transfer to a serving platter. Save the drippings collected from the baking sheet to make the gravy.
Make the Gravy
- Make a turkey stock: In a pressure cooker, add the turkey backbone, turkey neck, onions, celery, and enough water to cover. Cook for 20 minutes, then strain and set aside.
- Pour the drippings in the baking sheet into a cup. Skim and discard the fat, then set aside the remaining juices.
- Deglaze the baking sheet: Add 1 cup of water to the baking sheet. Set the baking sheet over medium heat. Working quickly with a spatula, scrape up the bits of caramelized juice that’s sticking to the pan. Transfer the liquid into a cup and set aside.
- Make a roux: Add butter and flour to a medium sauce pot. Stirring constantly, cook over medium heat, until the mixture turns a deep golden color. A smooth roux will result in a smooth gravy.
- Add the drippings and deglazing liquid to the pot, bring to a boil.
- Add 1 ½ cups turkey stock. Bring to a boil.
- Add the heavy cream and bring to a boil. Let boil sauce reduce until it’s thick enough to coat the back of a spoon.
- Taste and adjust for seasoning. Add more Red Boat fish sauce if needed. If the sauce is too salty, add more turkey stock.