Bluegrass Soy, Sesame and Ginger Butter Turkey

Bluegrass Soy, Sesame, and Ginger Turkey Serves 10-12 12-14 lb turkey, rinsed and patted dry 1 ½ sticks butter ½ cup Bluegrass Soy Sauce ¼ cup toasted sesame oil ½ cup chopped scallions, plus 6 whole scallions ¼ cup Bourbon Smoked Sugar 3 tablespoons grated ginger 3” piece ginger, thinly sliced 1 teaspoon red pepper flakes Bourbon Smoked Salt, to taste Bourbon Smoked Pepper, to taste 3 cups low-sodium chicken stock   Procedure: 1) Place turkey on a rack inside a roasting pan and leave to come to room temperature, about 1 hour. 2) In a medium saucepan, melt butter. Whisk in soy sauce, sesame oil, minced scallions, sugar, grated ginger and red pepper flakes; let cool slightly. Pour the butter into a small bowl and refrigerate until spreadable. 3) Preheat oven to 400 degrees. Loosen the skin between the breasts and thighs with your fingers. Spread the chilled butter underneath the skin evenly. Slather butter all over the outside of the turkey. Stuff the cavity of the turkey with the whole scallions and ginger slices. Truss legs and tuck wingtips underneath the turkey. Pour any remaining of the soy butter over the top. Season with smoked pepper and a little smoked salt, using less salt, especially if the turkey was brined. (Turkey Brine Recipe below) 4) Roast turkey for 30 minutes. Add the stock to the pan and tent turkey with aluminum foil if turkey is already starting to heavily brown. Continue to roast for about 1 hour and 35 minutes. An instant-read thermometer should register 155-160 degrees when inserted into the thickest part of the thigh, avoiding the bone. 5) Remove from the oven, transfer to a cutting board, cover with foil and allow to rest for 30 minutes. Skim fat off the pan juices. Carve and serve turkey with the pan juices or use to make a gravy.   Bourbon Barrel Turkey Brine Makes enough to brine one 12-18 pound turkey 1 gallon (4 quarts) vegetable broth or water 1 cup Bourbon Barrel Smoked Salt ½ cup Bourbon Barrel Smoked Sugar 1 tablespoon Bourbon Barrel Smoked Pepper ½ tablespoon whole allspice 1 gallon ice water extra ice, if storing turkey in a cooler   Procedure: 1) In a large stockpot, add the vegetable broth, salt, sugar, and spices. Bring to a boil over high heat, stirring to dissolve the salt. Remove from heat and allow to cool completely. This step can be done 1-2 days ahead of time. 2) Using a large pot or clean bucket that will fit the turkey, pour the brine into your chosen container. Add 1 gallon of heavily iced water and stir. Submerge the turkey, breast side down, into the brine. Store in the refrigerator, overnight, if you have room. You may also put the container into a large cooler and surround with ice. 3) The next day, remove from brine, drain and pat dry well with paper towels before proceeding to roast the turkey.