Pavo al estilo laosiano (método de salmuera seca)

Ingredientes

• 14-pound turkey (thawed)
• 4 tbsp coarse sea salt
• 2 tbsp Lao Spices BBQ blend
• 3 tbsp brown sugar
• 2 tbsp baking powder
• 1 bundle lemongrass
• 6 lime leaves
• 1 onion
• 4 cups water
• 5 thin slices of ginger
• 1/2 onion
• 3 cups puffed sticky rice
• 1 garlic bulb
• 1 lemongrass bundle
• 1/4 cup oyster sauce
• 1 tbsp fish sauce
• 1 tbsp golden seasoning sauce
• 1 tbsp roasted sesame oil
• 1 tbsp sugar

Preparación

1. 1

   Prepare the Turkey: Place the thawed turkey on a tray and pat it dry with paper towels.

2. 2

   Dry Brine: In a small bowl, mix the coarse salt, Lao BBQ spice blend, brown sugar, and baking powder. Rub the mixture thoroughly on the turkey's skin, under the skin, and inside the cavity. Massage well until the skin feels slightly damp and the brine sticks. Place the turkey on a roasting rack and refrigerate uncovered for 32–48 hours.

3. 3

   Prepare the Tray of Herbs: When ready to cook, add water, lemongrass, lime leaves, onion, and ginger slices to the roasting pan.

4. 4

   Stuff the Turkey: Fill the turkey cavity with puffed sticky rice, onion, garlic cloves, and the lemongrass bundle. Tie the turkey's legs together. Place the turkey breast-side down on the rack and cover with aluminum foil.

5. 5

   Preheat and Cook the Turkey: Preheat the oven to 450°F. Once preheated, reduce the temperature to 325°F and place the turkey on the bottom rack. Cook covered at 325°F for 3.5–4 hours.

6. 6

   Glaze and Flip: After 2 hours, carefully flip the turkey breast-side up. Start brushing the sauce on the turkey every 30 minutes. Cook uncovered for the remaining time.

7. 7

   Check for Doneness: At the 3-hour mark, check the internal temperature. If it reaches 165°F, broil the turkey briefly to achieve golden, crispy skin.

8. 8

   Rest and Serve: Remove the turkey from the oven and let it rest for 30 minutes before carving. Enjoy your flavorful Lao-style turkey!