Asian marinated roasted turkey has bold Asian-inspired flavors. This recipe features a rich marinade of soy sauce, ginger, and sesame oil that infuses the turkey parts—such as legs, thighs, or wings—with savory, aromatic goodness. Perfect for a special occasion or a flavorful weeknight meal, this dish is a showstopper that’s surprisingly easy to prepare.
With years of experience developing recipes and a passion for bringing global flavors into the kitchen, I’ve perfected this technique to guarantee success every time. My tested methods ensure that even beginners can achieve mouthwatering results. Trust me—this recipe will become a staple in your culinary repertoire.
I made this when I bought a whole turkey, removed the legs, thighs, and wings, and used the breast for Sous Vide Turkey Breast Roulade. We like Asian inspired food very much, so I decided to marinate it, bag it, vacuum seal it, freeze it, and have it another day. The turkey parts were marinated while they were frozen and again after they were defrosted in the refrigerator.
The secret to this recipe is the marinade, which combines salty, sweet, and umami flavors for a perfectly balanced profile. Soy sauce and sesame oil provide depth, while ginger adds a vibrant kick. By scoring the turkey parts, the marinade tenderizes the turkey, ensuring juicy and flavorful results. Roasting at a consistent temperature locks in the juices, resulting in crispy skin and succulent meat.
Marinating
Marinating turkey like this is easist in a bag. If you have a vacuum-sealable bag and a *vacuum sealer, you can do what I did and save it for later. If you don’t have a vacuum-sealable bag, a large, shallow bowl or pan will work. You could do this with a spatchcocked turkey with a large enough bag to marinate it. If you have an extra large bag and room in the refrigerator, you could even use a whole bird. Of course, marinating chicken or any other poultry would be just as easy. The important part is scoring the meat before you start.
Asian Marinated Roasted Turkey Recipe
When I made this, I made it for two people. Allow one turkey part for each person. Increase the ingredients as needed. If you have fresh ginger, please feel free to use it instead of ginger paste.
Email Me the Recipe
Asian Marinated Roasted Turkey
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
~~ — Marinade — ~~
- ¼ cup Soy sauce
- 1 tablespoon Ginger paste
- 1 tablespoon *Hoisin sauce
- 1 teaspoon Cooking sherry
- ½ teaspoon Sesame Oil
- ¼ teaspoon Chili flakes
~~ — Turkey — ~~
- 1 Turkey thigh
- 1 Turkey leg
Instructions
- Mise en place
- 1/4 cup Soy sauce, 1 tablespoon Ginger paste, 1 tablespoon Hoisin sauce, 1 teaspoon Cooking sherry, 1/2 teaspoon Sesame Oil, 1/4 teaspoon Chili flakesMake the marinade by combining all the ingredients in a small bowl. Adjust the spiciness by either adding or omitting the chili flakes.
- If you have a vacuum sealer, put the marinade in a vacuum-sealable bag; otherwise, put it in a large, shallow bowl or pan.
- Score the turkey pieces well so the marinade gets deep inside the meat.
- 1 Turkey thigh, 1 Turkey legPut the turkey in the bag or pan to marinate. If you have a vacuum sealer, seal the turkey and marinade. You can freeze it for future use at this point.
- Marinate the turkey for at least two hours.
- When the turkey has finished marinating, put the turkey and the marinade into a roasting pan. Put a probe thermometer in the thickest part of the leg and set it to 165 °F (74 °C). Roast the turkey at 350 °F (177 °C) for 30 minutes or until the turkey has reached 165 °F (74 °C). Periodically, turn the pieces so they brown evenly on both sides.
- Enjoy!
