Thai Gaprow Turkey Recipes

ROASTED THAI TURKEY

Steps:

• Make the paste by adding the garlic, cilantro stems and white pepper to a mortar and pestle, until a paste is formed, or add to a food processor. If using a food processor, you might need to add a few tablespoons of water to help blend it.
• Add the oyster sauce and brown sugar to the paste, and mix it all together.
• Remove the neck and giblet pouch from the turkey's cavity.
• This part is messy, so get ready. You are going to rub the marinade under the skin, but you don't want the skin to break, so be gentle.
• Find the area of the turkey, where the neck and breast meet, aka near where you just removed the giblet pouch.
• Add some paste to your hand.
• As shown in the pics in this post, pull the skin up just enough, so you can stick your hand under the skin, and rub the paste all over the turkey up to the narrow end of the breasts. If you come into skin that is stuck to the flesh, push gently with your fingers, and it should unstick.
• Turn the turkey over, and slip your hand in again to add paste to the back of the turkey up to the tail end and into the legs as much as you can. No worries if you can't go too far into the legs. They will still get the soy sauce butter basting and taste amazing.
• Once you've added all the paste to the flesh, pull the skin over, so the flesh is covered up again.
• Wipe off any extra paste that might be on the outside of the skin.
• Either let paste marinate on the turkey overnight in the fridge (my preferred method so the flavor soaks in some and less to do the next day), or go ahead, and bake it right away (tastes great either way!).
• Preheat the oven to 450 degrees, and place the turkey breast-side up on a roasting rack pan.
• If the legs have a plastic clasp holding them together, keep it on (my turkeys always do). If not, tie the legs together with twine.
• Roast the turkey for 30 minutes uncovered to help it get crispy, brown and beautiful.
• Mix the butter and soy sauce together, and brush it all over the turkey.
• Lower the temperature to 375 degrees.
• Put a tent of greased aluminum foil over the turkey, and bake for another 3-4 hours or so, depending on the size of your turkey while brushing the butter and soy sauce every 15 minutes or so.
• Once a thermometer put in the thickest part of the breast measures 160 degrees, your turkey is done! I start checking the temperature at around 3 hours or sooner, just to see how it's going and how much longer it might need.
• Let the turkey rest about 30 minutes before carving. Enjoy!
• We like to serve it with our Spicy Thai Garlic Lime sauce! Sooo good!

THAI GAPROW TURKEY

Steps:

• Mix together 2 tablespoon Asian fish sauce 4 teaspoons sugar 2 TB dark thick soy sauce 1/2 tsp shrimp paste 1/2 teaspoon white pepper Set this sauce aside. Mix cornstarch with 2 TB of cold water- set aside. Heat oil in nonstick wok on high heat. Add garlic and stir-fry until golden. Add julienned chilli peppers with about 50% of the seeds (depending on how spicy you like it) Stir. Add onions and fry till partially soft. Lower heat to medium. Add ground turkey, sprinkle on hot chilli powder. Break turkey into bits as you stir. Add cilantro. Continue to stir and cook till all the turkey is cooked through. Add previously mixed sauce and stir. Then add cornstarch mixture and stir. As the sauce begins to thicken, lower heat to simmer add the basil. As basil starts to wilt (30seconds), turn off heat. Add lime juice. Serve gaprow turkey over brown rice.

GAI PAD BAI GAPROW

Steps:

• Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
• Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
• Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
• Serve chicken with rice.

GAI PAD BAI GAPROW

Steps:

• Pound the garlic and chili in a mortar until crushed.
• Heat oil in a frying pan and fry the crushed chili and garlic for a few seconds.
• Add the chicken and stir fry until it begins to lose its raw, pink colour.
• Add the sugar, fish sauce and soy sauce and stir to blend.
• As soon as the chicken is cooked through, add the basil leaves and stir them through the chicken until they are wilted. Serve with steamed rice.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.