Turkey in Teriyaki Sauce

Kikkoman
If you don't know how to prepare your Christmas turkey, try this recipe which uses Kikkoman® Teriyaki Sauce for glazing, making this preparation simple and practical, perfect for a Christmas or New Year’s dinner. Serve with mashed potatoes and enjoy your holiday dinner with this juicy Teriyaki turkey.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 1/2 cups Teriyaki Sauce for Kikkoman® Frosting
  • 2 tablespoons olive oil, for the sauce
  • 2 tablespoons mustard, for the sauce
  • 2 tablespoons red wine vinegar, for the sauce
  • 1 tablespoon dried thyme, for the sauce
  • 2 tablespoons fresh rosemary, chopped, for the sauce
  • 1 tablespoon chives, chopped, for the sauce
  • 1 cup bacon, chopped, for the stuffing
  • 1/2 cups onion, finely chopped, for the stuffing
  • 2 tablespoons garlic, finely chopped, for the stuffing
  • 1/4 cups celery, chopped, for the stuffing
  • 1 cup red apple, with skin, cubed for the stuffing
  • 1 cup peach, cubed, for the stuffing
  • 1 cup pear, cubed, for the stuffing
  • 1/4 cups cranberries, for the stuffing
  • 1/4 cups raisins, for the stuffing
  • 1/4 cups almonds, chopped, for the stuffing
  • 1/4 cups walnuts, chopped, for the stuffing
  • 1 teaspoon clove powder, for the stuffing
  • 1 teaspoon thyme, powdered, for the stuffing
  • 5 kilos smoked turkey
  • 1 cup chicken broth
  • salt, for seasoning
  • pepper, ground, for seasoning
  • fresh thyme, for garnishing
Preparation
1h 30 mins
1h 10 mins
Low
  • For the sauce: Mix Kikkoman® Teriyaki Glazing Sauce with olive oil, mustard, red wine vinegar, thyme, rosemary, and chives in a bowl until fully integrated. Season with salt and pepper if necessary.
  • Prepare the stuffing: Sauté the bacon in a skillet over medium heat, no oil is needed as the bacon will release fat, but you can add a little cooking spray if desired. Once the bacon is slightly browned, add the onion, garlic, and celery, and cook until they become glossy.
  • Add the apple, peach, and pear, and cook until they begin to soften, then add the cranberries, raisins, almonds, walnuts, ground cloves, powdered thyme, enough salt and pepper, mix and cook over medium heat for 8 minutes. Remove the turkey stuffing from the heat and let it cool slightly.
  • Stuff the smoked turkey with the previous mixture, then place it on a deep tray and add the rest of the stuffing on top of the tray. Set aside. Preheat the oven to 200 °C.
  • Baste the turkey with Teriyaki sauce, then add a cup of chicken broth to the tray, sprinkle a little thyme, and cover with aluminum foil. Bake at 200 °C for 35 minutes. Remove the Teriyaki turkey from the oven, serve on a platter, and garnish with fresh rosemary and thyme. Enjoy with mashed potatoes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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