About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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    • Tori Avey says

      Hi Nancy– make the injection marinade, inject it into the turkey the day before you plan to cook it (as outlined in the blog), sprinkle the skin with salt, and let it marinate overnight. The next day, roast the turkey as you normally would (directions should be on the package of the turkey and amount of time will vary based on weight). I highly recommend that you make the sriracha gravy as well.

  1. Chagit Shmargad says

    okay, the marinated turkey breast and whole chicken are in the marinade ‘marinating’ over night. what temperature do you suggest i bake/roast it at? thanks…looking forward to tasting this tomorrow!

    • Tori Avey says

      Hi Chagit, I would suggest covering the whole chicken in foil and roasting at 400 degrees for 1 hour, then uncover and continue roasting for 20-30 minutes till the skin is browned and internal temp is 165 or above. Don’t forget to make the gravy, if you don’t have individual turkey pieces you can use the drippings from the chicken to make a basic gravy, then add sriracha and other seasonings listed on the recipe. As for the turkey breast, I don’t generally cook individual breast (my family likes dark meat, not breast meat), so I’m not sure about roasting times. Sorry I can’t help you more with that one!

    • Tori Avey says

      Hi Toby– sriracha is a Thai hot chili sauce that is wildly popular here in the U.S. You can find it in the Asian section of most grocery stores.

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