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Nutrition Facts
Serving Size 285 g
(Approx. 14 Servings)
Amount Per Serving
Calories 480 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 295 mg 98%
Sodium 650 mg 27%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 79 g
Vitamin A 4% Iron 30%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sambal and Togarashi Spice Roasted Turkey
Prep Time
24 hours
Cook Time
4 hours
Total Time
28 hours
14  People


Recipe makes 14 Servings

16 Lb fresh or frozen turkey, thawed if frozen
1/4 cup(s) Sambal Oelek Chili Paste
1 Tbsp Nanami Togarashi
2 Tsp kosher salt
1 Tbsp cracked black pepper, plus more as needed
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Remove neck and all organs from turkey cavity (discard or save and use for gravy). Rinse turkey under cold water and pat dry before seasoning.
In a bowl, whisk together Sambal Oelek Chili Paste, Nanami Togarashi, kosher salt, and black pepper.
Liberally rub paste onto all parts of turkey as well as inside cavity and under skin, if desired. Cover with plastic wrap then refrigerate at least 24 hours.
Preheat oven to 450ºF. Place turkey in a roasting pan, truss turkey legs as needed. Place pan into oven and cook 25 minutes.
Turn heat down to 325ºF. Cover or tent turkey with foil, return to oven and roast approximately 2 hours or internal temperature reaches at least 150ºF.
Remove foil from turkey. Continue to cook until internal temperature of thigh and breast reads at least 165ºF. Turkey should be golden brown.
Remove turkey from oven when desired temperature is hit, allow to rest for at least 25 minutes. Carve and serve. Season to taste as needed and garnish with green onions if desired.
Chef's Note: Plan on cooking turkey 13 to 15 minutes per pound, depending on size and oven temperature.


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