Disclosure: This post is sponsored by Butterball. The opinions in the post are entirely my own.
Slow cooked flavours!
This Soy Sauce Turkey with mushrooms and garlic is incredible! It’s a dish with dark and beautiful caramelized colour that comes from the sauce that it’s cooked in and screams “umami” with every bite.
While it tastes like it’s been cooking low and slow all day, it takes less than an hour to prepare. This is something you can make all year and pairs well with rice. Get ready to be blown away by earthy and intense flavours!
Why is the dish called Soy Sauce Turkey?
This turkey dish is inspired by a famous Chinese dish called “soy sauce chicken” where chicken pieces are cooked in a pot with seasoned soy sauce. Each family has a different spin on what goes into the sauce, but the cooking technique remains similar. After the meat is simmered and cooked, the lid is left on the pot while the heat is turned off, so that the dish absorbs the colour and flavour of the sauce without overcooking.
I’ve applied the same technique to this recipe, so definitely get out a pot or pan that has a lid!
Talk to me about flavouring!
Every bite of this comfort dish is exquisite! Tender Butterball Easy Fresh bone-in turkey thighs are first sautéed with garlic to build flavour, and then mushrooms are added. While white wine is often used to deglaze a sauce, this recipe uses red wine in order to add richness and complexity.
The sauce is made of dark mushroom soy, brown sugar, water and stock, that is further enriched from the turkey pieces, bone, garlic and mushrooms – this is how you get that umami sauce heavenly taste!
Resist the temptation to drink this sauce by the spoonful – I used Lee Kum Kee’s “mushroom flavoured dark soy sauce” for this recipe. When buying dark soy sauce, make sure to buy one that says “mushroom” on the label.
Each bite of this juicy turkey is slightly sweet and slightly salty and pairs well with the intense garlic and earthy mushrooms. You will want more and more with each bite!
Time-saving tips!
I love that I can easily buy turkey cuts all year round thanks to Butterball (store locator here).
Butterball has a line called Easy Fresh that provides all different types of cuts from boneless breast to drumsticks to bone-in thighs, so you don’t need to buy a whole bird when you want to enjoy a quick turkey meal. Butterball Easy Fresh products come in a convenient, vacuum-sealed package that is easy to open and keeps the turkey fresh longer in the fridge or freezer. You can pop it right into the freezer as is.
To save time, I have a ton of Butterball Easy Fresh packages in my freezer. When I want turkey, I simply defrost a package in the fridge overnight. For this recipe, I used the Butterball’s Easy Fresh Bone-in Turkey Thighs and I kept the bone in to give the sauce even more flavour.
This dish is easy to make, and the prep work is quick. The turkey did not need to be marinated in advance and the garlic cloves were left unpeeled (the peel comes off easily once cooked).
The recipe makes a lot of sauce so you can use the remainder for future meals. Store the leftovers in an airtight container, refrigerated, for up to three weeks. The next time you make this dish, just use the pre-made sauce.
Some ingredients to make the Soy Sauce Turkey
For other Butterball Easy Fresh turkey recipes, check out:
- Chinese-Style Turkey Sheet Pan Dinner (recipe here)
- Chinese Turkey Lettuce Wraps (recipe here).
- Grilled Turkey and Asian Pesto (Recipe here)
- For more turkey recipe ideas, head to https://www.butterball.ca/recipes/
Soy Sauce Turkey
Ingredients
- 1 package Butterball Easy Fresh bone-in turkey thigh, cut into even sized 1 x 1-inch cubes (about 1 pound or 16 oz)
- ¼ cup (60 ml) of oil, have more handy as needed
- salt and fresh ground black pepper, to season
- 20 garlic cloves, unpeeled (2 bulbs)
- 400 g of king oyster mushrooms, sliced on a bias 1 cm thick (about 5 mushrooms)
- 300 g of white button mushrooms (about 20 mushrooms), sliced in half with stems removed
- ½ cup (125 ml) of red wine
- ½ cup of cilantro, rough chop
Sauce:
- ½ cup (125 ml ) of dark mushroom soy sauce
- 3 tsp of brown sugar
- ½ cup (125 ml ) of water
- ½ cup (125 ml) of chicken stock
Instructions
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In a pot or pan, add oil and turn the heat to medium-high. Brown the turkey pieces (about 3-4 minutes per side). Season with salt and pepper. Add the unpeeled garlic cloves and mushrooms.
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Add red wine and let cook for 3 minutes.
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In a bowl, add all the ingredients to the sauce, including the dark mushroom soy sauce, sugar, water, and stock; stir well until the sugar dissolves.
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Turn heat to medium. Add sauce and let simmer for 15 minutes with the lid off.
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Turn off heat and put the lid on for 15 minutes, allowing turkey to absorb all flavours without overcooking.
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Remove the lid. Serve and garnish with cilantro.
Recipe Notes
I used a 7.25 Qt Le Creuset French oven. Feel free to get creative with the mushroom variety.
Soy Sauce Turkey
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