Transform Your Thanksgiving with Turkey Yakitori

Prepare the turkey by butchering it into various parts: breasts, hindquarters, and carcass.

Make sure to use the whole bird and honor every part, including drumsticks, thighs, wings, and meatballs.

Start butchering by slicing the skin and making cuts to separate the oyster meat from the hindquarter.

Use a sharp knife and a dry surface for butchering, focusing on poking and snipping rather than heavy cutting.

Trim the turkey into bite-sized pieces, no wider than one inch, for skewering.

Gather skewers; the creator prefers bamboo skewers for their stability and ease of use.

Prepare the Thanksgiving togarashi seasoning by drying fresh thyme in the microwave, then mixing it with chili flakes, lemon zest, and salt.

Make stock using the turkey carcass, adding peppercorns, sage, and enough water to cover the bones, then pressure cook it to extract flavor.

Reduce the stock into a glaze by adding soy sauce, orange, and cranberries, then brush it onto the skewers while grilling.

Grill the skewers over white oak charcoal for a smoky flavor, arranging them from most tender to most chewy.

Equipment Needed

Spice Level:

Dietary

Allergens