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Allow the boneless turkey roast to thaw completely in the refrigerator for one day. Then, remove the plastic bag, but leave the attached netting on.
In a food blender, add all marinade ingredients including soy sauce, onion, brown sugar, garlic, sesame seeds, ginger, and sesame oil. Blend for one minute until smooth.
Transfer the thawed turkey into a zip-loc bag and slowly pour in the prepared marinade. Press the air out of the bag and seal tightly. Press the marinade around the turkey to fully coat. Transfer the turkey into the refrigerator and marinate for at least 1 hour, up to overnight.
Preheat the oven to 325 F. Remove turkey from the zip-loc bag and place it on the rack of a shallow roasting pan. Reserve the marinade and set aside.
Roast the turkey uncovered for about 2.5 hours, until internal temperature reaches 165F as read on a meat thermometer. Turn the turkey roast over once, halfway through cooking.
To develop a darker brown crust, brush olive oil over the turkey roast and broil for 3-4 minutes. Let the turkey rest for 10 minutes before carving.
Transfer the reserved marinade into a small saucepan and add one teaspoon of flour. Whisk until smooth. Heat over medium heat, and stir continuously until thickened to a desired consistency, about 2-3 minutes.
Use kitchen scissors to carefully remove the netting from turkey roast and carve into slices. Pour the sesame sauce on top, as desired.