Turkey in a Wok

A cast iron wok is the perfect roasting vessel for a Thanksgiving turkey. The bowl shape is large enough to hold up to a 6kg bird, and the superior heat retention of cast iron helps to cook the bird evenly from below. Most turkeys come frozen, and often they’re pre-brined. Start this recipe with a thawed bird, and if your turkey is pre-brined, skip the brining steps and start with the cooking.



Prep time

15 minutes

Cook time

2-4 hours



Cook it with our

35.56 Cm Cast Iron Wok



  • 4 lt vegetable broth
  • 1 cup kosher salt
  • ¾ cup dark brown sugar
  • 1 ginger root, sliced into 2″ pieces, unpeeled
  • 6 garlic cloves, crushed
  • Peel from 2 whole oranges
  • Peel from 2 whole lemons
  • 4 sprigs rosemary (or 2 tablespoons), chopped
  • 1 tablespoon whole peppercorns
  • 4 bay leaves
  • 4lt ice water

  • 1 turkey (4-6 kg)
  • Cooking oil of your choice (we used Lodge seasoning spray, which is canola oil)
  • Cast iron trivet
  • Aluminum foil


  1. In a large stock pot combine all ingredients except ice water and simmer, stirring occasionally, until salt and sugar are completely dissolved, about 10 minutes.
  2. Remove from heat and cool in refrigerator until ready to use.
  3. Mix brine and ice water in a large cooler. Truss the turkey legs and place turkey in the cooler, making sure it is completely submerged. You may need to place a bowl on top of the turkey to weigh it down.
  4. Close cooler lid and brine turkey for 4-24 hours, flipping halfway through the process.
  5. Remove from brine and rinse with cold water. Discard the brine. Pat the turkey dry with paper towels.
  1. Adjust oven rack to lowest position. Preheat oven to 260°C. Spray inside of wok with cooking oil.
  2. Place oiled cast iron trivet inside of the wok. If you don’t have a trivet, loosely fold a large piece of aluminum foil into a 15 cm square, about 2.5 cm thick, and place it in the bottom of the wok.
  3. Place turkey in the wok, breast side up. Spray turkey with cooking oil and roast for 30 minutes.
  4. Cover bird with foil and lower oven to 180°C. Cook until the internal temperature reaches 74°C, about 2-4 hours depending on the size of the bird.
  5. Let turkey rest, covered loosely in foil, for 15-30 minutes before carving.

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