# Shio Koji Turkey Breast with Schmaltz-Fried Latkes and Roasted Winter Vegetables > Shio koji gives the turkey savory depth and tender slices, while schmaltz gives the latkes crisp, lacy edges and rich poultry flavor. Roasted cauliflower, cabbage, and broccolini bring browned sweetness, with a squeeze of lemon to brighten a winter Hanukkah plate. - URL: https://www.chezjk.com/recipes/shio-koji-turkey-breast-with-schmaltz-fried-latkes-and-roasted-cauliflower-brocc - Author: Jonathan Katzman - Cooked and photographed: 2023-12-07 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free ![Shio Koji Turkey Breast with Schmaltz-Fried Latkes and Roasted Winter Vegetables](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F637be1c437b18b36.jpg) ## Shio Koji Roasted Turkey Breast An overnight shio koji marinade seasons the breast throughout and helps it retain moisture. Moderate roasting limits scorching from the koji while a thermometer keeps the lean meat from overcooking. ### Ingredients - 2 lb boneless, skin-on turkey breast, unenhanced and not pre-brined - 60 g gluten-free shio koji - 2 tsp olive oil - 1/2 tsp freshly ground black pepper ### Instructions 1. Rub the shio koji over the turkey, including beneath the skin. Cover and refrigerate for 12–24 hours. 2. Heat the oven to 325°F. Scrape away excess koji, especially visible rice grains on the skin, and pat the skin dry. Do not rinse. 3. Tie the breast into an even shape if necessary. Rub the skin with olive oil, season with pepper, and place skin-side up on a rack in a small roasting pan. 4. Roast for approximately 60–90 minutes, checking early with an instant-read thermometer. The thickest part must reach 165°F; temperature, not color or the clock, determines doneness. Loosely shield the skin with foil if it darkens too quickly. 5. Rest loosely tented for 20–30 minutes while the vegetables roast. Remove any twine and slice across the grain into thick slices. ### Notes - Shio koji varies in saltiness; do not add extra salt before cooking. - If the skin needs more color, briefly broil before resting, watching continuously because koji browns quickly. ## Roasted Cauliflower, Cabbage, and Broccolini A hot oven browns the cauliflower and cabbage while a later addition keeps the broccolini from becoming limp. Lemon cuts through the richness of the latkes. ### Ingredients - 1 small head cauliflower, cut into 1 1/2-inch florets - 1/2 small head green cabbage, cut into 4 narrow wedges with cores intact - 1 bunch broccolini, tough ends trimmed - 3 tbsp olive oil, divided - 3/4 tsp kosher salt, plus more to taste - 1/4 tsp freshly ground black pepper - 1 tbsp fresh lemon juice ### Instructions 1. Heat the oven to 425°F. Use two sheet pans so the vegetables have room to brown. 2. Toss the cauliflower and cabbage with 2 tablespoons olive oil and most of the salt and pepper. Arrange with flat cut surfaces against a sheet pan. 3. Roast for 15 minutes, then turn the cabbage and stir the cauliflower. 4. Toss the broccolini with the remaining oil and seasoning and spread on the second pan. Roast both pans for another 10–15 minutes, until the broccolini has charred tips and tender-crisp stems. 5. Remove each vegetable as it finishes. Give the cauliflower and cabbage up to 5 additional minutes if needed; their edges should be browned and the cabbage core easily pierced. 6. Finish with lemon juice and adjust salt just before serving. ## Homemade Schmaltz and Onion Gribenes Slow rendering produces clean poultry fat for frying and crisp skin cracklings as a useful byproduct. Adding onion after most of the water evaporates lets it caramelize without burning during the long rendering stage. ### Ingredients - 2 lb chicken skin and attached fat, cut into 1/2-inch pieces - 1/2 cup water - 1 medium yellow onion, diced - to taste kosher salt, for the gribenes ### Instructions 1. Place the chicken skin, fat, and water in a wide, heavy pot. Bring to a gentle simmer over medium-low heat. 2. Cook uncovered, stirring occasionally, until the water has evaporated and the skin is frying in its own rendered fat, about 30–45 minutes. 3. Add the onion and continue over low to medium-low heat for 25–45 minutes, stirring more often near the end. Stop when the skin is crisp and golden-brown and the onion is deeply golden, not black. 4. Strain through a fine-mesh sieve into a dry heatproof container. Let the fat cool slightly before transferring to a storage jar. 5. Spread the skin and onion on a paper-towel-lined tray. Season lightly with salt and let cool in a single layer so the gribenes stay crisp. 6. Reserve 1 1/2–2 cups schmaltz for frying the latkes, depending on pan size. Keep the gribenes for serving or later use. ### Notes - Yield varies substantially with the amount of attached fat. Have additional prepared chicken schmaltz available if needed to maintain the frying depth. - Keep the fat golden rather than smoking; scorched onions will make the whole batch bitter. ## Schmaltz-Fried Potato Latkes Thorough squeezing and the potatoes’ recovered starch bind the shreds without a heavy batter. Flattening the latkes in hot schmaltz gives a tender center and the broad, crisp edges that make them worth frying. ### Ingredients - 2 lb russet potatoes, peeled - 1 medium yellow onion - 2 large eggs, beaten - 2 tbsp cassava flour - 1 1/4 tsp kosher salt, plus a little for finishing - 1/2 tsp freshly ground black pepper - 1 1/2–2 cups schmaltz from the rendering component, or additional prepared chicken schmaltz as needed ### Instructions 1. Coarsely grate the potatoes and onion. Place in a clean kitchen towel and squeeze very firmly over a bowl, working in batches, until little liquid comes out. 2. Let the squeezed liquid stand for 5 minutes. Carefully pour off the liquid, leaving the white potato starch settled on the bottom. 3. Add the squeezed potatoes and onion to the recovered starch. Mix in the eggs, cassava flour, salt, and pepper. Cook promptly so the mixture does not sit and release more water. 4. Heat about 1/4 inch of schmaltz in a large cast-iron skillet over medium-high heat to 350°F. Reduce the heat as needed to maintain approximately 335–350°F during frying. 5. Divide the mixture into 8 portions. Add 3–4 portions at a time, flattening each into a roughly 4-inch round about 1/4 inch thick, with loose, ragged edges. Do not crowd the pan. 6. Fry for 4–5 minutes on the first side, until deeply golden and firm underneath. Turn carefully and fry for 3–4 minutes more, until crisp on both sides and tender through the center. 7. Transfer to a wire rack set over a sheet pan and sprinkle lightly with salt. Replenish the schmaltz between batches and let it return to temperature. 8. Serve immediately, or hold uncovered in a 225°F oven for up to 20 minutes. ### Notes - If liquid pools in the mixing bowl, leave it behind when scooping subsequent portions. - If the edges brown before the centers cook, lower the heat and flatten the next batch more thinly. ## Overall Timing / Workflow Rendering ahead removes the longest stovetop task from dinner service. The turkey’s resting window makes room for hot-roasted vegetables while the latkes fry last. ### Instructions 1. The day before: render the schmaltz and make the gribenes. Refrigerate them separately once cooled. Coat the turkey with shio koji and refrigerate overnight. 2. About 2 hours before serving: heat the oven to 325°F and begin roasting the turkey. Cut the vegetables and set out the latke ingredients. 3. About 45 minutes before serving: grate and squeeze the potatoes and onion, but wait to add the salt, eggs, and flour until ready to fry. Prepare the skillet, rack, and sheet pans. 4. When the turkey reaches 165°F: remove it to rest and increase the oven to 425°F. Start the cauliflower and cabbage, adding the broccolini after 15 minutes. 5. During the vegetable roast: mix the latke batter and fry in batches. If possible, use two skillets to finish close to serving time; divide the schmaltz between them and maintain the proper depth. 6. When the vegetables are done: remove them and lower the oven to 225°F if the latkes need a brief hold. Slice the turkey, finish the vegetables with lemon, and serve. ## Plating Keeping the latkes clear of vegetable moisture and turkey juices preserves their crispness. Thick slices and distinct piles give this holiday plate a simple, generous presentation. ### Instructions 1. Place two latkes on each warmed plate without stacking them. 2. Arrange thick turkey slices beside the latkes, keeping any skin facing up. 3. Add a compact pile of cauliflower and cabbage with broccolini alongside. 4. Offer a small bowl of gribenes at the table, or scatter a few over the turkey just before serving. Keep turkey juices off the latkes. ## Leftover Path Separate storage keeps the latkes from absorbing moisture and allows gentle reheating of the turkey. Extra schmaltz remains useful well beyond this meal. ### Instructions 1. Refrigerate turkey, vegetables, latkes, and gribenes separately within 2 hours. Use the cooked meal components within 3–4 days. 2. Recrisp latkes on a rack in a 400°F oven for 10–15 minutes, turning once. Avoid microwaving if crisp edges matter. 3. Reheat turkey covered with a splash of water or stock in a 300°F oven until it reaches 165°F. Alternatively, serve the leftover turkey cold. 4. Reheat vegetables in a hot oven until warmed through and browned at the edges. Briefly recrisp gribenes in the oven, watching closely. 5. Refrigerate clean, unused schmaltz in a sealed jar for up to 1 week, or freeze for up to 3 months. Do not return fat used for frying to the clean storage jar. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.