Seattle Now Teriyaki turkey: making the Thanksgiving staple uniquely Seattle
Nov 27, 2025
Chef Taichi Kitamura, co-owner of Sushi Kappo Tamura, shares his culinary journey and introduces a unique twist on Thanksgiving with teriyaki turkey. He reminisces about his first Thanksgiving and the challenges of cooking turkey. Kitamura innovatively debones the bird and incorporates a savory teriyaki marinade, inspired by his daughter's love for chicken teriyaki. His tips on tools and side pairings like steamed rice and green bean salad make this a must-listen for anyone looking to elevate their holiday feast.
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First Thanksgiving Sparked A Turkey Obsession
- Taichi Kitamura first tasted Thanksgiving turkey as an exchange student in 1991 and loved a Butterball cooked in a bag.
- That moist first memory shaped his decades-long quest for a juicy turkey with a crispy exterior.
Debone For Even Cooking
- Deboning and butterflying turkey pieces gives precise control over cooking and fixes uneven doneness.
- Kitamura used his sushi knife skills to achieve uniform thickness and reliable results.
Sharpen Your Knife And Score Generously
- Use a very sharp knife to break down the bird quickly and safely.
- Puncture and deeply score the meat so the teriyaki marinade penetrates evenly.