Description
This Asian Five-Spice Roast Turkey is a flavorful twist on a classic holiday bird, infused with aromatic five-spice powder and a savory marinade of soy sauce, Shaoxing wine, and sesame oil. Marinated overnight and roasted to perfection, this turkey features crispy skin and juicy, tender meat, ideal for festive gatherings and special occasions.
Ingredients
Scale
Turkey and Aromatics
- 1 (10-12 lb.) whole turkey, neck and giblets removed
- 1/2 medium onion
- 1/2 lemon
- 1 head of garlic, cut in half lengthwise
- 4 sprigs fresh thyme
Five-Spice Marinade
- 1 tablespoon five-spice powder
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing cooking wine
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 teaspoon Worcestershire sauce
- 2 teaspoons sugar
- 1 tablespoon salt
- 1 teaspoon ground black pepper
Instructions
- Prepare and marinate the turkey: Remove the turkey neck and giblets from the cavity and wash the turkey thoroughly. Pat dry with paper towels. In a bowl, whisk together five-spice powder, soy sauce, Shaoxing wine, olive oil, sesame oil, Worcestershire sauce, sugar, salt, and pepper to form a smooth marinade paste. Spread half the marinade all over the turkey, including inside the cavity and beneath the breast skin by loosening it carefully. Transfer the bird breast side up onto a roasting rack and stuff the cavity with onion, lemon, garlic, and thyme. Tuck wings underneath and optionally truss the legs. Cover tightly with foil and refrigerate to marinate overnight up to 2 days, reserving remaining marinade.
- Bring turkey to room temperature: Remove the turkey and marinade from the refrigerator and let stand on the counter for about 2 hours to come to room temperature, ensuring even roasting.
- Preheat oven and prepare roasting setup: Preheat your oven to 450°F (230°C). Position an oven rack at the lowest level for the turkey and remove or relocate a secondary rack to accommodate the bird.
- Roast the turkey initially at high heat: Brush the turkey with the remaining marinade. Pour 1/2 cup water into the roasting pan to prevent drippings from burning. Place the turkey on the lowest rack and roast for 45 minutes at 450°F to develop crispy skin.
- Continue roasting at lower temperature: Reduce oven temperature to 350°F (175°C). Roast until the internal temperature in the thickest part of the breast reaches 165°F (74°C), approximately 1.5 hours more. Every 30-45 minutes, remove the pan, tilt it to release cavity juices, and use a brush to baste the turkey with the pan drippings. Tent with foil if skin begins to over-brown.
- Rest the turkey: Remove from oven and lightly cover loosely with foil. Let rest for 20 minutes to allow juices to redistribute and internal temperature to rise to about 170°F.
- Carve and serve: Remove the drippings for gravy if desired. Carve the turkey using a sharp or electric knife and serve immediately.
Notes
- Allowing the turkey to come to room temperature before roasting helps it cook more evenly.
- Loosening the skin carefully is essential to avoid tearing and to evenly spread marinade under the skin.
- Using a meat thermometer ensures the turkey is perfectly cooked without drying out.
- Tenting with foil during roasting prevents over-browning of the delicate five-spice rub on the skin.
- Resting the bird before carving helps retain moisture and improves flavor.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
