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Asian Spiced Turkey

Asian Spiced Turkey
I have my mother and our Chinese heritage to thank for this moist and savory turkey. The vanilla, aniseed and apple juice make the basting sauce unique. —K. Fung, Stoneham, Massachusetts
18-20 ServingsPrep: 15 min. Bake: 3-1/2 hours + standing

Ingredients

  • 2 to 3 celery ribs
  • 1 to 2 green onions
  • 1 turkey (16 to 20 pounds)
  • 3 cups water, divided
  • 1 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup apple juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon aniseed, crushed
  • 1/8 teaspoon each ground cinnamon, nutmeg and cloves

Directions

  • Place celery and onions inside the turkey cavity. In a small bowl,
  • combine 1 cup water, soy sauce, sugar, apple juice, vanilla and
  • seasonings; mix well. Place turkey, breast side up, on a rack in a
  • roasting pan; pour remaining water into the pan. Pour 1/4 cup soy
  • sauce mixture into the cavity and another 1/4 cup over turkey; set
  • remaining sauce aside. Bake, uncovered, at 325° for 3-1/2 to 4
  • hours or until a meat thermometer reads 180°, basting
  • occasionally with remaining sauce. When turkey begins to brown,
  • cover lightly with foil. Cover and let stand for 20 minutes before
  • carving. Yield: 19-20 servings.
© Taste of Home 2013

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Asian Spiced Turkey (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013