- 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
- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Asian Spiced Turkey
"As i not a real fan of poultry, this was ok for a poultry dish. I used chicken, as we are just 2. Cooked it for 2.5 hrs. Was moist. But a majority of the marinade flavor was only on the skin. I will try the marinade recipe again, but will cut up the chicken in advance and allow the parts to marinade overnight for the flavor to really sink into the meat. I think then I will truly be able to appriciate the flavor. (cant help but wonder how duck would be....may have to try that)."
"This Turkey is wonderful, it's moist not dry like a lot of Turkey recipes. I have made this for family and friends three times in the last month and half."