Asian Spiced Turkey Recipe
Asian Spiced Turkey Recipe photo by Taste of Home

Asian Spiced Turkey Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 3-1/2 hours + standing
MAKES:18-20 servings
TOTAL TIME: Prep: 15 min. Bake: 3-1/2 hours + standing
MAKES: 18-20 servings

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

  1. 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.
Originally published as Asian Spiced Turkey in Country Woman Christmas Annual 2000, p24

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Asian Spiced Turkey

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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3 Star
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MY REVIEW
Reviewed Aug. 24, 2014

"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)."

MY REVIEW
Reviewed Dec. 10, 2009

"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."

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