Asian Spiced Turkey

Name: Asian Spiced Turkey
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 19-20 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

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

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 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.

Nutrition Facts

1 each: 328 calories, 9g fat (3g saturated fat), 137mg cholesterol, 866mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 55g protein.

Originally published as Asian Spiced Turkey in Country Woman Christmas 2000

Reviews

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Average Rating:

middjett

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).
ringling

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.