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
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
Reviews
I've used the same recipe since the first day came out. Moist and flavorful. The drippings make the most delicious gravy ever.
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.