Asian Style Roasted Turkey
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Servings
9
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Calories
675 kcal
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Course
Main Course
Asian Style Roasted Turkey
Description
The turkey is first immersed whole in a cooled brine containing soy sauce, kosher salt, and a selection of traditional Asian spices and aromatics simmered to release flavor and then chilled. After an overnight brine, the turkey is dried, then placed on a roasting rack alongside seasoned vegetables coated in sesame oil with salt and pepper. Water is added to the roasting tray to maintain moisture during cooking.
The roasting begins at 425°F for an hour to achieve a browned skin, then the temperature is lowered to 350°F to finish cooking evenly. The vegetables roast beneath the turkey, absorbing juices and contributing to the meal. The complex blend of star anise, clove, cinnamon, ginger, and soy sauce in the brine imparts a subtle sweet-spicy-salty profile and aromatic depth to the meat.
After roasting, covering the turkey with foil rests the meat, allowing juices to redistribute for tender slices. This preparation suits a festive occasion or special meal seeking distinctive seasoning beyond traditional western roasts.
Proper cleaning of the turkey's cavity and refrigeration during brining are important for food safety. The use of ice in the brine cools it rapidly, preventing bacterial growth. The recipe's detailed stepwise approach ensures an evenly brined, flavorful bird with aromatic undertones and moist meat.
Ingredients
- 11.62 pounds whole turkey
- 1 cup water (add to the tray and vegetables to bake the whole turkey)
Asian Turkey Brine :
- 12 cups water
- 10 pieces star anise
- 1 teaspoon clove
- 4 ticks green onion
- 1 onion (Medium size)
- 8 lices ginger (2 oz, medium thick)
- 1 whole garlic
- 2 ticks cinnamon stick
- ½ cup soy sauce
- 1 cup kosher salt
- 6 cups ice
Vegetables mix:
- 3 potato medium
- 4 carrot small
- 3 ticks celery
- 1 tablespoon sesame oil (Can use vegetable oil)
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper ( A pinch)
Instructions
- Peel off one whole garlic and mash it a little bit.
- Cut a piece of ginger (2 oz) into 8 slices.
- Peel and cut a medium sized onion into half.
- Wash and cut 4 sticks of green onion into strips.
- Pour 12 cups of water into a big pot. Then, add 1 cup of kosher salt, 1 onion, 4 sticks of green onion, 8 slices of ginger, 2 sticks of cinnamon sticks, 10 pieces of star anise, 1 teaspoon of clove, 1 whole garlic and ½ cup of soy sauce. Next, turn on medium to high fire to boil them, until it's boiling. Then, turn to a small fire and simmer for 15-30 minutes.
- After that, add 6 cups of ice into the brine water and let it cool off. Remember to let the liquid completely cool down. Then, immerse the whole turkey ( I used 11.62 pounds) starting with the breast side for a few hours and turn the other side. Brine the turkey for a day and overnight in the refrigerator.
- Take the brined turkey out of the pot, use a paper towel to dry it and put it through the angel fruit cake stand. Cut up 3 potatoes, 4 carrots, 3 sticks of celery and mix them with 1 tablespoon of sesame oil, ⅛ teaspoon of salt and ⅛ teaspoon of black pepper. Then, lay the mixed vegetables around the tray.
- Preheat the oven for 425 F. Add one cup of water around the tray and vegetables. Bake the whole turkey at 425 F for an hour. Then, change the temperature to 350 F and bake around 1.5 hours until it reaches 165 F internal temperature.***(The baking time depends on the size of the turkey. Most of the time for non-stuffing turkey is every 13 minutes per pound and stuffing turkey is 15 minutes per pound. In this Asian turkey recipe, the turkey is 11.62 pounds. (11.62 pounds x 13 minutes)/60 minutes = 2.52 hours. I round up to 2.5 hours total bake time. Usually I roast it until the last 30 minutes. Then, I keep checking if it reaches 165 F internal temperature. Remember don’t over bake the turkey because it will be very dry.)
- Next, cover the whole turkey and rest for 5-10 minutes before cutting up.
Notes
- Clean and rinse the turkey thoroughly, removing neck and guts before brining.
- Boil the brine with the Asian spices and soy sauce to extract aroma, then cool before adding ice to chill rapidly.
- Fully cool the brine before submerging the turkey; brine the turkey breast-side down and turn it to the other side after several hours, refrigerating overnight.
- Dry the turkey with paper towels after brining to remove excess moisture before roasting.
- Add potatoes, carrots, celery, sesame oil, salt, pepper, and water to the roasting tray to cook alongside the turkey.
- Roast at 425°F for the first hour, then reduce to 350°F for the remaining time.
- After roasting, cover the turkey with foil and rest it for 5-10 minutes before carving to let juices redistribute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 15g | 5% |
| Protein | 94g | 188% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 299mg | 100% |
| Sodium | 13849mg | 577% |
| Potassium | 1415mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 4822IU | 96% |
| Vitamin C | 11mg | 12% |
| Calcium | 119mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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