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Asian Five-Spice Roast Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 145 reviews
  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 12 hours 45 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Asian Fusion

Description

This Asian Five-Spice Roast Turkey recipe infuses traditional roast turkey with the aromatic complexity of Chinese five-spice powder, soy sauce, and Shaoxing cooking wine for a flavorful and juicy centerpiece. Marinated overnight and slow-roasted to perfection, this dish is perfect for a festive occasion or a special family dinner, featuring tender meat with a crispy, golden-brown skin enhanced by a savory marinade and delicate herbs.

Ingredients

Scale

Turkey and Aromatics

  • 1 (10-12 lb.) whole turkey, neck and giblets removed
  • 1/2 medium onion
  • 1/2 lemon
  • 1 head of garlic, cut in half lengthwise
  • 4 sprigs fresh thyme

Five-Spice Marinade

  • 1 tablespoon five-spice powder
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing cooking wine
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons sugar
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper

Instructions

  1. Prepare the Turkey: Remove the neck and giblets from the turkey cavity, and wash the turkey thoroughly. Pat it dry completely with paper towels to ensure the marinade adheres properly.
  2. Make the Marinade: In a small bowl, whisk together the five-spice powder, soy sauce, Shaoxing cooking wine, olive oil, sesame oil, Worcestershire sauce, sugar, salt, and ground black pepper until it forms a smooth paste.
  3. Marinate the Turkey: Place the turkey on a cutting board. Rub half of the marinade over the entire turkey including inside the cavity and underneath the breast skin. To get the marinade under the skin, gently loosen the skin over the breast with a knife and spoon, place 2 tablespoons of marinade under the skin, and press to spread evenly. Insert onion, lemon, garlic halves, and thyme sprigs inside the cavity. Optionally tie the legs together with kitchen string to truss. Place the turkey breast side up on a roasting rack inside a pan, cover tightly with foil, and refrigerate for at least overnight and up to 2 days. Store the remaining marinade in the refrigerator.
  4. Bring to Room Temperature: Remove the turkey from the refrigerator about 2 hours before roasting to let it come to room temperature, ensuring more even cooking.
  5. Preheat the Oven: Heat the oven to 450°F (232°C), placing a rack on the lowest level of the oven. Remove the upper rack to make room for the turkey if needed.
  6. Roast at High Temperature: Brush the turkey generously with the remaining marinade. Add 1/2 cup of water to the bottom of the roasting pan to prevent drippings from burning. Place the pan on the lowest rack and roast for 45 minutes at 450°F to sear the skin and lock in juices.
  7. Continue Roasting at Lower Temperature: Reduce the oven temperature to 350°F (177°C) and continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. This will take about 1.5 hours for a 10-12 pound turkey. Every 30-45 minutes, baste the turkey by tilting the pan to collect juices and brushing them over the skin. Tent loosely with foil if the skin browns too quickly.
  8. Rest the Turkey: Remove the turkey from the oven and cover loosely with foil. Let it rest for 20 minutes to allow juices to redistribute and the internal temperature to rise to about 170°F (77°C).
  9. Serve: Carve the turkey with a sharp knife or electric carving knife. Save the pan drippings for homemade gravy if desired.

Notes

  • Marinating overnight enhances flavor and moisture retention, but up to 2 days is acceptable for more intensity.
  • Trussing the legs helps maintain the turkey’s shape and promotes even cooking.
  • Bringing the turkey to room temperature before roasting prevents uneven cooking and drying out.
  • Using a meat thermometer is critical to avoid over- or under-cooking.
  • Basting helps achieve golden, crispy skin while preventing the five-spice rub from burning.
  • Covering with foil during resting keeps the turkey moist and tender.
  • Pan drippings can be used to make a delicious homemade gravy.

Nutrition

  • Serving Size: 1 slice (about 180g)
  • Calories: 320
  • Sugar: 2.5g
  • Sodium: 950mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0.8g
  • Protein: 36g
  • Cholesterol: 115mg

Find it online: https://piesbypaula.com/asian-five-spice-roast-turkey-recipe/