• prep: 0 hr
  • cook: 5 hr
  • total: 5 hr
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  • servings:
  • Summary

    Pushing a buttery spice paste underneath the turkey's skin allows the flavor to perfume the meat—and gives it extra juiciness. Here, we use the favorite Indian combination of garlic and ginger paste, along with the technique of toasting spices and then grinding them, for the freshest, most powerful result. Though the paste may smell pungent, its flavor, once the turkey has been cooked, is quite gentle.

    Ingredients

    • 1 teaspoon black peppercorns
    • 1 teaspoon Sichuan peppercorns
    • 1 teaspoon coriander seeds
    • 2 whole cloves
    • 1/2 teaspoon star anise pieces
    • 4 teaspoons coarse sea salt
    • 2 tablespoons finely grated (with a Microplane) peeled ginger (a 5-inch piece)
    • 2 tablespoons finely grated (with a Microplane) garlic (8 cloves)
    • 2 tablespoons unsalted butter, softened
    • 1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, reserving neck and giblets (discard liver)
    • 2 tablespoons vegetable oil
    • 2 bunches scallions, coarsely chopped
    • 2 carrots, coarsely chopped
    • 2 celery ribs, coarsely chopped
    • 6 (1/4-inch-thick) slices fresh ginger
    • 1 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
    • 4 to 5 cups reduced-sodium chicken broth
    • 1 tablespoon soy sauce
    • 3 tablespoons cornstarch
    • Equipment: an electric coffee/spice grinder; kitchen string; a V-shaped roasting rack; a 17- by 14-inch roasting pan; a 1-quart measuring cup; a fat separator (optional)
    • kitchen string
    • 1 V-shaped roasting rack
    • 1 17- by 14-inch roasting pan
    • 1 1-quart measuring cup
    • 1 fat separator

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 1184 % Daily Value *
    • Total Fat: 114 g 175.28%
    • Saturated Fat: 34 g 169.21%
    • Trans Fat: 0 g %
    • Cholesterol: 461 mg 153.7%
    • Sodium: 1746 mg 72.75%
    • Calcium: 59 mg 5.93%
    • Potassium: 409 mg 11.7%
    • Magnesium: 0 mg 0%
    • Iron: 13 mg 74.47%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 11 g %
    • Dietary Fiber: 2 g 7.01%
    • Sugar: 5 g
    • Protein: 18 g
    • Alcohol: 6 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 22 g
    • Vitamin A 519.5%
    • Vitamin C 34.55%
    • Vitamin D 49.65%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat22
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq

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