Easy Peking-style Turkey
This easy Peking-style turkey is classy and a showstopper! If you love Peking sauce, give this Peking-style roast turkey a try! It's tender, flavorful, and cooked to perfection. A Thanksgiving favorite!
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Ingredients
- 1 13-pound turkey
- Hoisin sauce
- Steamed buns or roti
Marinade
- 1 4-inch ginger
- 1 stalk lemongrass
- 4 cloves garlic smashed
- 1 cup soy sauce
- 1 cup dark soy sauce
- 8 cups water
Glaze
- 2 tablespoons rice wine vinegar
- 2 tablespoons 5-spice powder
- ¼ cups soy sauce
- ¼ cups honey
- 4 tablespoons unsalted butter
Instructions
- Bring water to a boil and add garlic, ginger, lemongrass, salt, sugar, soy sauce, and dark soy sauce. Reduce the heat to medium-low and lower the turkey into the pot. Cover for 30 minutes
Glaze
- In a medium saucepan, melt the butter. Whisk in rice wine vinegar, five-spice powder, butter, saoy sauce, and honey
Oven-roast Turkey
- Preheat the oven to 400F. In a large roasting pan, fit a roasting rack and place the turkey on top. Brush all over with the glaze, lower oven to 350F and roast the turkey, basting every 20 minutes for about 2 hourss, or until a thermometer inserted in the thigh registers 165F. If the turkey browning too quickly, tent it with a pieve of foil. Let it rest for 30 minutes before carving