Asian Turkey with Asian Spices Brine - Oh My Food Recipes (2024)

Jump to Recipe Jump to Video Print Recipe

Holiday season is coming! Want to try different roasted whole turkey recipes. Check out this Asian style marinated or brined turkey recipe. Amazing aroma of Asian spices, different ways to roast this tender and juicy Asian spiced turkey like baked whole chicken and roast duck recipes.

Ready for your feast? Check out these dinner rolls, ham fried rice, chicken gnocchi soup, vegetable chow mein, orange chicken, caramel popcorn and California rolls recipes for your next meal, feast and gathering event too!

Asian Turkey with Asian Spices Brine - Oh My Food Recipes (1)

How to cook a whole turkey?

A large roasted turkey is a centerpiece for traditional Thanksgiving feast in the United States and Canada. Also, turkey is big and most people will brine the whole turkey, then roast it in the oven.

How to season a whole turkey?

Traditionally, people like to brine the whole turkey a day in salty water with herbs such as parsley, rosemary, bay leaves and sage.

What are the ingredients for Asian turkey marinated?

I like to use Asian spices to brine or marinade the whole turkey for a day or two before baking it.

This Asian style turkey recipe, I use star anise, clove, ginger, garlic, green onion, onion, cinnamon sticks, salt and soy sauce to make the brine water. The aroma of Asian spices not only smells great, but also makes the turkey delicious.

Asian Turkey with Asian Spices Brine - Oh My Food Recipes (2)

How to cook a turkey in the oven to be moist?

There are different ways to roast a whole turkey in an oven. Most people use high temperatures to seal the breast and back first. Then, drop the temperature and slowly roast it until it’s golden brown and the internal temperature reaches 165F.

For the past few years, I have tried other methods to cook a whole turkey like a homemade rotisserie chicken and roast duck that bake a whole turkey up straight using an angel fruit cake stand. In this way, the turkey can be roasted evenly and the meat is very moist and juicy.

However, there is a limitation for using the angel fruit cake stand to roast a turkey, it cannot be too big. From my experience, the turkey is around 11-12 pounds that fit in the cake stand and sit up. Unless, you buy a sturdy and bigger rack for a bigger size of turkey. Personally, I prefer a smaller turkey because it takes less time to bake it and easier to handle.

Cooking tips for how to roast an Asian style turkey:

  • Clean the guts and take out the neck and rinse the turkey well
  • Boil a pot of water. Then, add kosher salt, soy sauce and Asian spices. Wait until it’s boiling and turn the fire small. Then, let it simmer for 15-30 minutes, so it helps to release the Asian spices aroma.
  • Add ice to the hot brine water in order to speed up the process of cooling off the brine water.
  • Wait until the brine water completely cools off and immerses the whole turkey. Start with the breast side first for a day and flip the other side.
  • Use paper towels to dry off the turkey.
  • Add vegetables and water on the side of the tray.
  • Bake at 425 F for an hour, then drop the temperature at 350 F for the rest of the time.
  • After roasting the whole turkey, cover it with foil for about 5-10 minutes before cutting it up.

FAQs:

How to prepare a turkey?

Thaw the turkey in the refrigerator a couple days before. Then, clean the guts and take out the neck. Then, rinse it well. After that, brine the whole turkey for a day or two.

How to keep the turkey moist after cooking?

Use a foil to cover the whole turkey and let it rest for 5-10 minutes before slice up.

What is the temperature and how long to roast a whole turkey in an oven?

Most of the time for non-stuffing turkey is every 13 minutes per pound and stuffing turkey is 15 minutes per pound.

Starting at 425 F high temperature to bake and seal the turkey for an hour, so it has a nice and golden brown skin. After that, drop the temperature to 350 F and roast it the rest of time.

Usually, I calculate the rough time and 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.

Instructions for how to roast a whole Asian brine turkey in an oven:

Asian Turkey with Asian Spices Brine - Oh My Food Recipes (3)

Preparation:

  1. Peel off one whole garlic and mash it a little bit.
Asian Turkey with Asian Spices Brine - Oh My Food Recipes (4)

2. Cut a piece of ginger (2 oz) into 8 slices.

Asian Turkey with Asian Spices Brine - Oh My Food Recipes (5)

3. Peel and cut a medium sized onion into half.

Asian Turkey with Asian Spices Brine - Oh My Food Recipes (6)

4. Wash and cut 4 sticks of green onion into strips.

Asian Turkey with Asian Spices Brine - Oh My Food Recipes (7)

5. 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.

Asian Turkey with Asian Spices Brine - Oh My Food Recipes (8)

6. 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.

Asian Turkey with Asian Spices Brine - Oh My Food Recipes (9)

7. 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.

Asian Turkey with Asian Spices Brine - Oh My Food Recipes (10)

Baking:

8. 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 baking 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.)

Asian Turkey with Asian Spices Brine - Oh My Food Recipes (11)

9. Next, cover the whole turkey and rest for 5-10 minutes before cutting up.

Enjoy this Asian style marinade whole turkey recipe! Also, check out these Chinese BBQ pork char siu, mouth watering chicken, spicy lemon shrimp, kung pao chicken, papaya milk, BBQ ribs recipes.

You May Also Like These Recipes:

  • EASY HOT CHOCOLATE BALLS
  • HONG KONG BORSCHT SOUP
  • CINNAMON HONEY BUTTER
  • NO KNEAD ROSEMARY GARLIC BREAD

Subscribe Oh My Food Recipesto get our new recipes delivered straight to your inbox! Follow along onFacebook,PinterestandInstagramfor all the latest updates.

Asian Turkey with Asian Spices Brine - Oh My Food Recipes (12)

Asian Style Roasted Turkey

This Asian style roasted turkey use Asian spices to brine the whole turkey for a day or two before baking it in the oven.

5 from 8 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Asian

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Servings: 9

Calories: 675kcal

Author: Tracy O.

Video

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 sticks Green onion
  • 1 Onion (Medium size)
  • 8 slices Ginger (2 oz, medium thick)
  • 1 whole Garlic
  • 2 sticks Cinnamon sticks
  • ½ cup Soy sauce
  • 1 cup Kosher salt
  • 6 cups Ice

Vegetables mix:

  • 3 Potatoes medium
  • 4 Carrots small
  • 3 sticks Celery
  • 1 tablespoon Sesame oil (Can use vegetable oil)
  • teaspoon Salt
  • 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

COOKING TIPS FOR HOW TO ROAST AN ASIAN STYLE TURKEY:

  • Clean the guts and take out the neck and rinse the turkey well
  • Boil a pot of water. Then, add kosher salt, soy sauce and Asian spices. Wait until it’s boiling and turn the fire small. Then, let it simmer for 15-30 minutes, so it helps to release the Asian spices aroma.
  • Add ice to the hot brine water in order to speed up the process of cooling off the brine water.
  • Wait until the brine water completely cools off and immerses the whole turkey. Start with the breast side first for a day and flip the other side.
  • Use paper towels to dry off the turkey.
  • Add vegetables and water on the side of the tray.
  • Bake at 425 F for an hour, then drop the temperature at 350 F for the rest of the time.
  • After roasting the whole turkey, cover it with foil for about 5-10 minutes before cutting it up.

Nutrition

Calories: 675kcal | Carbohydrates: 15g | Protein: 94g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 299mg | Sodium: 13849mg | Potassium: 1415mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4822IU | Vitamin C: 11mg | Calcium: 119mg | Iron: 7mg

Tried this Recipe? Pin it for Later!Mention @OhMyFoodRecipes or tag #OhMyFoodRecipes!

Asian Turkey with Asian Spices Brine - Oh My Food Recipes (2024)

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Patricia Veum II

Last Updated:

Views: 6039

Rating: 4.3 / 5 (44 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Patricia Veum II

Birthday: 1994-12-16

Address: 2064 Little Summit, Goldieton, MS 97651-0862

Phone: +6873952696715

Job: Principal Officer

Hobby: Rafting, Cabaret, Candle making, Jigsaw puzzles, Inline skating, Magic, Graffiti

Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.