Day 1 of #TurkeyWeek! I’ll be sharing my favorite turkey and leftover turkey recipes all week as we head into my favorite holiday: Thanksgiving. If you prefer a more traditional whole-bird method, try an excellent tutorial on how to smoke a turkey.
I’m pretty excited that Thanksgiving is almost here. I love everything about it—the food, family, crisp weather, and the chance to be grateful. It’s my favorite time of year, and I’m passing the tradition on to my kids. Every year my son, whose birthday falls a week or so before Thanksgiving, still asks for a full roasted turkey for his birthday meal.
That usually means either roasting a full Thanksgiving feast twice within two weeks or getting creative with one of the meals and keeping the other more traditional. You probably know which option I pick.
Today’s turkey is fantastic—simple to prepare yet packed with flavor. This recipe doesn’t use a brine, but that doesn’t mean it’s dry. The secret is the cooking method: minimal fuss, no constant basting, and a focus on developing a crisp, flavorful skin. The result is a bird with great texture and juicy meat.
I’m not a fan of cooking stuffing inside the bird, and this turkey really isn’t a candidate for that. Instead, add aromatics to the cavity for flavor and moisture, and bake any stuffing separately. The flavors here lean toward Asian-inspired ingredients—five-spice, honey, pear, scallions, and ginger—but the turkey doesn’t taste overtly Asian. The meat is moist and subtly scented, making a delightful departure from traditional herb-heavy turkeys while still pairing well with mashed potatoes, yams, and classic Thanksgiving sides.
Where this turkey really shines is in leftovers. Of course you can make classic dishes like turkey tetrazzini, pot pie, soup, and turkey salad. But because the seasoning is versatile and not dominated by sage and rosemary, the leftovers also work beautifully in turkey pho (coming later this week), turkey fried rice, barbecue turkey pizza (also coming this week), and many other dishes.
Cook’s Notes
- I prefer a heavy-duty roasting pan for stability and even roasting. Disposable aluminum pans are convenient but more temperamental—if you use one, set it on a rimmed half-sheet pan for support and lift the sheet pan rather than the aluminum pan directly.
- Make your own Five Spice Mix if you can. Homemade blend has a clearer, brighter flavor than most store-bought versions.
- Optionally remove the drumsticks before roasting and place them beside the bird in the rack. This helps the dark meat cook more evenly and allows you to remove the breast when it’s done while leaving the drumsticks to finish cooking without overcooking the white meat. When serving, you can position the legs against the bird on the platter to retain a traditional presentation.
- Do not brush honey on the turkey at the start of roasting. Honey burns quickly and can blacken the skin. Wait until the final half hour to add the honey so it caramelizes nicely without burning.
- Instead of brining, stuff the cavity with aromatics—pear, scallions, garlic, and ginger—to add moisture and internal basting. Toss the pears and garlic with a little honey before stuffing to boost flavor and moisture.
- Start roasting at a high temperature (500°F) to develop color and crisp skin, then lower the oven to finish cooking. This gives you a juicy bird with nicely caramelized, textured skin.
- Save the carcass for stock. The broth from this turkey is excellent for soups like turkey pho or for using in other recipes.
Five Spice Roasted Turkey
Rebecca Lindamood
Pin Recipe
Ingredients
- 12 to 14 pound thawed or fresh turkey Optional: detach drumsticks for more even cooking; giblets removed and reserved
- 2 large ripe pears, quartered
- 4 garlic cloves unpeeled
- 1 bunch scallions washed
- 1 2- inch piece of fresh ginger root split in half
- 2 tablespoons plus 2 tablespoons honey divided
- 2 teaspoons plus 2 teaspoons kosher salt divided
- 1/4 cup canola or peanut oil
- 2 tablespoons Five Spice Powder homemade or purchased
Instructions
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Preheat oven to 500°F with a rack positioned in the lower third of the oven.
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Spray a roasting rack with nonstick cooking spray and place it in a roasting pan. Position the turkey breast-side up on the rack. If you removed the drumsticks, lay them alongside the turkey. In a small bowl, toss the quartered pears and garlic with 2 tablespoons honey and 2 teaspoons kosher salt. Stuff the pears, garlic, ginger, and scallions into the turkey cavity. Pour the oil evenly over the turkey and sprinkle with the Five Spice Powder and remaining kosher salt. Use your hands to rub the oil and spices all over the bird. Roast at 500°F for 30 minutes.
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After 30 minutes, lower the oven to 350°F. Continue roasting until an instant-read thermometer registers 160°F in the breast and 170°F in the thigh/drumstick. For a 12–14 pound bird this usually takes about 2 hours total. About 30 minutes before the turkey is done, brush the breasts with the remaining 2 tablespoons of honey. Return to the oven until the honey is caramelized and sticky.
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Remove the turkey from the oven and tent lightly with foil. The internal temperature can rise another 10°F as it rests.
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Carve and serve.
Nutritional information is an estimate and provided as a courtesy. Calculate nutritional values using the exact ingredients you use.
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This is my second post in my commitment to post every single day in November for NaBloPoMo (National Blog Posting Month). Follow along all month for recipes, family stories, and a few giveaways.