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Salted Roast Turkey with Orange and Fall Spices


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Rate this recipe 4.8/5 (4 Votes)


  • 2 whole star anise
  • 2 tsp Szechuan peppercorns
  • 1 tsp whole cloves
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 cinnamon stick, broken into 3 pieces
  • 1/3 cup + 1 TBS kosher salt
  • 1 large orange, peel removed in long strips with peeler and finely chopped
  • 1 14-16 lb turkey
  • 6 chopped green onions
  • 1 orange, chopped with peel
  • 1/4 cup chopped peeled fresh ginger
  • 2 whole star anise
  • 1 cinnamon stick, broken into 3 pieces
  • 2 TBS soy sauce
  • 2 TBS mild-flavored light molasses
  • 1/2 cup butter, softened
  • 2 cups turkey stock


Adapted from


Step 1


Coarsely grind first 5 ingredients in spice mill; transfer to small bowl. Place cinnamon stick in spice mill and grind coarsely; add to bowl. Can be made 1 week ahead. Add peel before using.


1. Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey. Wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with spiced salt. Refrigerate 18-24 hours.

2. Mix green onions and next four ingredients in medium bowl.

3. Set rack at lowest position in oven and preheat oven to 325F. Mix soy sauce and molasses in small bowl; reserve for glaze. Rinse turkey inside and out; pat very dry. Divide chopped green onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Turn wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups turkey stock.

4. Roast turkey for 45 minutes. Baste with pan juices. Continue to roast until a thermometer inserted into the thickest part of the thigh registers 170F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3.5 hours longer. Brush turkey with soy sauce glaze twice during last 30 minutes of cooking time.

5. Transfer turkey to platter. Tent very loosely with foil and let rest for 30 to 45 minutes. Reserve roasting pan with juices for gravy.


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