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Five-Spice Roasted Turkey with pear, scallions, and garlic from foodiewithfamily.com
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5 from 2 votes

Five Spice Roasted Turkey

Author Rebecca Lindamood

Ingredients

  • 12 to 14 pound thawed or fresh turkey Optional: use a sharp knife to detach the 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

  • Preheat oven to 500°F with a rack positioned in the lower 1/3rd of the oven.
  • Spray a roasting rack generously with non-stick cooking spray and place in a roasting pan. Position the turkey, breast side up, on the rack in the roasting pan. If you've detached the drumsticks, lay them alongside the turkey in the rack. In a small mixing bowl, toss the quartered pears and garlic cloves with 2 tablespoons of the honey and 2 teaspoons of the kosher salt. Stuff it, the ginger, and the scallions into the cavity of the turkey. Pour the oil evenly over the turkey and sprinkle with the Five Spice Powder and remaining kosher salt. Use your hands to massage the turkey and evenly distribute the spices. Put the roasting pan in the oven and set a timer for 30 minutes.
  • When 30 minutes have elapsed, lower the heat to 350°F. Continue roasting until an instant read thermometer says the turkey breast measures 160°F and the thigh/drumstick meat measures 170°F. On a 12 to 14 pound bird, this should take about 2 hours. About 1/2 an hour before the turkey is done, drizzle the remaining 2 tablespoons of honey over the breasts and brush with a pastry brush. Return the pan to the oven until the honey has caramelized and become very sticky and brown.
  • Remove the turkey from the oven and lightly tent with foil. The temperature will continue to rise by as much as 10° as the meat rests.
  • Carve and serve!