Peking-Style Roast Turkey with Molasses-Soy Glaze and Orange-Ginger Gravy
"Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time...."
INGREDIENTS
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Ingredients
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For the turkey:
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One 12- to 14-pound turkey (neck, gizzard, and liver reserved), left at room temperature for 1 hour
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Kosher salt and freshly ground black pepper
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4 tablespoons unsalted butter, melted
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3/4 cup orange juice (from 2 oranges), divided (reserve peels for roasting pan and 1/4 cup juice for gravy)
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1/4 cup soy sauce
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2 tablespoons molasses
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2 tablespoons rice-wine vinegar
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2 tablespoons 5-spice powder
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1 bunch scallions, cut into large pieces
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1 celery stalk, cut into large pieces
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2 tablespoons vegetable oil, such as grapeseed
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For the gravy:
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1 tablespoon vegetable oil, such as grapeseed
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Reserved turkey neck, gizzard, and liver
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Kosher salt and freshly ground black pepper
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1 shallot, chopped
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2 garlic cloves, smashed
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One 2-inch piece ginger, sliced
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2 cloves
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1 whole star anise
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1 allspice berry
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4 cups low-sodium chicken or turkey broth
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4 tablespoons unsalted butter
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1/4 cup all-purpose flour
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3/4 cup dry white wine
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1/4 cup fresh orange juice (reserved from above)
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