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up straight Asian style marinated roast whole turkey with vegetables

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.
Course Main Course
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings 9
Calories 675kcal
Author Tracy O.


  • 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 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
  • teaspoon Salt
  • a pinch Black pepper


  • Peel garlic and mash it a little bit
  • Cut ginger into slices
  • Half the onion
  • Cut green onion into strips
  • Pour 12 cups of water into a big pot. Then, add 1 cup of kosher salt, onion, green onion, ginger, cinnamon sticks, start anise, clove, garlic and soy sauce. Next, turn on medium to high fire to boil them, until it’s boiling. Then, turn to 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 start with the breast side for few hours and turn the other side. Brine the turkey for a day and overnight.
  • Use a paper towel to dry the turkey 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 a pinch of black pepper. Then, lay the mixed vegetables around the tray.
  • Preheat the oven for 425 F. Add a 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. Next, cover the whole turkey and rest for 5-10 minutes before cut up.




  • 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 cool off and immersion 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 vegetable 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 cut up.


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