Peel off one whole garlic and mash it a little bit.
Cut a piece of ginger (2 oz) into 8 slices.
Peel and cut a medium sized onion into half.
Wash and cut 4 sticks of green onion into strips.
Pour 12 cups of water into a big pot. Then, add 1 cup of kosher salt, 1 onion, 4 sticks of green onion, 8 slices of ginger, 2 sticks of cinnamon sticks, 10 pieces of star anise, 1 teaspoon of clove, 1 whole garlic and ½ cup of soy sauce. Next, turn on medium to high fire to boil them, until it's boiling. Then, turn to a 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 ( I used 11.62 pounds) starting with the breast side for a few hours and turn the other side. Brine the turkey for a day and overnight in the refrigerator.
Take the brined turkey out of the pot, use a paper towel to dry it 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 ⅛ teaspoon of black pepper. Then, lay the mixed vegetables around the tray.
Preheat the oven for 425 F. Add one 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.***(The baking time depends on the size of the turkey. Most of the time for non-stuffing turkey is every 13 minutes per pound and stuffing turkey is 15 minutes per pound. In this Asian turkey recipe, the turkey is 11.62 pounds. (11.62 pounds x 13 minutes)/60 minutes = 2.52 hours. I round up to 2.5 hours total bake time. Usually I roast it until the last 30 minutes. Then, I keep checking if it reaches 165 F internal temperature. Remember don’t over bake the turkey because it will be very dry.)
Next, cover the whole turkey and rest for 5-10 minutes before cutting up.