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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 (2 oz, 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 (Can use vegetable oil)
  • teaspoon Salt
  • teaspoon Black pepper ( A pinch)


  • 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.




  • 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 cools off and immerses 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 vegetables 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 cutting it 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