Hoisin Garlic Ginger Turkey


15-17lb turkey
3 tbsp Ty Ling Hoisin Sauce
1/4 cup black bean garlic sauce
2 tbsp soy sauce
1 tsp Ty Ling Five Spice
1 1/2 tbsp ginger minced
2 tbsp Shaoxing wine
2 tbsp salt


  1. The night before remove the giblets pack and rinse the turkey. Drain all the water and pat dry. Next take 2 tbsp of salt and thoroughly salt both sides including under the skin. Store turkey in the refrigerator covered overnight.
  2. The morning of, mix the rest of the ingredients (hoisin, black bean paste, soy sauce, five spice, ginger and Shaoxing wine).  
  3. Place the turkey in a clean and dry roasting pan and rub the turkey with the marinade, getting under the skin and inside the cavity. Turkey should marinate for at least 2 hours before roasting. At this time leave the turkey out so it can come to room temperature.
  4. Preheat the oven to 350 degrees. Cook the turkey until the internal temperature reads 165 degrees approx 3 hours, but can vary by oven. Turkey should be in a roasting pan tented with aluminum foil to reduce immediate browning and possibly burning the skin. If you want an extra juicy turkey cook in a turkey cooking bag, and remove the tented aluminum foil.