INGREDIENTS:
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
DIRECTIONS:
- 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.
- The morning of, mix the rest of the ingredients (hoisin, black bean paste, soy sauce, five spice, ginger and Shaoxing wine).
- 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.
- 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.