Soy, ginger and five-spice turkey (l a times)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Low-sodium soy sauce |
| 1 | tablespoon | Garlic powder |
| 1 | teaspoon | Ground ginger |
| 2 | teaspoons | Paprika |
| 3 | teaspoons | Fresh basil |
| 2 | teaspoons | Parsley |
| ¼ | teaspoon | Black pepper |
| 2 | teaspoons | Chinese five-spice powder |
| 1 | (12-pound) turkey | |
| Water | ||
| Formatted by Manny Rothstein | ||
Directions
Combine soy sauce, garlic powder, ginger, paprika, basil, parsley, pepper and five-spice powder in small bowl and let stand 20 minutes to thicken.
Remove neck and giblets from turkey. Wash turkey well, then pat dry and season inside and out with salt and pepper. Pour ½ marinade over turkey, reserving other ½ for later use. Place turkey on rack in roaster.
Pour about 1 cup water in bottom of roaster. Prepare foil tent to cover roaster. Spray underside of tent with non-stick cooking spray, place over turkey and seal sides. Roast turkey at 325 degrees, basting often, until nicely browned and thermometer inserted into deepest part of thigh reads 180 degrees (155 degrees. Manny), about 15 minutes per pound.
Remove from oven, let turkey rest and serve on platter with reserved marinade as dipping sauce on side.
Makes 12 to 14 servings.
Each of 12 servings contains about: 429 calories 425 mg sodium 196 mg cholesterol 20 grams fat 2 grams carbohydrates 56 grams protein ⅐ gram fiber.
From Ruth Hollis, Copyright Los Angeles Times, November 16, 1995 Submitted By MANNY ROTHSTEIN On 11-26-95