Name: Peking-Style Roast Turkey with Molasses-Soy Glaze and Orange-Ginger Gravy
Cook time: 25 minutes
Total time: 3 hours 30 minutes
Yield: Makes 8 servings
Ingredients: One 12- to 14-pound turkey (neck, gizzard, and liver reserved), left at room temperature for 1 hour; Kosher salt and freshly ground black pepper; 4 tablespoons unsalted butter, melted; 3/4 cup orange juice (from 2 oranges), divided (reserve peels for roasting pan and 1/4 cup juice for gravy); 1/4 cup soy sauce; 2 tablespoons molasses; 2 tablespoons rice-wine vinegar; 2 tablespoons 5-spice powder; 1 bunch scallions, cut into large pieces; 1 celery stalk, cut into large pieces; 2 tablespoons vegetable oil, such as grapeseed; 1 tablespoon vegetable oil, such as grapeseed; Reserved turkey neck, gizzard, and liver; Kosher salt and freshly ground black pepper; 1 shallot, chopped; 2 garlic cloves, smashed; One 2-inch piece ginger, sliced; 2 cloves; 1 whole star anise; 1 allspice berry; 4 cups low-sodium chicken or turkey broth; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3/4 cup dry white wine; 1/4 cup fresh orange juice (reserved from above); a large stock pot or lobster pot (16-quart or larger), a roasting pan with rack, kitchen twine

Pekingstyle roast turkey on a serving platter with seasonal produce.

Peking-Style Roast Turkey with Molasses-Soy Glaze and Orange-Ginger GravyLinda Pugliese, food styling by Diana Yen

Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.

Do ahead:

Stock can be made up to 3 days in advance and stored in the refrigerator.

Recipe notes

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