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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. In a small bowl stir together onion powder, garlic powder, ground ginger, pepper, and salt. Divide spice mixture in half; set one half aside. Stir soy sauce and 2 tablespoons oil into the remaining spice mixture to make a smooth paste (it will thicken as it stands).
Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the opposite end of the turkey, separating the skin from the meat. Rub about three-fourths of the soy paste underneath the skin over the entire breast, working toward the thighs as much as possible. Season body cavity with the remaining soy paste. Place onion, fresh ginger, and garlic in body cavity. Pull neck skin to back and fasten with a small skewer.
Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to the tail using 100-percent cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan. Rub additional oil and the reserved spice mixture over the entire bird. Insert an oven-going meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone. Cover turkey loosely with foil.
Roast for 2-1/2 hours. Remove foil; cut band of skin or string between drumsticks so thighs will cook evenly. Roast for 15 to 30 minutes more or until the thermometer registers 175°F. (The juices should run clear and drumsticks should move easily in their sockets.) Remove from oven.
Cover turkey with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey, discarding vegetables inside cavity.