Grandma’s Roasted Turkey Recipe

Happy Thanksgiving 2019!  I am documenting a pictorial recipe for my mom’s Chinese-style roasted turkey that she makes for Thanksgiving dinner every year. I’m roasting the turkey tomorrow so the pictorial won’t be completed until then.

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My family would serve our Thanksgiving Turkey dinner with green bean casserole, buttered corn or creamed corn, red mashed potatoes with gravy, roasted asparagus and steamed vegetables, and sweet Hawaiian sweet rolls.

  • Prep time: 6-24 hours (two days)
  • Cook time: 3 – 3.5 hours
  • Serving: one 10-12 lb turkey
  • Note:  I purchased all my seasoning ingredients at Super Oriental Market in Orlando, Florida, but I have provided links to the products you can order on Amazon at the end of this recipe.


  • 1 turkey (10-12 lb)

Turkey marinade: (for about every 10 pounds of turkey)

  • 3 Tbsp minced garlic
  • 3 Tbsp Kikkoman soy sauce
  • 1.5 Tbsp sugar
  • 1 tsp Five Spice
  • 1.5 tsp black pepper
  • 1 Tbsp luke warm water
  • 1 package of NOH Chicken Seasoning Mix (refer to picture)

Turkey stuffing: 

  • 1 bundle of bean thread noodle
  • 5 dried jujube apples
  • 1/4 cup dried lily flowers
  • 1/4 cup lotus seeds
  • 1/4 cup dried black fungus
  • 1 cup chopped scallion (optional)


Day 1 – 

1.    Poke holes all over the turkey with bamboo skewers, especially in the thickest meat part of the turkey. (Updated note: Mom said only poke about one-inch deep into the meat.  Poking too deep will cause the meat to dry out.)

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2.  Mix marinade sauce.

  • 3 Tbsp Kikkoman soy sauce
  • 1 Tbsp luke warm water
  • 3 Tbsp minced garlic
  • 1.5 Tbsp sugar
  • 1 tsp Five Spice
  • 1.5 tsp black pepper
  • 1 package of NOH chicken seasoning mix (refer to picture)

MSC Roasted Turkey 2019 (3)

3.  Rub marinade all over the turkey.  Give the turkey a fully body massage.  Cover the turkey and marinate it for a day in the fridge.

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4.  Soak the lotus seeds overnight on Day 1.

Day 2 –

5.  Preheat oven to 320 degrees F.

6.  Finish the stuffing: Strain the lotus seeds.  Soak the jujube apples, dried lily flowers, bean thread, and black fungus in warm water for about 15 minutes.  Mix all the five ingredients for the stuffing together.

7.  Stuff the stuffing into the turkey.

8.  Cover the turkey with foil. Bake it at 320 degrees for about three hours.  Uncover the turkey and broil for about five minutes. Check the center of turkey at the thickest with a thermometer to make sure it reaches 180 degrees F. Let turkey sit out for 20 minutes before serving.

9.  Use the turkey dripping to make the gravy. That’s a part I’ll have to call my mom again and ask her how to make that.

10.  Enjoy!

Here are some pictures of the roasted turkey my mom and I made over the years…

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MSC Roasted Turkey 2019 (9)

Grandma's roasted turkey 2017

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