Thanksgiving day usually consist of the regular traditional foods. This year why not try a new twist on the usual turkey. Here is a tasty and fun way to surprise guests this year. This Chinese inspired turkey is sure to be a hit.

15 lb. turkey (defrosted)
6 green onions
1 inch piece fresh ginger
1 clove garlic
1 ½ sticks regular salted butter
2 tbsp stir fry oil (oil infused with green onion, garlic, and ginger)
2 tsp garlic salt
2 tsp ground ginger
1 tsp black pepper
2 tsp soy sauce

Brine Ingredients:
½ cup kosher salt
½ cup brown sugar
2 inch piece of ginger minced
1 tbsp minced garlic

1. Make sure to brine the turkey the day before cooking it. Remove the packaging, neck and giblets from the turkey and then rinse it thoroughly under cold running water.


2. In a large stock pot (large enough to hold the turkey and brining liquid,) add all of the ingredients for the brine and 2 cups of boiling water. Stir until the salt and sugar dissolve almost completely.


3. Then add 2 cups of ice and stir until the brine is cool.


4. Stir in 2 more cups of cold water and then add the turkey. Add extra cold water if needed to submerge the turkey completely.


5. Then cover and place the pot in the refrigerator and let the turkey brine for 15 hours (1 hour per pound.)


6. The next day, once it has brined, remove the turkey from the pot, rinse it, and pat it dry with paper towels. Then place it on a non-stick roasting rack, breast side up.


7. Next preheat the oven to 325F.


8. Rinse and dry the green onions thoroughly and then cut them in half.


9. Then peel both the ginger and the garlic and roughly slice each one. Place these slices along with the green onion halves inside the cavity of the turkey.


10. Then melt the butter and stir in the stir-fry oil, garlic salt, ground ginger, black pepper, and soy sauce.


11. Next make a pocket under the skin of the breast of the turkey and rub some of the butter mixture underneath the skin into the meat of the breast.


12. Then rub the mixture on top of the breast and all over the out side of the rest of the turkey, saving about 1/3 of the butter mixture for basting.


13. Before placing the turkey into the oven, make sure that the legs are tied together (either with the included plastic tip from the grocery store, or with twine) and that the wings are tucked in underneath the bird so that they don’t burn.


14. Then place it in the oven and baste it with the butter mixture every half hour for 4 hours, or until the internal temperature reaches 165F.


15. Then remove it from the oven and let it sit for 30 minutes before carving. Make sure not to cover it while sitting or the skin will not be crisp. To watch a video on how to carve a turkey click here, enjoy.