Ginger and Garlic-Rubbed Roast Turkey

Prep Time 20 min
Cook Time 3 hours 20 min
Servings 12


  • 1 10-12-pound Foster Farms Whole Turkey

  • 2 tablespoons onion powder

  • 2 tablespoons garlic powder

  • 2 tablespoons ground ginger

  • 2 teaspoons ground black pepper

  • ½ teaspoon salt

  • ¼ cup soy sauce

  • 2 tablespoons vegetable oil

  • 1 medium onion, cut into quarters

  • 1 fresh ginger, thinly sliced

  • 8 cloves garlic


  • 1. 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).

    2. 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.

    3. 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. Cover turkey loosely with foil.

    4. 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. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F. Remove from oven.

    5. 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.

    Want a more traditional rub? Omit the ground ginger and add 1 tablespoon paprika. Substitute chicken broth for the soy sauce and use celery instead of ginger in the cavity. Want a spicy kick? Add 2 to 3 teaspoons Asian chili sauce, such as Sriracha sauce, to the spice paste and place 1 or 2 halved jalapeño peppers inside the body cavity.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.