• 8 cups orange-ginger vinaigrette
• 1 red chili pepper, finely chopped
• 6 sprigs fresh rosemary, finely chopped
• 6 leaves fresh sage, finely chopped
• 6 sprigs fresh thyme, finely chopped
• 6 tablespoons Chinese five spices seasoning
• 2 teaspoons ground white pepper
• 2 teaspoons salt
• 116 pound natural whole turkey
- Handle raw turkey with the same caution that you would handle raw chicken. Wash your hands before and after touching raw turkey.
- Remove neck and giblets from inside of turkey; wash, chop up, place in saucepan filled with 6 cups of water – let simmer for 1 hour – this is turkey stock.
- While the turkey stock is simmering: wash the turkey inside and out; pat dry with paper towels.
- Remove any large fat deposits.
- Loosen the skin from the breast by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick (be careful – don’t tear the skin).
- Seasoning mixture: in small bowl – mix orange-ginger vinaigrette, chile pepper, rosemary, sage, thyme, Chinese five spices, white pepper and salt.
- Separate seasoning mixture in half and place in two separate containers. Spread one half of the seasoning mixture (using your fingers) under the breast, leg, and thigh skin, then spread some over the outside and inside of the turkey. Use toothpicks to seal skin over any exposed breast meat.
- Cover with aluminum foil; place turkey and other half of seasoning mixture in refrigerator for 24 hours.
On Thanksgiving Day – Preheat oven to 350 degrees F.