Name: Spiced Roasted Turkey
Cook time: 1 1/4 hr
Total time: 5 hr
Yield: Makes 8 servings
Ingredients: 1 teaspoon black peppercorns; 1 teaspoon Sichuan peppercorns; 1 teaspoon coriander seeds; 2 whole cloves; 1/2 teaspoon star anise pieces; 4 teaspoons coarse sea salt; 2 tablespoons finely grated (with a Microplane) peeled ginger (a 5-inch piece); 2 tablespoons finely grated (with a Microplane) garlic (8 cloves); 2 tablespoons unsalted butter, softened; 1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, reserving neck and giblets (discard liver); 2 tablespoons vegetable oil; 2 bunches scallions, coarsely chopped; 2 carrots, coarsely chopped; 2 celery ribs, coarsely chopped; 6 (1/4-inch-thick) slices fresh ginger; 1 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry; 4 to 5 cups reduced-sodium chicken broth; 1 tablespoon soy sauce; 3 tablespoons cornstarch; Equipment: an electric coffee/spice grinder; kitchen string; a V-shaped roasting rack; a 17- by 14-inch roasting pan; a 1-quart measuring cup; a fat separator (optional); kitchen string; 1 V-shaped roasting rack; 1 17- by 14-inch roasting pan; 1 1-quart measuring cup; 1 fat separator

Spiced roasted turkey on a serving platter with seasonal produce.

Spiced Roasted TurkeyMarcus Nilsson

Pushing a buttery spice paste underneath the turkey's skin allows the flavor to perfume the meat—and gives it extra juiciness. Here, we use the favorite Indian combination of garlic and ginger paste, along with the technique of toasting spices and then grinding them, for the freshest, most powerful result. Though the paste may smell pungent, its flavor, once the turkey has been cooked, is quite gentle.

Cooks' note:

Spice mixture can be toasted and ground 1 day ahead and kept in an airtight container at room temperature.

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