Lunch: Peking-Style Roast Turkey with Molasses-Soy Glaze and Orange-Ginger Gravy

Recipe by Sue Li Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.

Ingredients

One 12- to 14-pound turkey (neck, gizzard, and liver reserved), left at room temperature for 1 hour
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, melted
3/4 cup orange juice (from 2 oranges), divided (reserve peels for roasting pan and 1/4 cup juice for gravy)
1/4 cup soy sauce
2 tablespoons molasses
2 tablespoons rice-wine vinegar
2 tablespoons 5-spice powder
1 bunch scallions, cut into large pieces
1 celery stalk, cut into large pieces
2 tablespoons vegetable oil, such as grapeseed

Instructions

Preheat the oven to 400 °F. Season the inside of the turkey with salt and pepper and tie the legs together. In the bottom of a large pot fitted with a small round rack or crumpled foil, bring 8 cups water to a boil over high heat. Reduce heat to medium low and lower the turkey into the pot. Cover and steam for 30 minutes.
Meanwhile, make the glaze: In a medium saucepan, melt the butter. Whisk in 1/2 cup orange juice, soy sauce, molasses, vinegar, and 5-spice powder. Bring to a boil, reduce the heat to medium, and cook until the glaze is slightly thickened, 6 to 8 minutes.

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