5.5kg – 6kg turkey
3 tsp sesame oil
6 tsp Chinese five spice
3 tbsp hoisin sauce
3 tbsp Soy sauce
3 tsp sugar
3 tbsp rice wine
12 cloves garlic, minced
2 carrots, roughly chopped
1 onion, roughly chopped
Preheat oven to 325 degrees F.
Remove giblets and neck from the inside of the turkey. Discard or reserve for gravy if desired.
Rub the turkey (inside and out) with ¼ cup sea salt, and then rinse with cold water. Pat the turkey dry completely both inside and out.
Using If You Care Kitchen Twine, secure the wings to the body of the turkey and close the neck and bottom gap.
Carefully place the turkey, breast side up, in an If You Care Extra Large Roasting Bag with the seam side up on in a large roasting pan.
Bowl or food processor, mix sesame oil, five spice, hoisin, soy sauce, sugar, rice wine and garlic until smooth and set aside.
Brush the turkey with half the mixture and reserve the other half for later. Add the carrots and onion to the bag.
Secure the opening of the Roasting Bag by folding towards the top of the turkey and roast for 3 hours.
Carefully cut or rip the top of the Roasting Bag to expose the turkey. Use extreme caution, as the steam will be very hot.
Brush the turkey with the remaining five spice mixture and place the turkey back in the oven until desired brownness or until your meat thermometer reaches 165 degrees F.
Carefully remove the turkey from the Roasting Bag by lifting and let it rest on a cutting board or platter for at least 20 minutes.
While the turkey is resting, you can reserve some of the drippings in the Roasting Bag to use for gravy before composting the bag.