Turkey Roasted as Peking Duck

See the full story behind this delicious turkey here!

You’ll need a 5 gallon bucket with lid (for brining) or I use two doubled up, unscented tall kitchen garbage bags. I place the bird and any other ingredients for the brine into the bags. Then put the bag with the turkey into a cooler big enough to hold it and then add the water and tie off the bags – see how that works out?  You can add some ice to the cooler depending where you’re going to keep the cooler.

Turkey Roasted as Peking Duck


  • 2 Cups / Salt
  • 2 Cups / Sugar
  • 1 Cup / Soy sauce
  • 1 Cup / Sweet/dark soy sauce email me for this recipe
  • 1 stalk / lemon grass
  • 1 4-inch piece / ginger
  • 2 dried thai chilies or maybe some sriracha sauce
  • 4 cloves / garlic
  • 1 orange
  • 2 1/2 gallons / water or more, to cover the turkey
  • 15 lb / fresh turkey
  • 1 whole / Fennel
  • 2 large Spanish onions


  1. Make the brine - 2 days in advance
    Woody's Way: Roughly cut up the orange, lemongrass and ginger into pieces. Smash garlic. Bring water to a boil and add garlic, ginger, chilies, lemongrass, orange, salt, sugar, soy sauce and sweet soy sauce. Let it simmer until sugar and salt dissolves, about 10 minutes. Then remove from heat and refrigerate overnight.
  2. Brine the turkey - 1 day in advance
    Woody's Way: Place turkey into the chilled brine along with the neck. Add more water, enough to cover the turkey. Place the lid on and refrigerate 24 hours.
  3. Cooking the turkey
    Woody's Way: preheat oven to 325 degrees. Remove turkey from the brine and let sit to dry and come to room temperature, 1 hour. Meanwhile, prepare the aromatics to be cooked with the turkey. Roughly chop the fennel with stems, onions, apples and ginger. Place aromatics around the turkey and inside the cavity. Next, make a compound butter by combining butter and sweet soy sauce. Rub a quarter of the butter all over the turkey. Pull out the thermometer probe that comes with the turkey and replace it with a kitchen thermometer in the same spot or in the deepest part of the turkey. Roast the turkey to 160 degrees, about 3 hours. Note: it will continue to cook after it comes out of the oven. As the turkey cooks, baste it with more compound butter every 20-30 minutes.
  4. Let the turkey rest
    Woody's Way: Let the turkey rest for 30 minutes before slicing and serving.

Cuisine: Turkey

Course: Main