roast turkey

1

All ingredients. Wash the turkey and set aside.

2

Bring water to a boil, boil all the ingredients in the marinade and cool to make homemade white marinated soup.

3

Soak the turkey in the gravy soup for 12 hours.

4

Remove and drain.

5

Mix sugar, honey, vinegar, rice wine, and warm boiled water to make sugar juice.

6

Heat the soup pot and boil water.

7

Heat the soup pot and boil water.

8

When the water temperature is nearly 100 degrees, add the turkey and remove it hot.

9

Spread the chicken evenly with sugar juice.

10

Spread the chicken evenly with sugar juice.

11

Then hang it up and place it in a ventilated place or a drier place to control the moisture, making the chicken skin slightly dry.

12

Thread the turkey with a fork attached to the oven.

13

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14

Put it in the oven.

15

Adjust the oven temperature to 200 degrees C and bake for 60 minutes. Insert a long bamboo stick into bloodless water and soup before roasting. For example, if the color is uneven, stop rotating in the light-colored part of the chicken body, face the light-colored skin towards the heater, and paint it for a while and continue rotating and baking to evenly color it.

1. After coating the chicken with the sugar glaze, it must be left to dry; this takes about 5 to 6 hours. Only then will the skin be crispy and the meat tender after roasting, similar to the logic behind roasting duck. 2. If using this method before roasting, there is no need to apply any store-bought barbecue sauce to the chicken, as the turkey has already been marinated and is full of flavor. 3. It is best to use a temperature probe. Insert the probe into the thickest part of the chicken leg; once the internal temperature reaches above 75°C, it is cooked, as the residual heat will keep the internal temperature quite high. 4. If the chicken is cooked but the color is too light and not ideal, aside from stopping the rotation to adjust the direction, if the light color is uniform, you can increase the heat until the coloring is even. If it browns early, reduce the heat; however, because the rotisserie spit is turning, this situation generally does not happen easily. 5. You may also add some of your favorite spices as you see fit; it is entirely up to your preference. 6. The sugar glaze should not be made too thick. A ratio of five parts sugar and honey to one part water, wine, or vinegar is generally best; otherwise, it will color too quickly, resulting in the surface browning before the meat is cooked through.