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)

Description

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...

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