Recipe for Roast Turkey with 5 Spices in a Dutch Oven

The day before, in a bowl, mix the salt well with the brown sugar, the spice mixture, grated ginger, and chopped garlic.

Wash the turkey thoroughly with cold water and remove the excess water by patting it dry with a cloth. Cut off the tail and the neck. Rub the prepared mixture evenly over the entire surface of the turkey and tie the legs together with kitchen string. Cover and let it chill for about 12 hours.

The next day, take the turkey out of the refrigerator and wait for it to reach room temperature.

Preheat the oven to 175 °C (no fan).

Rub the turkey with soft butter and place it in the enameled cast iron pot, breast side up. Roast it in the preheated oven on the bottom rack for 2 to 2.5 hours. During this time, place an oven-safe dish with hot water on the top rack of the oven. Baste the turkey occasionally with the juices that escape and cover it with a lid (or aluminum foil) if necessary. Check the end of the cooking time with the doneness test: pierce the thickest part of the thighs with the tip of a knife; if clear juices run out, the turkey is cooked.

To finish, let the cooked turkey rest for about 15 minutes, covered with aluminum foil and sliced. Serve the turkey with a gratin, sweet potatoes, and cinnamon apples.