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1 turkey (frozen or not)
1 large pot of water, enough to cover the turkey
1 head garlic, broken into cloves
1 head ginger, sliced into quarter-sized rounds

Place them all in the pot. Add water to cover. Bring to a boil, skim the scum, and lower the temperature to a slow simmer. Cook for 45 minutes, then check temperature in breast and thigh. 165°F and 175°F respectively means it's done.

Carefully remove turkey, which will be falling apart tender.

I serve with a several dipping sauces, and cut the meat into cubes. Sweet and sour, hoisin, and a soy/garlic/ginger/scallion/rice vinegar/sugar/sesame oil sauce (not for Pesach) that's done to taste.

Poster's Notes:
A long time ago, a woman from the Orient shared this family recipe with me. It's not a roast, but it makes a great turkey (or chicken).

Posted by Maxine in RI

Nutritional Info Per Serving: N/A