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very easy
Prep Time
15 mins
Total Time
3 h 30 m


5 kg (11 lb)
frozen turkey, thawed
1 tsp
each salt and black pepper
5 mL
clementine oranges, plus more for garnish if desired
1/2 cup
unsalted butter, divided
125 mL
¼ cup
soya sauce
60 mL
2 tbsp
30 mL
2 tbsp
rice vinegar
30 mL
2 tbsp
five-spice powder
30 mL
1 bunch
green onions, coarsely chopped (approx. 1 ½ cups)
375 mL
large onion, coarsely chopped
1/2 cup
coarsely chopped fresh ginger
125 mL
garlic cloves, peeled, roughly crushed
2 tbsp
canola oil
30 mL
¼ cup
all-purpose flour
60 mL
carton organic chicken broth
900 mL
¾ cup
dry white wine
175 mL


Step 1

Preheat oven to 200°C (400°F). Remove the pack of giblets from the cavity of the turkey; reserve the giblets (discard bag). Pat turkey dry inside and out with paper towel. Season inside of the bird with salt and pepper. Tie the legs together with kitchen twine.

Step 2

Create a steamer in a large stock pot (ensure turkey fits inside pot) by setting a rack, upside-down steam basket or crumpled up foil in the bottom. Place the turkey onto the steaming apparatus. Pour 8 cups (2 L) water into the pot, making sure the turkey is raised above the water level. Cover and bring water to a boil over high heat, then immediately reduce heat to medium-low; steam turkey for 30 min.

Step 3

While the turkey is steaming, juice the clementines (about 1 cup/250 mL juice); reserve the juiced peels for later use. In a medium saucepan, mix together half the clementine juice, ¼ cup (60 mL) of the butter, soya sauce, molasses, rice vinegar and five-spice powder. Bring to a simmer over medium-high heat, then reduce heat to medium and cook to a slightly thickened glaze, approx. 6 min. Set aside to cool.

Step 4

In a roasting pan, combine the reserved giblets, juiced clementine peels, green onions, onion, ginger, garlic and canola oil. Fit the roasting rack onto the pan. Transfer the steamed turkey onto the roasting rack, breast-side up. Brush all sides of the turkey with the glaze. Place in hot oven and immediately reduce the oven temperature to 180°C (350°F). Roast turkey approx. 2 hr. (or 20 min. per lb), basting every 20 min. with pan drippings. If the turkey browns too quicky, loosely tent with foil. Cook until an internal temperature of 82°C (180°F) is reached. Remove from oven (keep turkey on rack). Glaze again. Loosely tent; let rest 20 min.

Step 5

Meanwhile, melt the remaining ¼ cup (60 mL) butter in a large saucepan over medium-high heat. Stir in the flour until smooth. Cook, stirring frequently, to a caramel-coloured brown roux, 4 to 5 min. Slowly whisk in the broth until smooth; bring to a boil stirring often. Reduce to a simmer; cook until gravy thickens, 15 to 20 min.

Step 6

Transfer turkey from the roasting pan to a cutting board. Strain the roasting pan drippings into the saucepan of gravy; discard the solids. Set the empty roasting pan on the stove over medium-high heat. Deglaze with white wine, scraping up the browned bits from the bottom. Cook 2 to 3 min., reducing the wine until almost dry. Stir in the remaining ½ cup (125 mL) orange juice; simmer to reduce by half. Add this pan liquid to the saucepan of gravy. Taste and adjust seasonings, if needed.

Step 7

Carve the turkey and arrange on platter. Garnish with sliced clementines, if desired. Serve the gravy in a sauce boat alongside.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Main Dishes

Nutritional Facts Per Serving

Nutrition Description:
Per serving (140g)
10 g
Saturated Fat:
4 g
6 g
1 g
3 g
100 mg
24 g
410 mg
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