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Thanksgiving is just a few days from now. If you don’t have time to prepare a whole 15-20 pounds turkey, no problem! You could still roast up this super juicy Chinese roasted turkey breast!



1 piece of bone-in skin-on turkey breasts, about 6 pounds
½ cup of room temperature butter
4 tablespoons of soy sauce
2 tablespoons of oyster sauce
1 tablespoon of Shaoxing wine
1 teaspoon of five-spice powder
2 stalks of scallions
6 cloves of garlic
2 tablespoons of oil
1 ½ onions
2 stalks of leek
2 heads of garlic
4 cups of chicken stock


First, we want to separate the turkey skin from the turkey breast by carefully putting your hands in like this. Leave the edges attached so it will become a pocket.


Then let’s make our soy sauce butter. We’ll need ½ cup of room temperature butter, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of five-spice powder, 2 stalks of scallions, 6 cloves of garlic. Mix well. We can also put 2 tablespoons of oil in here. The oil will prevent the butter from burning. Mix well.


Now we can make put our soy sauce butter under the turkey skin all over. And also all over the skin. Give it a good massage. Wow, look at my gorgeous buttery hands. Season with salt on the entire turkey breasts.


Preheat the oven to 350°F/176°C.


In our roasting pan, add 1 ½ onions, 2 stalks of leek, 2 heads of garlic, 2 cups of chicken stock. Transfer the turkey to the pan. Cover the entire roasting pan with foil paper


Roast the turkey at 350°F/176°C for 1 hour.


Baste the stock all over the turkey, put the turkey back in the oven, and roast for 30 minutes.


Take it out again and baste with the stock. Put it back and roast for another 30 minutes.


Now we take it out again and baste with the stock. Cover with foil paper to prevent the turkey from over-browning and roast for 30 more minutes.


Lastly, take out the foil, baste the stock, and roast 30 more minutes. So your total cooking time is about 3 hours for a 6 pounds turkey breast.


At this point, your turkey is 160°F/71°C.


Transfer the turkey to a plate and loosely cover with foil paper to prevent from drying. Rest at least 30 minutes before cutting.


Take out the skin of the onions and transfer everything to a juicer or food processor. Then puree everything.


Sift the stock. Add 2 cups of chicken stock. Pour in the vegetable puree. Bring it to a boil. And we got our super delicious gravy.


Slice our turkey. Sorry, I don’t have those fancy carving knife. But I got myself this all-purpose Chinese knife. Hey, look at our turkey breast. It’s so juicy!

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