Peking-Style Roast Turkey with Molasses-Soy Glaze and Orange-Ginger Gravy

If you love the juicy meat and crispy skin of Peking duck, then you're going to want this bird on your Thanksgiving table. If you are unable to see the message below, click here to view.
	November 9, 2014
	Peking-Style Roast Turkey with Molasses-Soy Glaze and Orange-Ginger Gravy If you love the juicy meat and crispy skin of Peking duck, then you're going to want this bird on your Thanksgiving table. share on facebook print recipe tweet recipe see shopping list
	RELATED RECIPES
	Turkey and Gravy Chinese Favorites Roasted Dinners Thanksgiving Leftovers
	REGISTRATION ON OR USE OF THIS SITE CONSTITUTES ACCEPTANCE OF OUR USER AGREEMENT (EFFECTIVE 3/21/12) AND PRIVACY POLICY (EFFECTIVE 3/21/12). EPICURIOUS © 2014 CONDÉ NAST. ALL RIGHTS RESERVED. THE MATERIAL ON THIS SITE MAY NOT BE REPRODUCED, DISTRIBUTED, TRANSMITTED, CACHED OR OTHERWISE USED, EXCEPT WITH THE PRIOR WRITTEN PERMISSION OF CONDÉ NAST. CONTACT US | UNSUBSCRIBE | SIGN IN TO YOUR ACCOUNT This newsletter is a service of epicurious.com. To ensure delivery of this newsletter to your inbox, please add epicurious@email.condenast.com to your e-mail address book. Sent from Condé Nast Digital, 1166 Avenue of the Americas, 17th floor, New York, NY 10036 Attn: E-mail Coordinator