1 whole turkey, washed
1 cup brandy or sherry
1 cup wine
½ cup Chinese five-spice powder
1 stick margarine or butter
3 tbsp salt
Blend brandy or sherry, red wine and five Chinese spices.
Inject the turkey with the previous mixture all over.
Let stand for 2 hours in the refrigerator uncovered (this way the skin dry and when cooking gives a crisper skin).
Preheat oven to 100ºC (200ºF).
Rub the turkey with margarine, place on a baking sheet and cover with foil.
Bake for 2 to 3 hours.
• To inject properly, the needle should get to the bone, and as it is injected, the needle is pulled back.
• To see if the turkey is ready, introduce a thermometer into the thigh area that touches the breast and verify that the temperature is 70ºC (160ºF).