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1
15 pounds of turkey. -
2
Thaw and wash. -
3
Cut in half. -
4
Cut the chicken wings. (It’s okay not to cut it.) -
5
Put water in a large pot (the amount of water should cover the turkey), star anise, fennel, ginger slices, cooking wine and salt, bring to a boil and let cool. (The saltiness should be slightly salty.) -
6
Prick holes in the chicken with a fork to facilitate the flavoring. -
7
Soak the turkey in cool water for 1 night. -
8
Take out the soaked turkey, dry the water with kitchen paper, and cut the chicken legs and breasts with a knife. -
9
Chop garlic and ginger and put them in a bowl. -
10
Add other marinade ingredients. -
11
Mash and mix well. -
12
Spread on the chicken and marinate in the refrigerator for 24 hours. (I was afraid of being burned, so I didn’t rub the skin. Later, my friend told me that I also need to rub the skin before it gets the color.) -
13
Blanch the marinated turkey skin with boiling water. -
14
Water until the skin tightens. -
15
Brush a layer of honey water on the skin while it is still hot, and blow dry the skin with a hair dryer. (If you have time, you can leave it for 4-5 hours to dry naturally.) 
16
Place in the preheated oven and bake at 400 degrees Fahrenheit (200 degrees Celsius) for 40 minutes. (Place a large baking pan under the grilling net, and put boiling water into the baking pan. This way the turkey will not dry out when roasted.)-
17
After 40 minutes, half of the turkey is basically cooked, take out the water from the baking pan. Brush the turkey with another layer of honey water, raise the oven temperature to 450 degrees Fahrenheit and bake for 10-15 minutes to brown. -
18
Take it out and let it cool slightly. -
19
Slice or tear and eat.