Chinese Red-Sauce-Glazed Spatchcocked Turkey Recipe

dark soy sauce

Shaoxing wine

sugar (8 ounces; 225g)

cinnamon stick

pieces star anise

(1-inch) knobs peeled fresh ginger, lightly crushed under the heel of a knife, divided

scallions, divided

large onions, roughly chopped (about 1 1/2 quarts; 1 1/2 pounds; 680g), divided

ribs celery, roughly chopped (about 1 quart; 12 ounces; 340g), divided

whole turkey (12 to 14 pounds total; 5.5 to 6.3kg), butterflied according to these instructions, backbone, neck, and giblets reserved

vegetable oil, divided

homemade or store-bought low-sodium chicken or turkey stock

Kosher salt and freshly ground black pepper