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

1. Heat the oven to 400°F. Have ready a 16-quart or larger stockpot or lobster pot, a roasting pan with a rack, and kitchen twine. Season the turkey cavity with salt and pepper, then tie the legs together. 2. Place a small round rack or crumpled foil in the bottom of the large pot. Add 8 cups water and bring to a boil over high heat. Turn the heat down to medium-low, carefully lower the turkey into the pot, cover, and steam for 30 minutes. 3. Meanwhile, prepare the glaze in a medium saucepan. Melt 4 tablespoons butter, then whisk in 1/2 cup orange juice, the soy sauce, molasses, rice-wine vinegar, and 5-spice powder. Bring to a boil, reduce the heat to medium, and cook for 6–8 minutes, until slightly thickened. 4. Toss the scallions, celery, and reserved orange peels in the roasting pan with 2 tablespoons oil, salt, and pepper. Set the roasting rack over them and transfer the steamed turkey to the rack. Brush the turkey all over with glaze. 5. Reduce the oven temperature to 350°F. Roast for about 2 hours, basting every 20 minutes, until a thermometer inserted into the thigh registers 165°F. Loosely cover with foil if the skin browns too quickly. Rest the turkey for about 20 minutes before carving. 6. While the turkey roasts, heat 1 tablespoon oil in a large saucepan over medium-high heat. Brown the reserved neck, gizzard, and liver for 8–10 minutes, turning occasionally, and season with salt and pepper. Reduce the heat to medium, add the shallot, garlic, ginger, cloves, star anise, and allspice, and cook for 2–3 minutes, until the vegetables soften. 7. Pour in the broth and bring to a boil, scraping up the browned bits. Reduce the heat to medium-low and simmer uncovered for about 1 hour, until flavorful and slightly reduced. Strain into a clean saucepan and keep warm. 8. In a large pot, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour, then cook for 2–3 minutes, stirring frequently, until browned. Whisk in the strained broth and bring to a boil. Reduce to a simmer and cook for 15–20 minutes, until thickened. 9. After transferring the turkey out of the roasting pan, strain the drippings into the gravy and discard the solids. Set the roasting pan across two burners over medium-high heat. Add the wine and reserved 1/4 cup orange juice, bring to a boil, and scrape up the browned bits. Cook for about 1 minute to reduce, then stir these juices into the gravy. Season with salt and pepper and serve alongside the carved turkey.