Preheat the oven to 180C (350F).

Soak dried shiitake mushrooms in boiling water for 15 minutes, then drain.

Discard the turkey neck and rinse the turkey inside and out.

Pat the turkey dry with paper towels.

Place soaked shiitake mushrooms, halved onion, star anise, and bruised gingerroot inside the turkey cavity.

Tie the turkey legs together with kitchen string.

Place the turkey in a shallow roasting pan and rub the skin with peanut oil.

Cover the turkey with baking paper, then cover tightly with foil, tucking it under the pan's rim.

Roast in the preheated oven for 1 hour and 45 minutes.

While the turkey roasts, mix together hoisin sauce, honey, and honey mustard in a bowl.

Remove the turkey from the oven and discard the foil and baking paper.

Brush the turkey with the hoisin mixture.

Roast for another 30 minutes.

Baste the turkey again with the hoisin glaze.

Cook for a final 15 minutes, or until the turkey is brown and the juices run clear when a skewer is inserted into the thickest part of the thigh joint.

Remove the turkey from the oven and cover loosely with foil.

Let the turkey rest for 20 minutes before carving.

Carve the turkey and serve with Asian plum sauce or cranberry sauce.