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Roast Turkey Chinese Style

After sampling this tasty, crisp-skinned turkey with its special rice stuffing you may never go back to plain roast turkey. This bird's superb! Glutinous rice, a popular Chinese poultry stuffing, is often marketed a "sweet rice," and sometimes as "sticky rice."

Type: Poultry, Turkey
Courses: Main Course
Serves: 8 people

Recipe Ingredients

1   Turkey - (13 to 15 lbs)
  Marinade
3 tablespoons 45mlSoy sauce
1 teaspoon 5mlChinese five-spice powder
1 teaspoon 5mlFreshly-ground black pepper
1 teaspoon 5mlMinced garlic
  Stuffing
8   Dried black mushrooms
1/4 cup 59mlDried shrimp
1 tablespoon 15mlVehetable oil
2   Chinese sausages - (abt 2 oz ea) - thinly sliced
1 teaspoon 5mlMinced garlic
3   Green onions, including tops - thinly sliced
1   Water chestnuts - (8 oz) - coarsely chopped
2 tablespoons 30mlChopped cilantro (Chinese parsley)
3 tablespoons 45mlOyster sauce
1 tablespoon 15mlSoy sauce
1/2 teaspoon 2.5mlFreshly-ground white pepper
3 cups 480g / 16ozCooked glutinous or medium-grain rice

Recipe Instructions

Remove the giblets from the turkey; reserve them for other uses. Rinse the turkey inside and out and pat it dry with paper towels. Combine the marinade ingredients in a small bowl and rub them over the skin of the turkey. Cover and refrigerate for 2 hours or as long as overnight.

Soak the mushrooms and dried shrimp separately in warm water for 30 minutes; drain. Cut off and discard the mushroom stems and thinly slice the caps. Leave the shrimp whole.

Place a wok or wide frying pan over high until hot. Add the oil, swirling to coat the sides. Add the sausage, shrimp, and garlic and stir-fry until the sausage is slightly crisp, about 2 minutes. Add the mushrooms, green onions, water chestnuts, and cilantro; cook for 1 minute. Stir in the oyster sauce, soy sauce, and pepper. Add the rice, mix well, and remove from the heat.

Preheat the oven to 350 degrees. Spoon the stuffing into the turkey cavity; close it with trussing needles or sew it closed. Place the turkey on a rack in a foil-lined baking pan. Bake until the juices run clear when a thigh is pierced, about 3 hours. (Or, insert a meat thermometer in the center of one of the inside thigh muscles, being careful that the tip does not touch bone. Bake until the thermometer registers 180 to 185 degrees.) During the last half of the roasting time, baste the turkey occasionally with pan juices.

This recipe yields 8 servings.

Tip: If you make the stuffing ahead, let it cool, cover it, and refrigerate it until needed. If you use the stuffing while it is still warm, roast the turkey immediately after stuffing.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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5.9 (9 votes)

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