A Chinese take on the holiday roast turkey. The sauce is a sweet and spicy flavorful glaze
on the crispy skin of the turkey with a hint of orange and cranberry. The whole red peppers
with green onions on the side add a festive touch. The dressing is a savory rice dressing with cranberries and nuts. Sure to become a year-round favorite. Garnish with whole dried red peppers and green onions along the side.
Ingredients
Basting Oil
- 1/3 cup vegetable oil
- 1/3 cup sesame oil
Dressing
- 2 cups cooked white rice
- ½ cup cooked wild rice
- 1/3 cup dried cranberries
- ¼ cup chopped walnuts
- 2 small green onions, chopped
- 1 small shallot, chopped
- 1 tablespoon sesame oil
Marinade/Glaze
- 3 tablespoons vegetable oil
- 3 small dried red chiles, or more to taste
- 1 teaspoon ground black pepper
- 2 green onions, chopped
- ¼ cup light sesame oil
- 1 small shallot, chopped
- ½ (16 ounce) can whole berry cranberry sauce
- 1 cup turkey broth
- ½ cup soy sauce
- ¼ cup orange juice
- ¼ cup white vinegar
- ¼ cup plum wine
- ¼ cup white sugar
- 2 tablespoons chopped fresh ginger root
- 2 tablespoons chopped garlic
- 2 teaspoons grated orange zest
- 1 (12 pound) whole turkey, neck and giblets removed
- 3 tablespoons cornstarch
Directions
Step 1
Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
Step 2
Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
Step 3
Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
Step 4
Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
Step 5
Preheat oven to 325 degrees F (165 degrees C).
Step 6
Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
Step 7
Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
Step 8
Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.
Cook’s Notes:
This recipe also lends itself well to whole chicken.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 802 | |
% Daily Value * | |
Total Fat44g | 56% |
Saturated Fat10g | 51% |
Cholesterol212mg | 71% |
Sodium685mg | 30% |
Total Carbohydrate23g | 8% |
Dietary Fiber1g | 4% |
Total Sugars10g | |
Protein75g | |
Vitamin C5mg | 24% |
Calcium81mg | 6% |
Iron5mg | 29% |
Potassium811mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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