Roast Turkey Chinese Style

By á-170456

Ingredients

• MARINADE:
• 1 turkey - (13 to 15 lbs)
• 3 tablespoons soy sauce
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon freshly-ground black pepper
• 1 teaspoon minced garlic
• STUFFING:
• 8 dried black mushrooms
• 1/4 cup dried shrimp
• 1 tablespoon vehetable oil
• 2 Chinese sausages - (abt 2 oz ea) thinly sliced
• 1 teaspoon minced garlic
• 3 green onions, including tops thinly sliced
• 1 can water chestnuts - (8 oz) coarsely chopped
• 2 tablespoons chopped cilantro (Chinese parsley)
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon freshly-ground white pepper
• 3 cups cooked glutinous or medium-grain rice

Details

Servings 8

Preparation

Step 1

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.