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
- vegetable oil: 3 Tbsp
- red Chilis: 3 piece (to taste, dried)
- ground black pepper: 1 tsp
- green onions: 2 piece (chopped)
- light sesame oil: 0.25 cup
- shallot: 1 piece (chopped)
- whole berry cranberry sauce: 0.5 can (16 ounce can)
- turkey broth: 1 cup
- soy sauce: 0.5 cup
- orange juice: 0.25 cup
- white vinegar: 0.25 cup
- plum wine: 0.25 cup
- white sugar: 0.25 cup
- fresh ginger root: 2 Tbsp (chopped)
- garlic: 2 Tbsp (chopped)
- orange zest: 2 tsp (grated)
- whole turkey, neck and giblets removed: 1 piece (12 pound)
- cornstarch: 3 Tbsp
- white rice: 2 cups (cooked)
- wild rice: 0.5 cup (cooked)
- cranberries: 0.33333 cup (dried)
- walnuts: 0.25 cup (chopped)
- green onions: 2 piece (chopped)
- shallot: 1 piece (chopped)
- sesame oil: 1 Tbsp
- vegetable oil: 0.33333 cup
- sesame oil: 0.33333 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
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Preheat oven to 325 degrees F (165 degrees C).
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Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
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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.
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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.
