Ingredients
1 (4 kilograms to 4 1/2 kilograms) turkey, thawed
and cleaned
1 (4 kilograms to 4 1/2 kilograms) turkey, thawed
and cleaned
4 slices uncooked bacon6 thin slices ginger, pressed
Marinade
1 teaspoon Chinese five-spice
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1/4 cup Shao Hsing wine
Stuffing
2 tablespoons cooking oil2 Chinese sausages, thinly
sliced
1 tablespoon minced ginger
1/2 cup thinly sliced carrots
4 green onions, sliced
1/2 cup sliced water chesnuts
1/2 cup sliced fresh shiitake mushrooms
3-1/2 cups cooked glutinous rice
3 tablespoons oyster-flavored sauce1 tablespoon
sesame oil
1/2 teaspoon white pepper |
Method
Carefully place bacon and ginger under
the skin on the breast side of turkey. Combine marinade
ingredients in small bowl; rub all over the inside and
outside of the turkey. Refrigerate until ready to stuff.
Heat wok over high heat until hot; add vegetable oil and
swirl to coat sides. Add Chinese sausages and ginger;
stir and cook until fragrant, about 30 seconds. Add carrots,
green onions, water chestnuts, and mushrooms; stir-fry
2 minutes.
Remove from heat. Stir in glutinous rice, oyster-flavored
sauce, sesame oil, and pepper. Just before roasting, lightly
stuff body and neck cavities of turkey. Fasten openings
with skewers or truss. Place turkey, breast side up, on
rack in roasting pan; roast in preheated 325°F oven
until internal temperature of inner thigh reaches 165°F
(allow 12 to 15 minutes per pound). Remove stuffing from
turkey to serving bowl.
Carve and serve.
Makes about 10-12 servings.
From Yan Can Cook, Inc. © 1998
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