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Chinese Turkey Recipe

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This recipe for Chinese Turkey, by , is from The Manson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Manson
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12-14 lb. turkey
1/3 Cup Chinese Plum Sauce
1/4 Cup Soy Sauce
1/4 Cup Sugar
1/4 Cup chopped celery
1/4 Cup chopped onion
1 Clove mashed garlic
1 teaspoon minced ginger
3 teaspoons cornstarch

Directions:
Directions:
Remove gizzard, liver, and heart from turkey. If giblet gravy is desired, place these in saucepan with 1/4 cup chopped onion and 1/4 cup chopped celery, cover with water. Simmer until tender, 1 1/2 to 2 hours. Drain and chop.

Several hours or the night before, rinse the turkey inside and out with cool water, and season the inside with 1 teaspoon salt. Mix all other ingredients in a bowl and coat the outside of the turkey with this. Allow to marinate 3-4 hours, or overnight. Liberally spray inside of roasting pan and lid with Pam. Put the turkey on the rack in the pan. Add 1/2 to 3/4 Cup water. Brown the turkey without covering for 1 hour (or until golden brown) in a preheated 350 oven, basting often with the pan liquid. When the turkey is browned, add 1 to 1 1/2 Cups water and cover. Bake for 2 more hours, basting occasionally. Test for doneness (180-185 internal temperature). When cooked, remove turkey to a warm platter. Strain the pan liquids into a saucepan; bring to a boil. Mix about 3 tablespoons cornstarch and 3 tablespoons water until smooth and add to pan liquids in a steady stream, using as much as necessary for desired consistency. If desired, add the cooked, chopped giblets. Allow to simmer for 2 minutes.

 

 

 

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