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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chinese Turkey Recipe

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This recipe for Chinese Turkey is from The Manson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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 (180º-185º 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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