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Asian-Style Turkey
2021-12-01
https://www.metro.ca/userfiles/image/recipes/dinde-asiatique-11797.jpg
PT40M
PT3H00M
PT4H40M
Follow the ingredients’ orderAsian-style turkeyIn a large mixing bowl, whisk the tamari, apricot jelly, toasted sesame seed oil, rice vinegar, and Chinese Five Spice. Add the ginger slices, garlic, and star anise pods.Place the turkey breast side down in the sauce.
Let marinate for 45 minutes at room temperature. Flip the turkey and let marinate for another 20 minutes.Preheat the oven to 350°F (180°C). Place the turkey in a large roasting pan (preferably made of black enamel steel) with the star anise pods, garlic cloves, and ginger. Set the marinade aside. Coat the inside of the turkey with 1 teaspoon (5 mL) Chinese Five Spice. Insert the scallions into the cavity. Add 2 cups (250 mL) of water in the roasting pan. Season the top of the turkey with salt and pepper.Cook in the oven with the lid on for 1 hour. Baste the turkey with 1 cup (250 mL) of the marinade. Cook with the lid on for another hour.Baste with the remaining marinade again and cook without the lid on for 30 minutes. Baste a third time with the drippings and cook for another 30 minutes or until the internal temperature of the turkey reaches 180°F (82°C). Place the turkey on a serving platter and cover with aluminum foil. Garnish with sesame seeds.Ginger basmati riceCook the rice following the instructions on the package.In a non-stick pan on medium, brown the scallions and ginger in the oil for 2 minutes while stirring. Pour on top of the rice and garnish with pomegranate seeds and fresh mint.Asian-style sauceStrain the drippings from the turkey over a pot. If there is not enough liquid, add a bit of chicken broth if needed.In a small bowl, dilute the cornstarch with 5 mL of the drippings and add to the pot.Bring to a boil and whisk until the sauce slightly thickens. Serve with the turkey and ginger basmati rice.Source : K pour Katrine
8-10
2
5
4
1
1 1/3 cup (330 ml) tamari
1 1/3 cup (330 ml) apricot jelly
1/3 cup (80 ml) toasted sesame oil
1/3 cup (80 ml) rice vinegar
1 teaspoon (5 ml) chinese five spice + 1 teaspoon (5 ml) for inside the turkey
1/2 cup (125 ml) fresh ginger, thinly sliced
2 star anise pods
5 garlic clove crushed
8 scallion, cut in half
2 cups (500 ml) water
1 small fresh turkey (about 4 kg), patted dry
Salt and pepper
black sesame seed, for garnish
basmati rice ginger
2 cups (500 ml) basmati rice
3 tablespoons (45 ml) Irresistibles organic olive oil
1 1/2 tablespoon (35 ml) de fresh ginger, finely grated
5 scallion, chopped
1/2 cup (125 ml) pomegranate seeds
1/2 cup (125 ml) de fresh mint, chopped
Asian -style sauce
turkey drippings, stained
chicken broth as needed
3 tablespoons (45 ml) cornstarch + 5 tablespoons (75ml) turkey drippings
Asian-Style Turkey
8-10
main course
0:40
Preparation
3:00
COOKING
4:40
TOTAL TIME
Ingredients
-
1 1/3 cup
(330 ml)tamari
-
1 1/3 cup
(330 ml)apricot jelly
-
1/3 cup
(80 ml)toasted sesame oil
-
1/3 cup
(80 ml)rice vinegar
-
1 teaspoon
(5 ml)chinese five spice + 1 teaspoon (5 ml) for inside the turkey
-
1/2 cup
(125 ml)fresh ginger, thinly sliced
-
2
star anise pods
-
5
garlic clove crushed
-
8
scallion, cut in half
-
2 cups
(500 ml)water
-
1
small fresh turkey (about 4 kg), patted dry
-
Salt and pepper
-
black sesame seed, for garnish
-
basmati rice ginger
-
2 cups
(500 ml)basmati rice
-
3 tablespoons
(45 ml)Irresistibles organic olive oil
-
1 1/2 tablespoon
(35 ml)de fresh ginger, finely grated
-
5
scallion, chopped
-
1/2 cup
(125 ml)pomegranate seeds
-
1/2 cup
(125 ml)de fresh mint, chopped
-
Asian -style sauce
-
turkey drippings, stained
-
chicken broth as needed
-
3 tablespoons
(45 ml)cornstarch + 5 tablespoons (75ml) turkey drippings
Preparation
Follow the ingredients’ order
Asian-style turkey
In a large mixing bowl, whisk the tamari, apricot jelly, toasted sesame seed oil, rice vinegar, and Chinese Five Spice. Add the ginger slices, garlic, and star anise pods.
Place the turkey breast side down in the sauce. Let marinate for 45 minutes at room temperature. Flip the turkey and let marinate for another 20 minutes.
Preheat the oven to 350°F (180°C). Place the turkey in a large roasting pan (preferably made of black enamel steel) with the star anise pods, garlic cloves, and ginger. Set the marinade aside. Coat the inside of the turkey with 1 teaspoon (5 mL) Chinese Five Spice. Insert the scallions into the cavity. Add 2 cups (250 mL) of water in the roasting pan. Season the top of the turkey with salt and pepper.
Cook in the oven with the lid on for 1 hour. Baste the turkey with 1 cup (250 mL) of the marinade. Cook with the lid on for another hour.
Baste with the remaining marinade again and cook without the lid on for 30 minutes. Baste a third time with the drippings and cook for another 30 minutes or until the internal temperature of the turkey reaches 180°F (82°C). Place the turkey on a serving platter and cover with aluminum foil. Garnish with sesame seeds.
Ginger basmati rice
Cook the rice following the instructions on the package.
In a non-stick pan on medium, brown the scallions and ginger in the oil for 2 minutes while stirring. Pour on top of the rice and garnish with pomegranate seeds and fresh mint.
Asian-style sauce
Strain the drippings from the turkey over a pot. If there is not enough liquid, add a bit of chicken broth if needed.
In a small bowl, dilute the cornstarch with 5 mL of the drippings and add to the pot.
Bring to a boil and whisk until the sauce slightly thickens. Serve with the turkey and ginger basmati rice.
Source : K pour Katrine
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