Asian Roast Turkey with Sticky Rice Stuffing

Kitchen Tested
  • Yield 8 servings

The soy marinade makes for delicious pan drippings that are whisked into an orange juice-based sauce for the Asian Roast Turkey.

Asian Roast Turkey with Sticky Rice Stuffing
Mark Boughton Photography / styling by Teresa Blackburn

Ingredients

Stuffing:
4 cups sticky (sushi) rice
1 tablespoon vegetable oil
2 large garlic cloves, peeled and minced
1 (1-inch) piece fresh ginger (about 1 ounce), peeled and minced
10 small fresh shiitake mushrooms, stems removed, caps sliced into thin strips
1 small bunch cilantro, stems trimmed, chopped
1 teaspoon salt
Turkey:
1/2 cup soy sauce
1/3 cup sugar
2 green onions, minced
3 large garlic cloves, peeled and grated
1 (2-inch) piece fresh ginger (about 2 ounces), peeled and grated
1 tablespoon Sriracha sauce (Asian hot sauce)
1 (12-pound) turkey, thawed if frozen
Gravy:
1 tablespoon all-purpose flour
1/2 cup orange juice
1/2 cup reduced-sodium chicken broth

Instructions

  1. To prepare stuffing, cook rice in water according to package directions. When done, remove from pan and spread into a thin layer on a large baking sheet to cool.
  2. Heat oil in a small skillet over medium heat. Add garlic and ginger and stir-fry until golden, about 1 minute. Transfer to a large bowl and mix with rice, mushrooms, cilantro and salt. Use as turkey stuffing. Makes about 8 cups.
  3. Preheat oven to 325F.
  4. To prepare turkey, combine soy sauce and sugar in a bowl and whisk until sugar is completely dissolved. Add green onions, garlic, ginger and Sriracha sauce; stir well.
  5. Carefully loosen the skin of turkey. Rub about 1/3 cup of the soy sauce marinade directly over the white and dark meat under the skin. Rub another 1/3 cup over the skin. Fill the bird with the stuffing, and close the opening by overlapping the skin and securing with a toothpick.
  6. Place turkey breast-side-down in a large roasting pan. Add 1 cup of water to the pan. Roast turkey about 1 1/2 hours (15 to 20 minutes per pound), basting every 20 minutes with remaining marinade. Turn turkey over and roast breast-side-up until temperature of the thigh reaches 170F. Stuffing should reach 165F. If the turkey is getting too brown, place a tent of foil over the breast and top of drumsticks during the last hour of cooking.
  7. Remove turkey from pan and let stand 15 minutes before carving. 8. To prepare gravy, sprinkle flour over pan drippings. Cook, stirring, over medium heat 2 minutes. Stir in orange juice and chicken broth. Cook until thick. Serve with turkey.

—Recipe by Corinne Trang

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