Chinese Turkey In Jade Recipes

Steps:

• Rinse and drain water chestnuts and coarsely chop. Diagonally cut snow peas into 1/2-inch-wide pieces and chop scallions. Separate lettuce leaves.
• In a bowl with your hands mix turkey, 1 teaspoon honey, 1 tablespoon each soy sauce, vinegar, and garlic, and 2 tablespoons gingerroot until just combined. Marinate turkey mixture 15 minutes.
• In a small bowl whisk together Worcestershire sauce, water, sugar, cornstarch, and remaining teaspoon honey, 3 tablespoons soy sauce, and 2 tablespoons vinegar. In a wok or large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and saut turkey mixture, stirring and breaking up lumps, until just cooked through, about 3 minutes. With a slotted spoon transfer turkey mixture to cleaned bowl. In wok or skillet stir-fry remaining tablespoon each garlic and gingerroot 15 seconds. Add water chestnuts and stir-fry 15 seconds. Add turkey mixture, soy-sauce mixture, snow peas, and scallions and stir-fry until sauce is thickened and snow peas are tender, about 3 minutes. Remove wok or skillet from heat and stir in sesame oil and salt and pepper to taste.
• Serve turkey mixture, mint, and cilantro on lettuce leaves accompanied by rice.

Steps:

• Pat the turkey dry with paper towels. Combine the rub ingredients in a small bowl and rub the turkey with the mixture on the inside and outside.
• Make the marinade: Put all the marinade ingredients in a blender and blend to combine. Fill an injector with the mixture and inject the turkey all over. It will plump with the fluid.
• Place the turkey, breast side down, in a disposable aluminum pan. Put the pan inside the Caja China box. Place the lid tray in position and build a charcoal fire in the tray (I use a chimney starter to make this easy). Roast the turkey in the box (no peeking!) for 1 1/2 hours, continuously adding charcoal as it burns out. You will use about 8 pounds of charcoal per hour.
• While the turkey is roasting, make the marmalade: In a medium saucepan over medium-high heat, whisk the orange juice, vinegar, 2 tablespoons water, and the brown sugar until the sugar dissolves. Add the pineapple, onion, and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Simmer, stirring occasionally, until the mixture has thickened, about 15 to 30 minutes. Season to taste with salt and pepper.
• Carefully remove the lid from the Caja China (have a safe place to set it down, as the charcoal is still burning on top). Use the tongs to flip the turkey breast side up. Replace the lid and allow the turkey to roast for another 40 minutes, until the internal temperature of the thigh meat reaches at least 165 degrees. Remove the turkey and tent it with foil for 15 minutes. Slice and serve on buns if desired, with pan juices and pineapple marmalade.

Steps:

• Rinse and drain water chestnuts and coarsely chop. Diagonally cut snow peas into 1/2-inch-wide pieces and chop scallions. Separate lettuce leaves.
• In a bowl with your hands mix turkey, 1 teaspoon honey, 1 tablespoon each soy sauce, vinegar, and garlic, and 2 tablespoons gingerroot until just combined. Marinate turkey mixture 15 minutes.
• In a small bowl whisk together Worcestershire sauce, water, sugar, cornstarch, and remaining teaspoon honey, 3 tablespoons soy sauce, and 2 tablespoons vinegar. In a wok or large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and saute turkey mixture, stirring and breaking up lumps, until just cooked through, about 3 minutes. With a slotted spoon transfer turkey mixture to cleaned bowl. In wok or skillet stir-fry remaining tablespoon each garlic and gingerroot 15 seconds. Add water chestnuts and stir-fry 15 seconds. Add turkey mixture, soy-sauce mixture, snow peas, and scallions and stir-fry until sauce is thickened and snow peas are tender, about 3 minutes. Remove wok or skillet from heat and stir in sesame oil and salt and pepper to taste.
• Serve turkey mixture, mint, and cilantro on lettuce leaves accompanied by rice.

Steps:

• For the sauce: Heat a wok over medium high heat. Add ketchup, chile oil, garlic, vegetable oil and sesame oil. Heat to boiling. Add sugar. Continue boiling and stirring until sugar is incorporated. Add green onions, then stir and remove from heat. Set aside in a container.
• For the jade red wings: Beat egg whites in a bowl to frothy stage only. Add garlic salt and black pepper. Marinate wings in egg whites for 5 minutes.
• Dredge in cornstarch, shaking off excess.
• Heat oil to 350 degrees F in a deep-fryer.
• Deep-fry wings until golden brown and crispy, about 7 minutes. Drain.
• Heat wok. Add sauce and heat until bubbling throughout. Add wings. Toss.

Steps:

• For the turkey: In a 4 or 5-quart saucepan, combine the chicken broth, soy sauce, orange juice, garlic and ginger. Add the turkey, breast-side down, and bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, 45 to 50 minutes. Let the turkey cool for 20 minutes. Using 2 forks, shred the meat into 2-inch pieces.
• For the wontons: In a heavy, medium saucepan, heat the vegetable oil over medium heat until a deep-fry thermometer registers 375 degrees F. (If you don't have a thermometer, a cube of bread should brown in about 4 minutes.) Add the wontons and fry until golden, 30 to 45 seconds. Drain on paper towels. Set aside.
• For the dressing: In a medium bowl, whisk together the grapeseed oil, soy sauce, vinegar, maple syrup, orange juice, sesame seeds, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until smooth. Season with additional salt and pepper, if needed.
• For the salad: In a large salad bowl, toss together the almonds, romaine, iceberg lettuce, Napa cabbage, scallions and bell pepper. Add the dressing and the shredded turkey and toss until coated. Garnish with the fried wontons and serve.

Steps:

• Rub the turkey with oil and season with salt and peppercorns and set aside.
• Place the rice in a bowl. Cover with the water and let soak for 1 hour. Combine the rice and water and wash 3 times drain each time.
• Place the rice into a rice cooker and cook until done and set for another 30 minutes.
• In a wok add in 3 tbsp oil and all of the meats mixture, garlic and onion mix, salt and white pepper and stir-fried ingredients after 3 to 4 minutes. Take a spoonful and taste for seasoning and salt and pepper to taste and add in the rice and combine through. Add oyster sauce to taste and top with pine nuts. Pour the rice into a large bowl and set aside to cool for an hour. Take some of the rice and stuff into the turkey and place onto a roasted rack and into a large baking pan.
• Preheat the oven to 325º. Bake about 2 1/2 to 3 hours.

Steps:

• Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting pan and allow turkey to come to room temperature while you prepare the sauce.
• Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes. Add scallions, leeks and celery and cook, stirring often, until vegetables soften and cook down, 10 to 12 minutes.
• Add soybean sauce, orange peel, sugar, rice wine or sherry, white pepper, soy sauce and oyster sauce to the vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let cool 20 minutes.
• Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast turkey, uncovered, for 30 minutes.
• Reduce oven to 325 degrees. Baste turkey with pan juices, and tent it with foil. Continue roasting another 1 1/2 to 2 1/2 hours, basting every 30 minutes with pan juices, until a thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot water or turkey or chicken stock, if you have any, 1 cup at a time.
• Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving. Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and keep warm on the stove.
• Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are nicely browned and crisped, 30 to 35 minutes.
• Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.