Savoury Chinese Turkey Meat Marinade Recipes
CHINESE MARINADE
If you like Asian flavors, this is a great marinade for chicken or pork. This marinade recipe makes enough for 2lb of meat. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge.
Provided by English_Rose
Categories Chicken
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Finely grate the ginger, collect it up into a ball and squeeze out the juice into a bowl.
- Stir in the other ingredients and use as required.
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- First, thaw your turkey. Make sure you provide plenty of time for this step. It’s best to let your turkey thaw overnight in the kitchen sink a couple of days before Thanksgiving (if it’s frozen solid) or the day before you’re going to cook it (preferably the morning, as it will still need to marinate). When the turkey is completely thawed, remove it from the wrapper, and if the inside of the turkey is still frozen, run some warm water into the cavity and let it sit for a few more hours to thaw. If you’re in a hurry, you can soak the turkey in lukewarm water to aid the thawing process.
- This is the single most important step to ensuring your turkey cooks evenly. Be sure to also remove the giblet package in the cavity and thoroughly rinse the cavity and outside of the turkey. Next, drain all of the water from the cavity, and pat the whole turkey dry with paper towels. You can also let it drip dry on a rack.
- Make the marinade by mixing together ¼ cup ground bean sauce, 3 tablespoons hoisin sauce, 4 teaspoons minced garlic, 1 tablespoon finely minced shallot, 2 teaspoons minced fresh ginger, 1½ tablespoons salt, 3 tablespoons Shaoxing wine, and 1 teaspoon five spice powder.
- Rub the turkey down inside and out with the marinade, ensuring all surfaces are thoroughly coated. Work the marinade under the skin where possible. If you think you have too much marinade, use the surplus amount in the cavity. Finish the turkey by placing the Chinese dried tangerine peels into the cavity.
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