Chinese American Thanksgiving Turkey

Photographs by Rita Maas

By Arthur Boehm, November-December 2003

Adapted from Easy Family Recipes from a Chinese-American Childhood by Ken Hom (Knopf, 1997)

(Serves 10 to 12)

This cross-cultural feast features turkey with a savory Chinese stuffing placed under the skin. Steamed first for succulence, the bird is then roasted to ensure golden, crackling skin.

1 12- to 14-pound turkey
2 tablespoons, Asian sesame oil
3 tablespoons, kosher salt
1 tablespoon, freshly ground black pepper

Stuffing

3 cups, sticky rice
1 cup, dried black mushrooms
1 ? pounds, ground pork
3 tablespoons, soy sauce
? cup, Shaoxing rice wine or dry sherry
2 teaspoons, Asian sesame oil
1 teaspoon, salt
? teaspoon, freshly ground black pepper
2 tablespoons, peanut oil
2 tablespoons, finely chopped ginger
? cup, finely chopped scallions
1 pound, Chinese sausage, chopped
? pound, fresh water chestnuts, peeled and coarsely chopped, or canned
6 cups, homemade chicken stock or low-salt canned broth
Salt and ground black pepper, to taste

1. Up to a day in advance, dry the turkey inside and out with paper towels; reserve the giblets. Rub the skin with the sesame oil. Mix the kosher salt and pepper, and rub the mixture evenly over the bird. (If working ahead, cover the turkey with plastic film, and refrigerate.) Chop the giblets coarsely, and refrigerate for later use.

2. To make the stuffing, soak the sticky rice for at least 2 hours or overnight in enough cold water to cover it. Drain thoroughly. Soak the mushrooms in warm water for 20 minutes, drain them, and squeeze out any excess liquid. Remove and discard the mushroom stems; coarsely chop the caps.

3. Combine the pork with 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine or sherry, the sesame oil, and the salt and ground black pepper. Set the mixture aside for 20 minutes.

4. Heat a large wok or frying pan over high heat. Add the oil, swirl to coat the pan, and when the oil smokes slightly, add the ginger and scallions, and stir-fry for 3 minutes. Add the pork and giblets; stir-fry for 3 minutes, breaking up the pork. Add the mushrooms, sausage, rice, and water chestnuts, and stir-fry for 3 minutes. Add 3 cups of stock, the remaining soy sauce, and the remaining wine, and mix well. Add salt and pepper to taste. Reduce the heat to low, cover, and cook, until the rice has absorbed the liquid, about 15 minutes.

5. To stuff the turkey, carefully separate the skin of the turkey from the breast. Insert a thin layer of stuffing between the breast and skin. Fill the cavity loosely with the stuffing. (Transfer any remaining stuffing to a baking dish, steam or bake for 40 minutes, and serve separately.)

6. Place the turkey on a deep, heatproof platter on a rack in a large roasting pan, and add enough hot water to the pan to come to 1 1/2 inches beneath the rack. Cover the pan tightly with aluminum foil or a lid, place it over two stovetop burners, and steam gently until the thigh juices run clear, about 3 1/2 hours. Replenish the water as needed. Remove the turkey from the platter, reserving any juices that may have collected.

7. Preheat the oven to 350 degrees. Place the turkey back on the rack in the roasting pan, place the pan in the oven, and cook for 25 minutes. Increase the temperature to 450 degrees, and roast until the skin is golden, about 30 minutes more. To check for doneness, insert a thermometer into the breast and thigh. The internal temperature of the breast should be 165 degrees, the thigh, 180.

8. To make the gravy, combine the remaining stock and the reserved turkey juices. Transfer the mixture to a medium saucepan, bring to a boil over high heat, turn the heat to low, and simmer, until the liquid is reduced by half.

9. Remove the turkey from the oven, and allow it to rest for 20 minutes before carving. Serve the turkey and the dressing with hot gravy.

Nutrients per serving: calories 837; protein 85g; carbohydrate 21g; fat 44g (saturated fat 10g); cholesterol 217mg; sodium 1,294mg

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