Roast Turkey with Sticky Rice and Hoisin Gravy Recipe

Roast Turkey with Sticky Rice and Hoisin Gravy Recipe
Staff Writer
Soy Sauce

Veer/kia cheng boon

Soy Sauce

Here's an Asian-influenced twist on a traditional Thanksgiving turkey centerpiece, courtesy of chef Anita Lo.

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Directions

For the turkey

Bring a pot of water to a boil over high heat. Place the turkey in the sink, and with a large ladle, pour the boiling water over the skin of the turkey until it becomes tight and slightly blanched. Dry well with a clean paper towel.

Add the rice wine vinegar, maltose, and soy sauce to a pot, and bring to a boil over high heat. Remove from heat, and brush the mixture all over the turkey. Season with the salt, pepper, and five spice powder inside and out. Allow it to dry uncovered in the refrigerator for 1 or 2 nights.

Preheat the oven to 400 degrees. Mix the canola and sesame oils together and reserve on the side with a brush for basting. Fill a baking dish with 1 cup water, and place a rack on top large enough to hold the turkey. Place the turkey on the rack, and roast, brushing occasionally, for about 2 ½-3 hours or until juices run clear when a pairing knife is inserted into the thickest part of the thigh. Allow to rest 15 minutes before carving. Reserve the cooking liquid from the baking dish.

For the sticky rice

Rinse the rice 2 times in cold water and drain. Place all ingredients except the edamame and scallions into a shallow, nonstick pot. Bring to a boil, stir, and cover. Turn the flame down to the lowest setting. Cook until all of the liquid is absorbed, about 20 minutes. Fold in the edamame. Taste and adjust seasoning, and garnish with the scallions.

For the hoisin gravy

Place the baking dish from the roast turkey on the stove and set over medium-high heat. Add the Shaoxing cooking wine and stir, removing any brown bits stuck to the bottom by scraping with a wooden spoon. Reduce by ½. Add the remaining ingredients and bring to a boil. Taste and adjust seasonings.   

Nutrition

Calories per serving:

734 kcal

Daily value:

37%

Servings:

9
  • Carbohydrate, by difference 111 g
  • Protein 17 g
  • Total lipid (fat) 25 g
  • Vitamin A, IU 806 IU
  • Vitamin A, RAE 176 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 11 mg
  • Vitamin D 7 IU
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 80 µg
  • Alanine 1 g
  • Apigenin 225 mg
  • Arginine 1 g
  • Ash 5 g
  • Aspartic acid 1 g
  • Betaine 1 mg
  • Caffeine 1 mg
  • Calcium, Ca 192 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 73 µg
  • Cholesterol 8 mg
  • Choline, total 46 mg
  • Copper, Cu 1 mg
  • Fatty acids, total monounsaturated 13 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 5 g
  • Fatty acids, total trans 3 g
  • Fatty acids, total trans-monoenoic 3 g
  • Fiber, total dietary 7 g
  • Folate, DFE 139 µg
  • Folate, food 52 µg
  • Folate, total 104 µg
  • Folic acid 51 µg
  • Glutamic acid 3 g
  • Glycine 1 g
  • Iron, Fe 11 mg
  • Isoleucine 1 g
  • Isorhamnetin 17 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 128 µg
  • Luteolin 1 mg
  • Lysine 1 g
  • Magnesium, Mg 200 mg
  • Manganese, Mn 5 mg
  • Niacin 13 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 520 mg
  • Potassium, K 751 mg
  • Proline 1 g
  • Retinol 168 µg
  • Riboflavin 1 mg
  • Selenium, Se 30 µg
  • Serine 1 g
  • Sodium, Na 705 mg
  • Starch 13 g
  • Sucrose 1 g
  • Sugars, total 9 g
  • Theobromine 17 mg
  • Threonine 1 g
  • Total isoflavones 1 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Water 166 g
  • Zinc, Zn 4 mg
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