Roast Turkey with Sticky Rice and Hoisin Gravy Recipe

Nov 01, 2011 @ 4:31 PM
Posted by Anita Lo, Special Contributor

Nutrition

Cal/Serving: 1,506
Daily Value: 75%
Servings: 9

Dairy-Free

Fat	71g	109%
Saturated	17g	87%
Trans	0g	0%
Carbs	72g	24%
Fiber	4g	16%
Sugars	12g	0%
Protein	134g	268%
Cholesterol	429mg	143%
Sodium	1876mg	78%
Calcium	144mg	14%
Magnesium	181mg	45%
Potassium	1944mg	56%
Iron	11mg	61%
Zinc	15mg	99%
Vitamin A	111IU	2%
Vitamin C	3mg	5%
Thiamin (B1)	1mg	39%
Riboflavin (B2)	1mg	61%
Niacin (B3)	28mg	139%
Vitamin B6	3mg	134%
Folic Acid (B9)	77µg	19%
Vitamin B12	3µg	44%
Vitamin D	1µg	0%
Vitamin E	4mg	22%
Vitamin K	41µg	51%
Fatty acids, total monounsaturated	30g	0%
Fatty acids, total polyunsaturated	17g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Anita Lo

Veer/kia cheng boon

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

Click here to see The Ultimate Thanksgiving Countdown.

INGREDIENTS

For the turkey:

One 12-pound turkey
1 cup rice wine vinegar
1 cup maltose
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon five spice powder
1/2 cup canola oil
1 teaspoon sesame oil
1 cup water

For the sticky rice:

3 cups short grain glutinous rice, rinsed
4 1/2 cups water
3 Chinese sausages, cut into rounds
3 tablespoons dried scallop, reconstituted
2 tablespoons red dates
1/3 cup chestnuts, roasted and peeled
3 tablespoons gingko nuts
3 tablespoons Chinese ham, cubed
1 teaspoon dried shrimp
2 tablespoons Shaoxing cooking wine
1/3 cup sugar, or to taste
3 tablespoons soy sauce
1/3 cup edamame, peeled
3 tablespoons scallions, green parts only, sliced thinly on a bias, for garnish

For the hoisin gravy:

1/2 cup Shaoxing cooking wine
1 cup chicken stock
1/3 cup hoisin
2 tablespoons oyster sauce
Black pepper, to taste

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.