PEKING-STYLE ROASTED TURKEY
When creating this recipe, I was thinking about the crispy Peking ducks that hang in the windows of Chinese restaurants, and how hungry they make you feel. We're going to recreate that tasty skin on the outside of our turkey, as well as the flavors that go with it: a little sweet, a little salty, nice and crunchy. (Note: plan ahead to spend two days on the brining process.)
Provided by Stephanie Izard
Categories main-dish
Time P2D
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the brine-2 days in advance: Roughly cut up the orange, lemongrass, and ginger into pieces. Smash garlic. Bring water to a boil and add garlic, ginger, chilies, lemongrass, orange, salt, sugar, soy sauce, and sweet soy sauce. Let it simmer until sugar and salt dissolve, about 10 minutes. Then remove from heat and refrigerate overnight.
- For brining the turkey-1 day in advance: Place turkey and turkey neck into the chilled brine. Add more water, enough to cover the turkey. Cover with lid and refrigerate, 24 hours.
- For the turkey: Preheat oven to 325 degrees F. Remove turkey from the brine and place it on a sheet tray lined with paper towels; allow it to dry and come to room temperature, 1 hour. Meanwhile, prepare the aromatics to be cooked with the turkey. Roughly chop the fennel with stems, onions, apples and ginger. Place aromatics around the turkey and inside the cavity. Next, make a compound butter by combining butter and sweet soy sauce. Rub a quarter of the butter all over the turkey. Discard the thermometer probe that comes with the turkey and replace it with a kitchen thermometer in the same spot or in the deepest part of the turkey. Roast the turkey to 160 degrees F, about 3 hours. (Note: it will continue to cook after it comes out of the oven.)
- As the turkey cooks, baste it with more compound butter every 20-30 minutes.
- When the kitchen thermometer in the turkey reads 160 degrees F, remove it from the oven and let it rest. The temperature will continue to rise slowly as it rests outside the oven. Let the turkey rest for 30 minutes before slicing and serving.
PEKING STYLE CHICKEN
This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.
Provided by Diana 2
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
- Coat chicken pieces in cornstarch. Dip into beaten egg whites.
- Saute the chicken in hot oil until crispy and brown.
- Drain oil from the pan and add sauce.
- Cook for 5 minutes over low heat.
PEKING-STYLE CHICKEN
Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
- Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
- Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.
Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 2.26 milligram of sodium
PEKING STYLE CHICKEN
This recipe is one of my only chicken recipes because we don't eat chicken. However I make this when we have bbq's for guests and it is consumed before you can blink. It is so easy to make as well, served in warmed tortilla bread.
Provided by Wendys Kitchen
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim chicken fillets of all fat and sinew.
- Place hoisin, soy, vinegar, garlic and ginger in large bowl and stir.
- Add chicken and marinate for 20 minutes.
- Remove chicken from marinade, reserving the marinade.
- Cook chicken on hot bbq or under a hot grill 4 minutes each side. Remove and stand 5 minutes.
- Cut tortillas in half, wrap in foil andwarm in the oven.
- Place remaining marinade in a small suacepan and heat until mixture boils. Pour the hot mixture into a serving bowl.
- Slice chicken into strips (I sometimes pre-slice my chicken and grill it that way to save this step - but cook the chicken for less time).
- Allow your guests to place chicken strips with shallots, cucumber and sauce in the warmed tortilla and enjoy!
Nutrition Facts : Calories 293.9, Fat 6.3, SaturatedFat 1.5, Cholesterol 0.6, Sodium 1463, Carbohydrate 51.1, Fiber 3.4, Sugar 9.1, Protein 8.7
More about "peking style roast turkey with molasses soy glaze and orange ginger gravy food"
ORANGE-GINGER GLAZED TURKEY - THE ROASTED ROOT
From theroastedroot.net
SPICED AND GLAZED ROAST TURKEY RECIPE | BON APPéTIT
From bonappetit.com
PEKING-STYLE ROAST TURKEY WITH MOLASSES-SOY GLAZE AND …
From stltoday.com
Estimated Reading Time 4 mins
3 RECIPES TO ELEVATE YOUR STANDARD TURKEY PREP - FORT WORTH STAR …
From star-telegram.com
3 RECIPES TO ELEVATE YOUR STANDARD TURKEY PREP | CHARLOTTE OBSERVER
From charlotteobserver.com
THIS THANKSGIVING, MAKE TURKEY BETTER - STLTODAY.COM
From stltoday.com
PEKING-STYLE ROAST TURKEY WITH MOLASSES-SOY GLAZE AND …
From pressreader.com
PEKING-STYLE ROAST TURKEY WITH MOLASSES-SOY GLAZE AND …
From pressreader.com
PEKING-STYLE ROAST TURKEY WITH MOLASSES-SOY GLAZE AND …
From pressreader.com
-2 PEKING STYLE ROAST TURKEY WITH MOLASSES SOY GLAZE AND ORANGE …
From alicerecipes.com
PEKING-STYLE ROAST TURKEY WITH MOLASSES-SOY GLAZE AND ORANGE …
From punchfork.com
PEKING-STYLE ROAST TURKEY WITH MOLASSES-SOY GLAZE AND …
From pressreader.com
3 RECIPES TO ELEVATE YOUR STANDARD TURKEY PREP - HILTON HEAD …
From islandpacket.com
PEKING STYLE ROAST TURKEY WITH MOLASSES SOY GLAZE AND ORANGE …
From delipair.com
SOY-SAUCE-AND-HONEY-GLAZED TURKEY RECIPE - JOANNE CHANG
From foodandwine.com
PEKING-STYLE ROAST TURKEY WITH MOLASSES-SOY GLAZE AND ORANGE …
From rnbrecipes.delicious.homeip.net
47 THANKSGIVING TURKEY RECIPES FOR 2022 | EPICURIOUS
From epicurious.com
RECIPE: PEKING-STYLE ROAST TURKEY WITH MOLASSES-SOY …
From stltoday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love