Roast turkey Peking style

This is a Asian twist to the classic roast turkey makes it ideal for any Sunday dinner not just at Christmas. And steaming the bird first seems to lock in the moisture, most people wont have a steamer large enough for such a big bird so make a little nest out of crumbled foil, you can then rest this nest on an upturned plate which you should put in the bottom of the large pan. Then put enough water in to reach to nearly the top of the plate but not get in the foil nest as you don’t want your bird to touch the water.

5.5kg turkey (neck and giblets reserved for gravy), left at room temperature for 1 hour
Salt and freshly ground black pepper
5 tbsp unsalted butter, melted
Juice from 2 oranges, divided (reserve peels for roasting pan and 1/4 cup juice for gravy)
2 tbsp cup soy sauce
2 tbsp molasses
2 tbsp rice-wine vinegar
2 tbsp 5-spice powder
1 bunch spring onions, cut into large pieces
1 celery stalk, cut into large pieces
2 tbsp vegetable or rapeseed oil

For the gravy
1 tbsp vegetable or rapeseed oil
Turkey neck and giblets
Salt and pepper
1 shallot, finely chopped
2 garlic cloves, crushed
Piece ginger the size of the end of your thumb, finely sliced
2 whole cloves
1 whole star anise
1 allspice berry or 1 tsp allspice powder
600mls chicken or turkey stock
2 tbsp plain flour (or cornflour for GF)
100 ml dry white wine
100 ml fresh orange juice (reserved from above)

Steam the turkey:
Preheat the oven to 200C/Gas 6. Season the inside of the turkey well with salt and pepper and tie the legs together. In the bottom of a large pot fitted with a steamer or make a platform with an upturned plate and then make a foil nest, add water and bring to a boil over high heat. Reduce heat to medium low and lower the turkey into the pot. Cover and steam for 30 minutes (thye turkey should not touch the water).

Meanwhile, make the glaze: In a medium saucepan, melt the butter. Whisk in 1/2 cup orange juice, soy sauce, molasses, vinegar, and 5-spice powder. Bring to a boil, reduce the heat to medium, and cook until the glaze is slightly thickened, 6 to 8 minutes.

Roast the turkey:
In a large roasting pan, toss the spring onions, celery, and reserved orange peels with the oil and season with salt and pepper. Fit a roasting rack over the vegetables and place the turkey on top. Brush all over with the glaze, lower oven to 350°F, and roast the turkey, basting every 20 minutes for a total of about 2 hours or until juices run clear when you insert a knife into the thickest part of the leg. If the turkey is browning too quickly, cover with a piece of foil. Let the turkey rest about 20 minutes before carving.

Make the gravy:
While the turkey is cooking, in a large saucepan over medium-high heat, heat the oil. Add the turkey neck, gizzard, and liver and cook until browned on all sides, 8 to 10 minutes, flipping occasionally; season with salt and pepper. Lower the heat to medium and add the shallot, garlic, ginger, cloves, star anise, and allspice, and cook until the vegetables are softened, 2 to 3 minutes. Add the stock and bring to a boil, scraping the browned bits from the bottom of the pan. Lower the heat to medium-low and simmer, uncovered, until the stock is flavorful and slightly reduced, about 1 hour. Strain the broth into a large clean saucepan and set aside on the stovetop to keep warm.

In a large pot, melt butter over medium heat. Sprinkle the flour over the butter and whisk to combine. Cook, stirring frequently with a wooden spoon, until butter mixture is browned, 2 to 3 minutes. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until gravy is thickened, 15 to 20 minutes.

Once the turkey has been removed from the roasting pan, strain the drippings into the pot with the gravy, discarding the solids. Place the roasting pan over two burners over medium-high heat. Pour in the wine and orange juice and bring to a boil. Scrape up brown bits on the bottom of the pan, and cook until reduced, about 1 minute. Pour pan juices into the gravy. Season with salt and pepper and serve with the turkey and all your favourite trimmings.


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