Uncle Fred's Turkey
INGREDIENTS: (Items followed by * available in Chinatown)
1 4 to 5 Kg turkey, (not Butterball type)
1 Loonie sized piece of orange peel
3 Cloves garlic
2 Loonie sized pieces ginger
4 Tbsp brown bean sauce for poultry *
3 Tbsp soy sauce *
1 Tsp sugar
1/2 Tsp salt
2 Tbsp any hard liquor
1/2 Cup hot water
METHOD:
Wash and dry turkey inside and out
Chop orange peel, garlic and ginger very finely. Place in mortar or small sturdy bowl.
Add beans, salt, and sugar. Mash with pestle or butt of large knife handle.
Add soy sauce and liquor. Mix lightly.
Coat inside and outside of dry bird with mixture using hand. Let stand for 20 minutes.
To remainder of mixture in bowl or mortar add hot water and pour into bird cavity.
Close all openings in bird as tightly as possible using skewers and/or butcher's cord, or heavy needle and string.
(This is important as internal pressure developed during early stages of cooking will drive liquid into bird tissues for maximum flavor.)
Place bird breast down in open pan and roast at usual temperatures for 2/3 of cooking time. Turn bird for remaining 1/3. Cover as required to give golden brown result.
Remove bird from pan. Cool to handling temperature.
Save liquid in roaster.
To carve, remove each breast whole (complete with skin). Results will be two large ovals of meat. Slice once completely along the long axis in the middle of the oval.
Turn oval and slice at approximately 3/4 inch spacing.
Cut remainder of easily removed meat from bones.
Cut up dark meat into boneless bite size pieces and arrange in middle of serving platter.
Arrange both breasts (as cut, skin up) on top of dark meat.
Garnish with parsley if desired. Result should display all dark breast skin (attached to white meat) centered on platter.
Heat reserved liquid to simmer. Add one tbspn corn starch to 1/4 cup cold water. Add only enough of this mixture to simmering liquid (while stirring) to thicken to desired consistency. Pour over meat. If desired, garnish with green onion curls.
Serve immediately with steamed rice.
The above is a Foo Family original recipe.
INGREDIENTS: (Items followed by * available in Chinatown)
1 4 to 5 Kg turkey, (not Butterball type)
1 Loonie sized piece of orange peel
3 Cloves garlic
2 Loonie sized pieces ginger
4 Tbsp brown bean sauce for poultry *
3 Tbsp soy sauce *
1 Tsp sugar
1/2 Tsp salt
2 Tbsp any hard liquor
1/2 Cup hot water
METHOD:
Wash and dry turkey inside and out
Chop orange peel, garlic and ginger very finely. Place in mortar or small sturdy bowl.
Add beans, salt, and sugar. Mash with pestle or butt of large knife handle.
Add soy sauce and liquor. Mix lightly.
Coat inside and outside of dry bird with mixture using hand. Let stand for 20 minutes.
To remainder of mixture in bowl or mortar add hot water and pour into bird cavity.
Close all openings in bird as tightly as possible using skewers and/or butcher's cord, or heavy needle and string.
(This is important as internal pressure developed during early stages of cooking will drive liquid into bird tissues for maximum flavor.)
Place bird breast down in open pan and roast at usual temperatures for 2/3 of cooking time. Turn bird for remaining 1/3. Cover as required to give golden brown result.
Remove bird from pan. Cool to handling temperature.
Save liquid in roaster.
To carve, remove each breast whole (complete with skin). Results will be two large ovals of meat. Slice once completely along the long axis in the middle of the oval.
Turn oval and slice at approximately 3/4 inch spacing.
Cut remainder of easily removed meat from bones.
Cut up dark meat into boneless bite size pieces and arrange in middle of serving platter.
Arrange both breasts (as cut, skin up) on top of dark meat.
Garnish with parsley if desired. Result should display all dark breast skin (attached to white meat) centered on platter.
Heat reserved liquid to simmer. Add one tbspn corn starch to 1/4 cup cold water. Add only enough of this mixture to simmering liquid (while stirring) to thicken to desired consistency. Pour over meat. If desired, garnish with green onion curls.
Serve immediately with steamed rice.
The above is a Foo Family original recipe.