Roast Turkey Chinese Style
|Soy sauce||3 Tablespoon|
|Chinese five spice||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Minced garlic||1 Teaspoon|
|Dried black mushrooms||8|
|Dried shrimp||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
|Chinese sausages||4 Ounce, thinly sliced (2 Pieces, 2 Ounces Each)|
|Green onions with tops||3 , thinly sliced|
|Canned water chestnuts||8 Ounce, coarsely chopped (1 Can)|
|Chopped cilantro||2 Tablespoon (Chinese Parsley)|
|Oyster sauce||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Pepper white||1⁄2 Teaspoon|
|Cooked glutinous rice/Cooked medium-grain rice||3 Cup (48 tbs)|
1. Remove the giblets from the turkey; reserve them for other uses. Rinse the turkey inside and out and pat it dry with paper towels. Combine the marinade ingredients in a small bowl and rub them over the skin of the turkey. Cover and refrigerate for 2 hours or as long as overnight.
2. Soak the mushrooms and dried shrimp separately in warm water to cover for 30 minutes; drain. Cut offand discard the mushroom stems and thinly slice the caps. Leave the shrimp whole.
3. Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the sausage, shrimp, and garlic and stir-fry until the sausage is slightly crisp, about 2 minutes. Add the mushrooms, green onions, water chestnuts, and cilantro; cook for 1 minute. Stir in the oyster sauce, soy sauce, and pepper. Add the rice, mix well, and remove from the heat.
4. Preheat the oven to 350°. Spoon the stuffing into the turkey cavity; close it with trussing needles or sew it closed. Place the turkey on a rack in a foil-lined baking pan. Bake until the juices run clear when a thigh is pierced, about 3 hours. (Or, insert a meat thermometer in the center of one of the inside thigh muscles, being careful that the tip does not touch bone. Bake until the thermometer registers 180° to 185°.) During the last half of the roasting time, baste the turkey occasionally with pan juices.