I like changing up flavors when it comes to cooking up my Thanksgiving Turkey every year - this year I decided to go Indo Chinese or Hakka with this Schezwan Turkey. I paired it with Fried Rice an Asian inspired Turkey gravy!
Schezwan turkey | ||
Brine | To Taste | |
Hot water | 2 Liter | |
Salt | 1/2 Cup (8 tbs) | |
Sugar | 1/2 Cup (8 tbs) | |
Cinnamon | 2 Inch | |
Red chillies | 6 | |
Star anise | 3 | |
Black cardamom | 3 | |
Mixed black and white peppercorns | 1 Teaspoon | |
Cold water | 2 Liter | |
Ginger | To Taste | |
Turkey and veg | ||
Turkey | 12 Pound | |
Carrots, green peppers, shallots and mushrooms | 2 Cup (32 tbs) | |
Schezwan sauce/marinade | ||
Kashmiri chillies | 10 | |
Regular chinese chillies | 20 | |
Sichuan peppercorns | 1 Teaspoon | |
Oil | 1/2 Cup (8 tbs) | |
Ginger | 1/4 Tablespoon | |
Garlic | 1/4 Tablespoon | |
Spring onions | 1 Tablespoon | |
Light soya sauce | 2 Tablespoon | |
Vinegar | 2 Tablespoon | |
Ketchup | 2 Tablespoon | |
Salt | To Taste | |
Sugar | 1 Pinch | |
Fresh cracked pepper | To Taste |
MAKING:
1. If using a frozen Turkey, defrost according to package instructions
2. Rinse and clear the Turkey cavity
3. Prepare the brine by first dissolving everything in hot water, add cold water and add the brine to the turkey when cool
4. Refrigerate for 18 hours
5. After drain all of the brine and pat dry
6. Prepare the schezwan sauce by boiling the chillies and Sichuan peppercorns and grinding to a paste
7. Heat oil and saute the minced ginger, garlic and spring onions
8. Add the ground chilli paste
9. Add the soya, vinegar and ketchup
10. Add salt, sugar and pepper
11. Cool and keep aside
12. Add a layer to the turkey and place over a rack
13. Add the veg
14. Cover and cook for an hour
15. The turkey will cook for about 4 hours
16. After an hour, add the turkey neck, liver and another layer of the marinade and cook for another hour covered
17. After this, uncover and continue cooking, adding layers of the marinade and basting the turkey in the juices
18. The turkey is cooked when it registers at 165 – 170 degrees in the thigh
SERVING:
19. Serve and Enjoy!