Best 5 Chinese Turkey In Jade Recipes
Indulge in an exotic culinary journey with Chinese Turkey in Jade, an enticing dish that harmonizes the rich flavors of Chinese cuisine with the versatility of turkey. This tantalizing recipe presents a fusion of sweet, savory, and aromatic elements, creating a memorable dining experience.
Our culinary adventure begins with the main course, where a succulent turkey is marinated in a symphony of soy sauce, oyster sauce, Shaoxing wine, ginger, garlic, and five-spice powder. This harmonious blend of flavors seeps into every fiber of the turkey, resulting in a tender and flavorful centerpiece. The turkey is then roasted to perfection, its skin glistening with a golden-brown hue.
Accompanying the main course are an array of delectable side dishes. Steamed broccoli florets provide a vibrant green contrast and a crisp, refreshing texture. The stir-fried snow peas add a delicate sweetness and a delightful crunch. Meanwhile, the steamed jasmine rice serves as a comforting base, soaking up the tantalizing sauce from the turkey.
To complete the feast, a flavorful egg drop soup is served. Silky and comforting, this soup features a delicate broth adorned with wisps of egg ribbons. The combination of textures and flavors creates a harmonious balance that complements the richness of the main course.
Chinese Turkey in Jade is a culinary masterpiece that showcases the versatility of turkey and the boundless creativity of Chinese cuisine. With its captivating blend of flavors and textures, this dish promises to transport you to a world of culinary delight. So, gather your ingredients, prepare your palate, and embark on this extraordinary culinary journey.
HONEY GLAZED CANTONESE TURKEY
Cantonese people have been expertly roasting poultry of all kinds for hundreds of years, so why not add a Thanksgiving Honey Glazed Cantonese Turkey to the list? If you're looking to mix things up, prepare this turkey with plenty of Chinese flavors and a honey glaze.
Provided by Bill
Categories Chicken & Holiday Poultry
Time 3h35m
Number Of Ingredients 15
Steps:
- First, thaw your turkey. Make sure you provide plenty of time for this step. It's best to let your turkey thaw overnight in the kitchen sink a couple of days before Thanksgiving (if it's frozen solid) or the day before you're going to cook it (preferably the morning, as it will still need to marinate). When the turkey is completely thawed, remove it from the wrapper, and if the inside of the turkey is still frozen, run some warm water into the cavity and let it sit for a few more hours to thaw. If you're in a hurry, you can soak the turkey in lukewarm water to aid the thawing process.
- This is the single most important step to ensuring your turkey cooks evenly. Be sure to also remove the giblet package in the cavity and thoroughly rinse the cavity and outside of the turkey. Next, drain all of the water from the cavity, and pat the whole turkey dry with paper towels. You can also let it drip dry on a rack.
- Make the marinade by mixing together ¼ cup ground bean sauce, 3 tablespoons hoisin sauce, 4 teaspoons minced garlic, 1 tablespoon finely minced shallot, 2 teaspoons minced fresh ginger, 1½ tablespoons salt, 3 tablespoons Shaoxing wine, and 1 teaspoon five spice powder.
- Rub the turkey down inside and out with the marinade, ensuring all surfaces are thoroughly coated. Work the marinade under the skin where possible. If you think you have too much marinade, use the surplus amount in the cavity. Finish the turkey by placing the Chinese dried tangerine peels into the cavity.
- Place the turkey in a roasting pan, cover it with plastic wrap, and refrigerate overnight. The next day, take the turkey out 3 hours prior to roasting to bring it up to room temperature.
- When you're ready to cook the turkey, line the roasting pan with the 3 pounds of chopped potatoes and the chopped leek. Place the turkey on top of the vegetables, breast side down. (We're going to flip it later).
- Preheat the oven to 425 degrees F, and arrange an oven rack in the lower third of the oven. While that's happening, prepare the glaze. Mix together ⅓ cup hot water, 2 teaspoons red Zhejiang vinegar, and 3 tablespoons of honey. Set aside.
- Roast your Cantonese turkey for 30 minutes. Then use a basting brush to glaze the turkey with your honey mixture and rotate the pan 180 degrees. Roast for another 30 minutes, and give the turkey another basting with the glaze.
- Remove the turkey from the oven, and lower the temperature to 325 degrees F. Using a clean kitchen towel and a sturdy roasting fork, flip the turkey breast-side up. Carefully brush off any vegetables that may be stuck to the turkey, taking care not to damage the skin on the breast.
- Roast the turkey at the lower temperature for another hour and 5 minutes (for a 13 pound turkey) to an hour and a half (for a 15 pound turkey). Glaze the turkey every 15 minutes, and rotate the pan halfway through the second block of roasting time. If the turkey is browning too much, tent it lightly with aluminum foil.
- The surest way to check if your turkey is cooked through is to use a meat thermometer. The internal temperature of the thigh should register 165 degrees and the juices should run clear (not pink).
- When your turkey is done, transfer it to a serving plate, cover it lightly with aluminum foil, and let it rest for 20 minutes. Use a slotted spoon to scoop the potatoes and leeks out of the pan. Serve them as-is, or make them into a delicious side of roasted mashed potatoes (just add milk, butter, and salt to taste). Lastly, pour the pan drippings through a fine mesh strainer into a fat separator to make the gravy.
Nutrition Facts : Calories 635 kcal, Carbohydrate 22 g, Protein 85 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 271 mg, Sodium 971 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CANTONESE-STYLE TURKEY
In this vaguely Cantonese turkey, the bird is roasted beneath a rich glaze of fermented soybean paste, garlic, ginger, soy sauce and alliums galore, then served with roasted potatoes basted in the sauce and drippings of the bird. It came to The Times from Dr. Carolyn Ling, a physician in Carmel, Ind., whose grandfather came to the United States in the late 19th century from southern China and set up an import-export firm in Manhattan. There were other investments as well. Her grandfather, Dr. Ling told me, had "interests in restaurants." Those interests played a big role in the Ling family's early Thanksgiving feasts: They ate takeout. Dr. Ling's father, a doctor who fought at Anzio in Italy in 1944 and earned a Bronze Star, loved those meals. When Dr. Ling was young, she said, her father urged her mother, a passionate home cook and reader of Gourmet, to emulate them in her holiday cooking at home in Forest Hills, Queens. The result is remarkably easy to prepare, phenomenally juicy, and rich, Dr. Ling said, "with the umami of soy and turkey fat."
Provided by Sam Sifton
Categories dinner, poultry, main course
Time 6h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting pan and allow turkey to come to room temperature while you prepare the sauce.
- Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes. Add scallions, leeks and celery and cook, stirring often, until vegetables soften and cook down, 10 to 12 minutes.
- Add soybean sauce, orange peel, sugar, rice wine or sherry, white pepper, soy sauce and oyster sauce to the vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let cool 20 minutes.
- Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast turkey, uncovered, for 30 minutes.
- Reduce oven to 325 degrees. Baste turkey with pan juices, and tent it with foil. Continue roasting another 1 1/2 to 2 1/2 hours, basting every 30 minutes with pan juices, until a thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot water or turkey or chicken stock, if you have any, 1 cup at a time.
- Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving. Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and keep warm on the stove.
- Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are nicely browned and crisped, 30 to 35 minutes.
- Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.
Nutrition Facts : @context http, Calories 829, UnsaturatedFat 19 grams, Carbohydrate 38 grams, Fat 30 grams, Fiber 5 grams, Protein 96 grams, SaturatedFat 7 grams, Sodium 1934 milligrams, Sugar 4 grams, TransFat 0 grams
CHINESE TURKEY IN JADE
An economic take on the classic squab in jade, from Gourmet magazine. It looks like a long list of ingredients, but this dish comes together quickly.
Provided by Pinay0618
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Rinse and drain water chestnuts and coarsely chop. Diagonally cut snow peas into 1/2-inch-wide pieces and chop scallions. Separate lettuce leaves.
- In a bowl with your hands mix turkey, 1 teaspoon honey, 1 tablespoon each soy sauce, vinegar, and garlic, and 2 tablespoons gingerroot until just combined. Marinate turkey mixture 15 minutes.
- In a small bowl whisk together Worcestershire sauce, water, sugar, cornstarch, and remaining teaspoon honey, 3 tablespoons soy sauce, and 2 tablespoons vinegar. In a wok or large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and saute turkey mixture, stirring and breaking up lumps, until just cooked through, about 3 minutes. With a slotted spoon transfer turkey mixture to cleaned bowl. In wok or skillet stir-fry remaining tablespoon each garlic and gingerroot 15 seconds. Add water chestnuts and stir-fry 15 seconds. Add turkey mixture, soy-sauce mixture, snow peas, and scallions and stir-fry until sauce is thickened and snow peas are tender, about 3 minutes. Remove wok or skillet from heat and stir in sesame oil and salt and pepper to taste.
- Serve turkey mixture, mint, and cilantro on lettuce leaves accompanied by rice.
Nutrition Facts : Calories 453.9, Fat 12.8, SaturatedFat 3, Cholesterol 89.6, Sodium 1174.7, Carbohydrate 57.9, Fiber 4.5, Sugar 13.2, Protein 27.4
CHOW GAI LAN (JADE GREEN BROCCOLI)
Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. This is traditionally made with gai lan, or Chinese broccoli, but the recipe works well with any broccoli you can find.
Provided by echo echo
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together sugar through soy sauce plus 1/2 cup water and put aside.
- Heat oil in a skillet or wok over medium heat and add the garlic.
- When garlic is golden brown, add the broccoli.
- Turn the heat up and stir-fry 2 minutes.
- Add sherry, cover quickly and cook 2 minutes.
- Lift cover& add the soy sauce mixture.
- When sauce thickens, remove and serve.
Nutrition Facts : Calories 112.9, Fat 9.1, SaturatedFat 1.2, Sodium 336.6, Carbohydrate 3.1, Fiber 0.1, Sugar 1, Protein 0.7
CHINESE TURKEY IN JADE
Steps:
- Rinse and drain water chestnuts and coarsely chop. Diagonally cut snow peas into 1/2-inch-wide pieces and chop scallions. Separate lettuce leaves.
- In a bowl with your hands mix turkey, 1 teaspoon honey, 1 tablespoon each soy sauce, vinegar, and garlic, and 2 tablespoons gingerroot until just combined. Marinate turkey mixture 15 minutes.
- In a small bowl whisk together Worcestershire sauce, water, sugar, cornstarch, and remaining teaspoon honey, 3 tablespoons soy sauce, and 2 tablespoons vinegar. In a wok or large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and saut turkey mixture, stirring and breaking up lumps, until just cooked through, about 3 minutes. With a slotted spoon transfer turkey mixture to cleaned bowl. In wok or skillet stir-fry remaining tablespoon each garlic and gingerroot 15 seconds. Add water chestnuts and stir-fry 15 seconds. Add turkey mixture, soy-sauce mixture, snow peas, and scallions and stir-fry until sauce is thickened and snow peas are tender, about 3 minutes. Remove wok or skillet from heat and stir in sesame oil and salt and pepper to taste.
- Serve turkey mixture, mint, and cilantro on lettuce leaves accompanied by rice.
Tips:
- Use a large pot: This dish requires a large pot to accommodate the turkey and the sauce. A Dutch oven or a large stockpot works well.
- Brown the turkey well: Browning the turkey before adding it to the pot helps to develop flavor and color.
- Use a variety of vegetables: This recipe calls for a variety of vegetables, including carrots, celery, and onions. Feel free to add other vegetables that you like, such as broccoli, bell peppers, or mushrooms.
- Simmer the turkey until it is tender: The turkey should be simmered for at least 1 hour, or until it is cooked through. Use a meat thermometer to check that the internal temperature of the turkey has reached 165 degrees Fahrenheit.
- Serve the turkey with rice or noodles: This dish is traditionally served with rice or noodles. You can also serve it with mashed potatoes or roasted vegetables.
Conclusion:
Chinese Turkey in Jade is a delicious and easy-to-make dish that is perfect for a special occasion. The turkey is cooked in a flavorful sauce made with soy sauce, rice wine, and ginger. The vegetables add a pop of color and texture to the dish. Serve this dish with rice or noodles for a complete meal.
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