Asian Roast Turkey Recipe (With Sticky Rice Stuffing)
As Thanksgiving approaches, why not add an Asian twist to your traditional feast with a delightful Asian Roast Turkey? This recipe takes the classic Thanksgiving dinner and infuses it with the bold flavors of Asian cuisine, creating extra flavors that are sure to become a new holiday favorite. Furthermore, the sticky rice stuffing adds an extra texture and flavor to this already delectable dish. In this blog post, I'll guide you through the steps to roast the perfect Asian-inspired turkey, featuring a delicious blend of Asian sauce and spices with sticky rice stuffing. Read on for more!
For the turkey marinade
Whole turkey: Turkeys come in various sizes, I used one that is 14 pounds. You can choose the size of the turkey depending on the number of people you plan to serve. Put the turkey in the fridge to defrost if you get one that is previously frozen.
Ginger, minced garlic, and green onions: Adding green onions and ginger to roast turkey can infuse the dish with unique flavors, especially if you're aiming for an Asian-inspired twist.
Sichuan peppercorn (grind to powder before use): Sichuan peppercorns are known for their unique numbing (mala) flavor. The numbing sensation from Sichuan peppercorns can provide turkey a pleasant contrast to the richness of the turkey meat.
Chinese five-spice powder: If you are familiar with five-spice powder, it typically includes a blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. This combination adds a layer of well-balanced flavor to the turkey.
Dried tangerine peels: Dried tangerine peels are a common ingredient in Asian cuisine. It adds a bright and citrusy flavor to your roast turkey.
Asian sauces: I used Shaoxing cooking wine, oyster sauce, light soy sauce, and brown sugar for marinade sauce to brush onto the turkey.
Butter: for brushing.
Salt and black pepper: to taste.
The sticky rice stuffing
Uncooked soaked sticky rice: Sticky rice has a distinct chewy and glutinous texture compared to regular rice. It has the ability to absorb and retain flavors. When used as a stuffing, sticky rice can soak up the juices and aromas released by the turkey during roasting, resulting in a stuffing that is rich and full of flavors.
Vegetable oil: to brown the vegetables and the mushrooms. You can use olive oil too.
The turkey marinade sauce (see above): I added one tablespoon for extra flavor while cooking the sticky rice.
Chopped carrots and celery: Carrots and celery are traditional vegetables when it comes to roast. Instead of adding them directly to the turkey, I pre-cooked them in the sticky rice. You can use other vegetables, such as onions, green beans, sugar snap peas, sweet potatoes, and your favorite vegetables.
Chopped diced Shiitake mushrooms: Shiitake mushrooms are known for their rich and savory umami flavor. They add complexity, depth, and a touch of umami to your sticky rice preparation. Remember to soak them in the water before use.
Water (or chicken stock): When you put the cooked sticky rice inside the turkey, it is already full of rich flavor, so I simply just use water. Feel free to use chicken stock if you want.
Pinch of salt: to taste.
Defrost the turkey in the fridge overnight if you are using a frozen turkey. Remove the turkey from the refrigerator. Thoroughly clean the turkey, removing giblets, turkey neck, and excess fat. Pat the turkey dry with paper towels.
In a small bowl, combine minced ginger, minced garlic, green onions, Sichuan peppercorn (grind to powder before use), Chinese five-spice powder, dried tangerine peels, Shaoxing cooking wine, oyster sauce, light soy sauce, and brown sugar. Mix well until you have a smooth paste.
Rub the unsalted butter all over the turkey, including under the skin and inside the cavity. Rub half of the marinade mixture over the turkey skin, making sure to get under the skin as well for maximum flavor. Sprinkle salt and black pepper to finish. (You can start to marinate the turkey a couple hours before cooking if you want)
Preheat the oven to 325°F(163°C). Meantime, prepare the sticky rice. Heat a large skillet over medium heat. Add a tablespoon of cooking oil and let it heat. Add carrots, celery, and soaked dried Shiitake mushroom to the hot oil and stir for about 20-30 seconds until fragrant. Then add one tablespoon of the turkey marinade sauce and continue to stir for 10 seconds. Add in the sticky rice to stir fry a few seconds more. Reduce the heat to low to add in the water and let it simmer until the sticky rice turns to an oatmeal-like paste. Add a pinch of salt and turn off the heat.
Stuff the turkey cavity with the sticky rice mixture. Be sure not to pack it too tightly to allow for even cooking.
Place the entire turkey on a roasting rack of a large roasting pan with turkey breast side up. Pour 2 cups of water into the bottom of the pan. Cover the turkey loosely with aluminum foil for the first part of the roasting to prevent the skin from burning.
Roast the turkey in the preheated oven. Estimate the cooking time based on the turkey's weight (about 15 minutes per pound), and mine took about 4 hours and 15 minutes. Remove the foil during the last hour of roasting to allow the skin to brown. Brush the marinade sauce on the turkey every 45 minutes until the skin is golden brown.
Use a meat instant-read thermometer to check the internal temperature. The turkey is done when the thickest part of the thigh reaches 165°F (74°C). Once the turkey reaches the desired temperature, remove it from the oven and let it rest on a cutting board for at least 30 minutes.
Carve the turkey and serve with the flavorful sticky rice stuffing. Enjoy!
Marinate: Allow the turkey to marinate for an extended period, preferably overnight, to ensure that the flavors marinate deeply into the meat.
Under the skin: Carefully lift the turkey's skin and rub the marinade directly onto the meat. This step ensures that the flavors infuse not only the skin but also the turkey meat.
Even spice brushing: Ensure an even distribution of Chinese five-spice powder, Sichuan peppercorn powder, and other spices on the turkey. Rub the spices thoroughly to achieve an even blend.
Basting: Baste the turkey with its own juices during roasting to enhance moisture and flavor. Consider adding some of the marinade into the basting process for an extra burst of taste.
Crispy skin finish: During the last hour of roasting, uncover the turkey to allow the skin to crisp up and develop a beautiful golden-brown color. If you like a sweet taste, add an additional layer of honey. Monitor closely to prevent over-browning.
Stir fry: Do not skip the stir fry step. Stir-frying the sticky rice stuffing briefly before stuffing the turkey can significantly enhance the overall quality of the stuffing. The process of stir-frying also releases aromatics from t
he mushrooms and vegetables.
Leftovers: Leftover Asian roast turkey is a great way to create delicious sandwiches or wraps with a drizzle of cranberry sauce.
Combining these pro tips will make a delicious Asian roast turkey with sticky rice stuffing.
Transfer the sticky rice stuffing to an airtight container or sealable plastic bag. The leftover sticky rice is good in the fridge for up to 3 days. When you are ready to eat the next day, simply reheat in a microwave-safe dish or on the stovetop.
This Asian turkey recipe takes the classic roast turkey and elevates it to new heights, infusing it with a rich blend of Chinese spices. The addition of sticky rice stuffing, adorned with Shiitake mushrooms and vegetables, brings out a burst of flavor in every bite.
I hope you will enjoy this flavor-packed dish. Most importantly, I wish you a Thanksgiving filled with warmth, gratitude, and the joy of shared moments. Happy Thanksgiving!
Asian Roast Turkey Recipe (With Sticky Rice Stuffing)
Recipe details
- 12 servings
- Prep time: 8 Hours Cook time: 4 Hours Total time: 12 hr
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