Chinese Turkey
For cold buffet service.
Very versatile. Serve hot or cold.
1 8-lb. Turkey
Salt
1/4 cup grated fresh ginger or 3 Tbsp. Powdered ginger
3 Tbsp. Bourbon
3 Tbsp. Soy Sauce
Salad oil
Salt and pepper
The day before:
Combine ginger with bourbon and soy sauce. Rub turkey inside and out with ginger mixture. Put into brown paper bag (or plastic bag) and store in refrigerator overnight!
Next day:
Remove turkey from paper bag, rub inside and out with oil; do the same with salt and pepper. Place on rack in roasting pan; do NOT cover! bake at 400 degrees for 30 minutes; lower oven temperature to 350 degrees and bake for 2 1/2 hours.
Remove meat from bones. Slice thinly and serve with an assortment of breads and rolls. Small bowls filled with soft butter, mayonnaise, hot mustard and creamy horseradish sauce completes the buffet feast.
For cold buffet service.
Very versatile. Serve hot or cold.
1 8-lb. Turkey
Salt
1/4 cup grated fresh ginger or 3 Tbsp. Powdered ginger
3 Tbsp. Bourbon
3 Tbsp. Soy Sauce
Salad oil
Salt and pepper
The day before:
Combine ginger with bourbon and soy sauce. Rub turkey inside and out with ginger mixture. Put into brown paper bag (or plastic bag) and store in refrigerator overnight!
Next day:
Remove turkey from paper bag, rub inside and out with oil; do the same with salt and pepper. Place on rack in roasting pan; do NOT cover! bake at 400 degrees for 30 minutes; lower oven temperature to 350 degrees and bake for 2 1/2 hours.
Remove meat from bones. Slice thinly and serve with an assortment of breads and rolls. Small bowls filled with soft butter, mayonnaise, hot mustard and creamy horseradish sauce completes the buffet feast.
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