Happy Holidays.
Over Thanksgiving, our family feasted on turkey marinated with Chinese sauce. It’s my grandmother’s house recipe. I call it the “Kung Fu turkey”.
First, brine the turkey.
In a big bucket, fill with 4 cups of salt, 1 cup of sugar, and 1 whole sliced lemon.
Brine for at least 24 hours.
This technique ensures moist meat.
Chinese marinade
4 cloves of garlic
2 cups spoons of hoisen sauce
1 cup of soy sauce
1 cups of brown sugar
2 table spoon of kosher salt
3 slices of ginger
Note: Moist Asian ingredients can be found in the Asian isle of your local supermarket chain store such as Safeway or Albertons or Asian super market.
mix all the ingredients together in blender. Simply mix marinade with meat and refrigerate for another 8 hours.
Depending on your size of the turkey, 10 to 18 pound turkey usually takes around 3.5 hours.
To prevent the breast from overcooking, add a piece of foil to protect the breast area.
tip: make a tasty gravy. Mix 3 tablespoon of corn starch with hot water. This will prevent lumps in the gravy. Next, mix with the juices from the pan. Boil and add 3 ounce of red wine. Finish the sauce with dash of sea salt and fresh ground pepper.
As for appetizers, we had a fusion platter. Poached shrimp as well as Shanghai cold dishes including crunchy jelly fish and cucumber.
Try the Chinese Turkey recipe and let me know how it turns out.
