FOOD FOR THOUGHT
Wanda A. Adams
|||A top chef returns|
Around Thanksgiving, when turkey prices hit rock bottom, friends who have an extra freezer always buy an extra turkey to roast the next time they have a big gathering.
If you're one of those who keeps a turkey in reserve, you might be interested in a request that came in from Janet Scott, who was seeking a recipe for Chinese turkey that she clipped from a newspaper food section a long time ago. She left the recipe in storage when she returned to Honolulu from the Mainland recently and has two turkeys in the freezer just waiting to get the Chinese treatment. All she remembered was that it calls for five-spice and was not stuffed.
I found one recipe online and another in our files, in an old Maili Yardley column. Having dispatched both to her, I went home and tried both marinades on chicken, and both were 'ono.
CHINESE TURKEY I
Combine soy sauce, sugar, oyster sauce, five-spice and garlic. Pour half of mixture over turkey and paint the inside with the remainder. Place scallions and cilantro inside turkey cavity. Roast 20 minutes per pound or until a meat thermometer registers 175 degrees. Allow turkey to rest, covered loosely with foil, 10-15 minutes. Carve and serve.
Makes 6-8 servings.
CHINESE TURKEY II
Combine all marinade ingredients and mix well. Place turkey in a baking pan or other large container and spoon marinade over. Marinate several hours or overnight, refrigerated, spooning sauce over from time to time.
Bring turkey to room temperature. Preheat oven to 325 degrees. Place turkey on roasting rack and pour sauce over from marinating container. Roast 20 minutes per pound or until a meat thermometer registers 175 degrees. Allow turkey to rest, covered loosely with foil, 10-15 minutes. Carve and serve.
Makes 6-8 servings.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: email@example.com.
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