Cantonese Turkey (nytimes)

1, 12 – 14 lb turkey


4 T canola oil, divided
6 garlic cloves, minced
1 3″ knob ginger, peeled and minced
6 scallions, thinly sliced
2 leeks, thinly sliced (white and light green parts only)
4 stalks celery, thinly sliced
1/3 c soybean sauce (preferably Lee Kum Kee brand)
1 2″ strip dried orange or tangerine peel (or use 1 T freshly squeezed orange juice)
1 T light brown sugar
1/2 c rice wine or sherry
1/2 t ground white pepper
3 T low-sodium soy sauce
2 T oyster sauce
3 1/2 lbs small Yukon Gold potatoes, halved
Kosher salt and black pepper, to taste

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 temp while you prepare the sauce.
Swirl 3 T 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 min. Add scallions, leeks and celery and cook, stirring often, until vegetables soften and cook down, 10 – 12 min. Add soybean sauce, orange peel, sugar, rice wine or sherry, white pepper, soy sauce and oyster sauce to the vegetable mix along with 2 c water. Turn heat to high and bring to a boil, then lower the heat and allow mix to simmer and thicken, 30 min. Remove from heat and let cool 20 min. Heat oven to 450 F. Spoon 1 c sauce over turkey and spoon 2 T 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 c water into roasting pan and transfer to oven. Roast turkey, uncovered for 30 min. Reduce oven to 325 F. Baste turkey with pan juices, and tent it with foil. Continue roasting another 1 1/2 – 2 1/2 hours, basting every 30 min with pan juices, until a thermometer inserted into the thigh registers 165 F. If pan starts to look dry, add hot water or turkey or chicken stock, if you have any, 1 c at a time. Transfer turkey to a cutting board or platter and let rest at least 30 min before carving. Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 c and keep warm on the stove. Increase oven temp to 450 F. Grease a large sheet pan with 1 T 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 – 35 min. Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to the oven to finish cooking, 5 min longer. Serve potatoes with turkey.


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