Peking-Style Roast Turkey With Molasses-Soy Glaze And Orange-Ginger Gravy
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
42
Spice
57
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 cup
Soy Sauce2 tbsps
Molasse2 tbsps
Spice Powder (5)4 cups
Chicken (low-sodium)1 cup
All-Purpose Flour3 cup
White Wine (dry)Directions:
1
Steam the turkey: Preheat the oven to 400°F
2
Season the inside of the turkey with salt and pepper and tie the legs together
3
In the bottom of a large pot fitted with a small round rack or crumpled foil, bring 8 cups water to a boil over high heat
4
Reduce heat to medium low and lower the turkey into the pot
5
Cover and steam for 30 minutes
6
Meanwhile, make the glaze: In a medium saucepan, melt the butter
7
Whisk in 1/2 cup orange juice, soy sauce, molasses, vinegar, and 5-spice powder
8
Bring to a boil, reduce the heat to medium, and cook until the glaze is slightly thickened, 6 to 8 minutes
9
Preheat the oven to 400°F
10
Season the inside of the turkey with salt and pepper and tie the legs together
11
In the bottom of a large pot fitted with a small round rack or crumpled foil, bring 8 cups water to a boil over high heat
12
Reduce heat to medium low and lower the turkey into the pot
13
Cover and steam for 30 minutes
14
Meanwhile, make the glaze: In a medium saucepan, melt the butter
15
Whisk in 1/2 cup orange juice, soy sauce, molasses, vinegar, and 5-spice powder
16
Bring to a boil, reduce the heat to medium, and cook until the glaze is slightly thickened, 6 to 8 minutes
17
Roast the turkey: In a large roasting pan, toss the scallions, celery, and reserved orange peels with the oil and season with salt and pepper
18
Fit a roasting rack over the vegetables and place the turkey on top
19
Brush all over with the glaze, lower oven to 350°F, and roast the turkey, basting every 20 minutes, until a thermometer inserted in the thigh registers 165°F, about 2 hours
20
If the turkey is browning too quickly, tent with a piece of foil
21
Let the turkey rest about 20 minutes before carving
22
In a large roasting pan, toss the scallions, celery, and reserved orange peels with the oil and season with salt and pepper
23
Fit a roasting rack over the vegetables and place the turkey on top
24
Brush all over with the glaze, lower oven to 350°F, and roast the turkey, basting every 20 minutes, until a thermometer inserted in the thigh registers 165°F, about 2 hours
25
If the turkey is browning too quickly, tent with a piece of foil
26
Let the turkey rest about 20 minutes before carving
27
Make the gravy: While the turkey is cooking, in a large saucepan over medium-high heat, heat the oil
28
Add the turkey neck, gizzard, and liver and cook until browned on all sides, 8 to 10 minutes, flipping occasionally; season with salt and pepper
29
Lower the heat to medium and add the shallot, garlic, ginger, cloves, star anise, and allspice, and cook until the vegetables are softened, 2 to 3 minutes
30
Add the broth and bring to a boil, scraping the browned bits from the bottom of the pan
31
Lower the heat to medium-low and simmer, uncovered, until the stock is flavorful and slightly reduced, about 1 hour
32
Strain the broth into a large clean saucepan and set aside on the stovetop to keep warm
33
In a large pot, melt butter over medium heat
34
Sprinkle the flour over the butter and whisk to combine
35
Cook, stirring frequently with a wooden spoon, until butter mixture is browned, 2 to 3 minutes
36
Whisk in the broth and bring to a boil
37
Reduce to a simmer and cook until gravy is thickened, 15 to 20 minutes
38
Once the turkey has been removed from the roasting pan, strain the drippings into the pot with the gravy, discarding the solids
39
Place the roasting pan over two burners over medium-high heat
40
Pour in the wine and orange juice and bring to a boil
41
Scrape up brown bits on the bottom of the pan, and cook until reduced, about 1 minute
42
Pour pan juices into the gravy
43
Season with salt and pepper and serve with the turkey
44
While the turkey is cooking, in a large saucepan over medium-high heat, heat the oil
45
Add the turkey neck, gizzard, and liver and cook until browned on all sides, 8 to 10 minutes, flipping occasionally; season with salt and pepper
46
Lower the heat to medium and add the shallot, garlic, ginger, cloves, star anise, and allspice, and cook until the vegetables are softened, 2 to 3 minutes
47
Add the broth and bring to a boil, scraping the browned bits from the bottom of the pan
48
Lower the heat to medium-low and simmer, uncovered, until the stock is flavorful and slightly reduced, about 1 hour
49
Strain the broth into a large clean saucepan and set aside on the stovetop to keep warm
50
In a large pot, melt butter over medium heat
51
Sprinkle the flour over the butter and whisk to combine
52
Cook, stirring frequently with a wooden spoon, until butter mixture is browned, 2 to 3 minutes
53
Whisk in the broth and bring to a boil
54
Reduce to a simmer and cook until gravy is thickened, 15 to 20 minutes
55
Once the turkey has been removed from the roasting pan, strain the drippings into the pot with the gravy, discarding the solids
56
Place the roasting pan over two burners over medium-high heat
57
Pour in the wine and orange juice and bring to a boil
58
Scrape up brown bits on the bottom of the pan, and cook until reduced, about 1 minute
59
Pour pan juices into the gravy
60
Season with salt and pepper and serve with the turkey