Asian Smoked Turkey Recipes

CANTONESE-STYLE TURKEY

Steps:

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

SMOKED TURKEY LO MEIN

Steps:

• Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems, cut caps into thin strips.
• Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add turkey; stir-fry about 1 minute or until brown. Add mushrooms, peas, contents of sauce packet from noodles, water and oyster sauce; stir until well mixed.
• Rinse noodles under hot water to separate; drain. Add noodles to wok; stir-fry about 2 minutes or until heated through. Sprinkle with onions.

MANDARIN-SMOKED TURKEY SALAD

Steps:

• In 1-quart saucepan, mix dressing ingredients until well blended. Heat over medium heat, stirring frequently, until marmalade is melted. Cool 5 minutes.
• Meanwhile, in large bowl, toss cabbage, lettuce, turkey and pea pods.
• Gently stir orange segments into salad. Pour dressing over salad; toss gently to coat. Serve immediately.

ASIAN SMOKED TURKEY

Steps:

• Rinse bird inside and out. Lightly pat dry the outside.
• Rub the chocolate and coffee powder all over the skin. Place two star anise inside the cavity and divide the rest among the breast portions and the legs/thighs. Wrap the legs and wings with foil.
• Smoke at 225 degree for 5 - 6 hours or until the bird reaches an internal temp of 180 degrees. Follow your smoker's directions.
• Let rest for 15 minutes. Do not eat the skin. It will be extremely blacked and was there for flavoring the meat, not ingestion itself.