What’s cooking on Thanksgiving?

In three days time, our folks in the U.S. will be celebrating Thanksgiving day and traditionally, families and/or friends gather and serve up carved turkey, pumpkin pie, corn and the like. If I were to host a Thanksgiving dinner myself, I would definitely give the roast turkey a distinct Asian twist. Here’s how, according to fabulousfoods.com:

Ingredients:

1 whole turkey
6 tablespoons soy sauce
3 tablespoons honey
2 tablespoons oyster sauce
2 teaspoons Chinese five spice powder
6 cloves garlic, minced
6 chopped green onions
1/2 cup loosely packed cilantro
1 -2 tablespoons sesame oil
kosher salt
coarsely ground black pepper

Instructions:

Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Preheat oven to 325° degrees. Combine first all ingredients except green onion and cilantro and rub over turkey to coat. Pour remaining sauce into cavity. Add green onions and cilantro to cavity. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2″ deep) roasting pan. Sprinkle inside and out with salt and pepper. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Pour poultry stock into bottom of pan.

Roast turkey in a pre-heated, 325° F. oven. To determine the approximate amount of time needed for cooking, click here for our turkey Roasting Chart. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

Let me know how it turns out, if you’re keen to try this recipe for your holiday!

Happy cooking!