Chinese-Style Roast Turkey

Ingredients 

6 turkey legs or thighs

Marinade:

4 tbsp rice wine or sherry

4 tbsp hoisin sauce

4 tbsp ketchup

3 tbsp light soy sauce

3 tbsp honey

1 tbsp brown sugar

½ tsp garlic powder

½ tsp five-spice powder

20-24 small flour tortillas

Finely shredded red cabbage

Sesame seeds

Sauce

1 tbsp sesame oil

4 green onions, finely chopped

½ cup mushrooms, finely chopped

½ cup bamboo shoots, finely chopped

½ cup water chestnuts, finely chopped

4 tbsp oyster sauce

1 tbsp honey

2 tbsp cooked marinade

1 tbsp cornstarch – dissolved in 2 tbsp water

Method

Remove the skin and excess fat from the turkey legs and thighs. Place in a re-sealable plastic bag. Combine the marinade ingredients together. If necessary, dissolve honey and brown sugar – warm marinade while stirring then allow the mixture to cool. Add the marinade to the plastic bag, coating the meat. Refrigerate for three hours or overnight.

Remove the meat from the bag, reserving the marinade, and roast over indirect heat. Slowly heat the reserved marinade in a saucepan until boiling, reduce the heat and simmer until it starts to thicken. Use to baste the tur­key as desired. Roast the turkey until it reaches the internal temperature of 170 degrees. Remove from the heat and allow the meat to rest for a few minutes. Enjoy right on the bone or pull the meat off of the bone and serve on warmed flour tortilla topped with sauce, cabbage, and sesame seeds.

To prepare the sauce, heat oil in a pan and stir-fry onion, mushrooms, bamboo shoots, and water chestnuts. Add soy sauce, oyster sauce, honey, and marinade. Cook until it is the desired thickness, adding cornstarch mixture as needed.