Stuffed Nanking Brined Turkey With Five Treasure Sweet Rice Recipes

BRINED TURKEY

Steps:

• Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.
• Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
• Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.

CLASSIC STUFFED TURKEY

Steps:

• In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

STUFFED NANKING BRINED TURKEY WITH FIVE TREASURE SWEET RICE

Steps:

• Make brine:
• Remove neck, giblets, and liver from turkey and reserve for another use. Rinse turkey inside and out and pat dry.
• Place whole nutmeg in center of 9-inch-square of cheesecloth. Using back of knife or cleaver, smash nutmeg. Add Sichuan peppercorns, star anise, cinnamon, cloves, coriander seeds and mace (if using), gather cheesecloth around spices, and tie tightly with kitchen string.
• In large stock pot over high heat, bring 2 gallons water to boil. Add spice package and ginger, then reduce heat to medium and simmer, uncovered, 20 minutes. Stir in salt, remove from heat, and let cool. Strain out and discard spice package and ginger.
• Place turkey in cooled brine (brine should completely cover turkey; if it doesn't add additional chicken stock) and refrigerate at least 12 hours and up to 24 hours.
• Make stuffing:
• In large pot, soak rice in enough water to cover by 2 inches for 4 hours, then drain and set aside. In small, dry skillet over moderate heat, toast pine nuts, shaking skillet occasionally, until golden brown, about 3 to 4 minutes. Remove freom heat and set aside.
• In medium saucepan over high heat, combine 1 cup water, chestnuts, and sugar and bring to a boil. Reduce heat to low and simmer, covered, until chestnuts are tender, about 5 minutes. Stir in butter and continue to cook, uncovered, until most of liquid evaporates, about 5 minutes. Remove from heat and set aside.
• In heavy, large skillet over moderately high heat, heat oil until hot but not smoking. Add shallots and garlic and sauté until soft, about 3 to 4 minutes. Add sausage and mushrooms and sauté 2 minutes. Add rice and sauté, uncovered, until grains are coated with oil, about 2 minutes. Reduce heat to moderately low and slowly pour in stock. Continue cooking until rice is translucent and stock is absorbed, about 10 minutes. Remove from heat and let cool to room temperature.
• When rice is room temperature, stir in pine nuts, chestnuts, salt, and pepper.
• Preheat oven to 425°F.
• Remove turkey from brine and place, breast side up, on wire rack set over paper towel-lined, rimmed baking sheet to drain completely. Pat dry. Loosely fill large body cavity (and neck cavity if desired) with stuffing. Fold neck skin under body and secure with skewers. Tie legs together with kitchen string and tuck wings under bird or secure with kitchen string or skewers.
• Brush melted butter over breast side, then transfer turkey, breast side down, to rack set in large roasting pan. Brush other side with melted butter. Add 2 cups water to pan and roast 45 minutes. Reduce oven temperature to 350°F. Remove turkey from oven and flip over so breast side faces up, then return to oven and roast, adding water if pan juices evaporate, 45 minutes.
• Raise oven temperature to 425°F and roast until thermometer inserted in center of body cavity (stuffing) registers 165°F (fleshy part of thigh will be about 180°F; do not touch bone) and juices run clear when thigh is pierced with skewer, about 45 minutes. If skin starts to brown too much, tent breast with foil.
• Transfer turkey to platter, remove skewers, and discard string. Transfer stuffing from cavity to serving dish and keep warm, covered. Let turkey stand 30 minutes before carving.

8 TREASURE STUFFED TURKEY WITH SHIRAZ-HONEY JUS

Steps:

• Preheat oven to 550 degrees (max). Rub oil on the skin and season the inside and outside with salt and pepper. Place in large roasting pan and roast in oven until brown, about 30 minutes. Meanwhile, in a rice cooker, wash rice until clear, fill water to Mt. Fuji, add scallops, sausage and cook. When fully cooked (45 minutes), break up scallops and spread rice out to cool. In a large wok coated with oil, stir fry onions, carrots, celery, ginger and garlic for 1 minute. Add shiitakes, lotus, bamboo shoots and water chestnuts, and stir-fry for 3 to 4 minutes. Add oysters and mix in. Set aside to cool. Mix with rice and check for seasoning.
• Turn oven down to 275 degrees. Pull turkey out and stuff with rice mixture. (There will be extra stuffing which should be heated separately in a covered dish.) Place turkey back in oven, cover loosely with foil to prevent burning, and roast 3 to 5 hours more 20 minutes per pound, until juices run clear and legs move around easily.
• For jus: Add shallots to pan and deglaze pan with wine. Add honey, stock and check for seasoning, reduce by 20 percent and reserve warm.

ROAST TURKEY WITH WILD RICE STUFFING

Steps:

• Dilute the chicken stock with the water.
• Rinse the wild rice in several changes of cold water and drain.
• Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
• Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
• The cooking time may vary from 35-60 minutes.
• If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until evaporated.
• (The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
• Season with pepper and salt, if needed.
• Let the stuffing cool thoroughly.
• In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
• Add the onion, celery and a pinch of salt.
• Bring to a boil over high heat.
• Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
• Strain the broth and set aside; you should have about 3 cups.
• Reserve the turkey gizzard and heart.
• Meanwhile, preheat the oven to 325 degrees.
• Spoon the stuffing into the check and neck cavities of the bird.
• Fold the neck skin over the stuffing and secure with skewers.
• Truss the bird with twine.
• Season the turkey liberally with salt and pepper and rub the butter all over.
• Wrap any leftover stuffing in a foil packet.
• Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
• Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
• Ten minutes before the roasting time is up, add the turkey liver to the pan.
• The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
• Transfer the turkey to a warm platter, reserving the liver.
• Let the bird rest for 30 minutes before carving.
• Heat the extra stuffing in the oven for about 25 minutes.
• Meanwhile, make the gravy.
• Pour all the juices into a large measuring cup.
• Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
• Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
• Whisk in 1 cup of the reserved turkey broth until smooth.
• Whisk in the remaining broth and simmer until thickened.
• Degrease the remaining juices in the measuring cup and stir them into the gravy.
• Chop the gizzard, heart and liver finely and stir into the gravy.
• Season with salt and pepper.
• Pour into a warmed gravy boat and serve alongside the carved turkey.

WILD RICE STUFFING FOR TURKEY

Steps:

• Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
• Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
• Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).

RICE STUFFING FOR TURKEY

Steps:

• Cook the rice in 3½ cups water.
• Sauté the onion through garlic in the butter.
• Combine the rice and onion mixture with raisins through thyme, and mix thoroughly.
• Stuff the bird just before cooking.

CAJUN-BRINED STUFFED TURKEY BREAST

Steps:

• Whisk salt, sugar, 1 Tbsp. Cajun seasoning, Worcestershire sauce and 1 qt. water in large bowl until blended.
• Remove and discard skin from turkey breast; place turkey in prepared brine. Refrigerate 1 hour.
• Meanwhile, melt butter in medium skillet on medium heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Spoon into separate large bowl. Add stuffing mix, cranberries, nuts, sage, egg, remaining water and 1 Tbsp. of the remaining Cajun seasoning; mix well.
• Heat oven to 350°F. Remove turkey from brine; pat dry with paper towels. Use sharp knife to make lengthwise cut in bottom of turkey breast, being careful to not cut through to opposite side of breast. Open breast, then place, upside down, on plastic wrap-covered work surface; cover with additional sheet of plastic wrap. Pound to 1/2-inch thickness. Remove and discard top sheet of plastic wrap.
• Sprinkle 1 Tbsp. of the remaining Cajun seasoning over turkey; cover with stuffing mixture to within 1/2 inch of edges, spreading to form even layer of stuffing. Starting at one long side, roll up turkey tightly, pulling plastic wrap away from turkey as it is rolled.
• Rub remaining Cajun seasoning onto top and side of turkey roll; top with bacon, placing in single layer over roll-up. Use butchers twine to tie roll-up closed, placing knots about 2 inches apart. Place, seam side down, on rimmed baking sheet sprayed with cooking spray.
• Bake 1 to 1-1/4 hours or until turkey is done (165°F). Remove turkey from oven; cover loosely with foil. Let stand 15 min. before cutting into 10 slices to serve.