I had considered making the dressing from this recipe but Jon is not interested in trying it.

Roast Turkey with Asian Stuffing

By Martin Yan, Yan Can Cook & Author,Martin Yan’s China

Makes about 10-12 servings

1 (4 kilograms to 4 1/2 kilograms) turkey, thawed and cleaned
1 (4 kilograms to 4 1/2 kilograms) turkey, thawed and cleaned
4 slices uncooked bacon
6 thin slices ginger, pressed

Marinade
1 teaspoon Chinese five-spice
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1/4 cup Shao Hsing wine

Stuffing
2 tablespoons cooking oil
2 Chinese sausages, thinly sliced
1 tablespoon minced ginger
1/2 cup thinly sliced carrots
4 green onions, sliced
1/2 cup sliced water chesnuts
1/2 cup sliced fresh shiitake mushrooms
3-1/2 cups cooked glutinous rice
3 tablespoons oyster-flavored sauce
1 tablespoon sesame oil
1/2 teaspoon white pepper

1. Carefully place bacon and ginger under the skin on the breast side of turkey. Combine marinade ingredients in small bowl; rub all over the inside and outside of the turkey. Refrigerate until ready to stuff.

2. Heat wok over high heat until hot; add vegetable oil and swirl to coat sides. Add Chinese sausages and ginger; stir and cook until fragrant, about 30 seconds. Add carrots, green onions, water chestnuts, and mushrooms; stir-fry 2 minutes. Remove from heat. Stir in glutinous rice, oyster-flavored sauce, sesame oil, and pepper.

3. Just before roasting, lightly stuff body and neck cavities of turkey. Fasten openings with skewers or truss. Place turkey, breast side up, on rack in roasting pan; roast in preheated 325°F oven until internal temperature of inner thigh reaches 165°F (allow 12 to 15 minutes per pound). Remove stuffing from turkey to serving bowl. Carve and serve.

thank you for sharing - that sounds good!

Very interesting indeed. I may not cook this but, would surly eat it. I love Asian food (well most of it). I think my family would vote with Jon. They always want the same ol' stuff. Another thing that happens to us is our vendors always send a smoked turkey. we wind up with several. I hate most smoked turkeys, always dry. Janie I am however saving the recipe, sounds to good not to keep. CF:)

CF - why not brine it? that should do the trick!

Injecting Turkeys

1) For fried or smoked turkeys, brining provides for:

a) adding moisture to bird;

b) a cushion in cooking; if turkey is cooked a little too long, it will still be moist;

c) flavor from seasonings in brine;

d) prevention against growth of bacteria; due to sodium nitrates in Tender Quick.

2) Use turkeys in the range of 12 – 14 lbs.

3) Fry turkey for 3.5 – 4 minutes per pound at 325-350ºF.

4) If you are not concerned about price of oil, use peanut oil. Peanut oil has a smoke point of 441 – 450ºF. Otherwise, canola oil works very well. It cost less, but has a lower smoke point, generally around 400ºF.

5) If using Honey Brine, heat all ingredients, except honey, to 160ºF. Pour honey into the mixture and stir. Note: temps above 160ºF will break down the honey content. Force cool to room temp. If soaking whole bird, make enough brine to completely submerge bird. You must keep bird refrigerated for whole duration of soak!

6) Inject brine at least night before, 24 hours if possible, 48 hours for soaking bird.

7) Pat the bird dry of all water and let bird set at room temp for 1 hour before frying.

Optional: Apply any dry rub or seasoning at this time. Can be added to outside and/or inside of bird. To help seasoning stick to bird, spray bird with cooking spray or oil before adding dry rub or seasoning.

9) Polder type thermometers work well for monitoring oil temp. You will not hurt the probe providing the temp stays within recommended probe range.



Honey Brine Injection



1/2 Gallon (64 oz) will do 5 turkeys; a general guideline is 2 oz each leg, 2 oz each thigh, 2 oz each side of breast (12 oz total, per bird). Use more/less at your own discretion. Inject each ½ half of breast from end closest to cavity. Push syringe toward neck end of breast, start injecting while pulling syringe out at the same time. Inject thighs from inside the cavity.



1 gallon water

1 cup pickling salt

1 oz tender quick (2 tbsp)

1 cup honey

4 bay leaves

¼ tsp ground cloves

½ tsp pickle spice

½ gallon water

½ cup pickling salt

½ oz. tender quick (1 tbsp)

½ cup honey

2 bay leaves

1/8 tsp ground cloves

¼ tsp pickle spice




Feel free to use more/less of any ingredient. This method works well for all types of poultry or game birds.