Categories: Poultry- Turkey

Ingredients

• 4 cups sticky (sushi) rice
• 1 Tbsp. vegetable oil
• 2 large garlic cloves, peeled and minced
• 1 (1-inch) piece fresh ginger (about 1 oz.), peeled and minced
• 10 small fresh shiitake mushrooms, stems removed, caps sliced into thin strips
• 1 small bunch cilantro, stems trimmed, chopped
• 1 tsp. salt
• Turkey:
• 1/2 cup soy sauce
• 1/2 cup sugar
• 2 green onions, minced
• 3 large cloves, peeled and grated
• 1 (2-inch) piece fresh ginger (about 2 oz.), peeled and grated
• 1 Tbsp. Sriracha sauce (Asian hot sauce)
• 1 (12 lb) turkey, thawed if frozen
• Gravy:
• 1 Tbsp. all-purpose flour
• 1/2 cup orange juice
• 1/2 cup reduced- sodium chicken broth

Directions

1. To prepare stuffing, cook rice in water according to package directions. When done, remove from pan and spread into a thin layer on a large baking sheet to cool.

2. Heat oil in a small skillet over medium heat. Add garlic and ginger and stir-fry until golden, about 1 minute. Transfer to a large bowl and mix with rice, mushrooms, cilantro and salt. Use as turkey stuffing.

3. makes about 8 cups

4. Preheat oven to 325 degrees.

5. To prepare turkey, combine soy sauce and sugar in a bowl and whisk until sugar is completely dissolved. Add green onions, garlic, ginger, and Sriracha sauce; stir well.

6. Carefully loosen the skin of turkey. Rub about 1/3 cup of the soy sauce marinade directly over the white and dark meat until the skin. Rub another 1/3 cup over the skin. Fill the bird with the stuffing and close the opening by overlapping the skin and securing with a toothpick.

7. Place turkey breast-side- down in a large roasting pan. Add 1 cup of water to the pan. Roast turkey about 1 1/2 hours (15 to 20 minutes per pound), basting every 20 minutes with remaining marinade. Turn turkey over and roast breast-side-up until temperature of the thigh reaches 170 degrees. Stuffing should reach 165 degrees. If the turkey is getting too brown, place a tent of foil over the breast and top of drumsticks during the last hour of cooking.

8. Remove turkey from pan and let stand 15 minutes before carving.

9. Ro prepare gravy, sprinkle flour over pan drippings. cook, stirring, over medium heat 2 minutes. Stir in orange juice and chicken broth. Cook until thick. Serve with turkey.

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