Asian Roasted Turkey with Sticky Rice Stuffing

cookbook author and food writer Corinne Trang gave his recipe in a magazine and it looks wonderfl the recipe calls for sticky (sushi) rice but she says you can use long grain rice also. she alos warns that you should keep a sharp eye on the turkey and drippings while cooking because of the sugar in the recipe.

stuffing
4 cups sticky (sushi) rice
1 tbls vegetable oil
2 large garlic cloves, peeled and sminced
1 (1-inch) piece fresh ginger (aobout 1 ounce) peeled and minced
10 small fresh shitake mushrooms, stems removed, caps sliced into thin strips
1 small bunch clantro, stems trimmed, chopped
1 tsp salt

turkey
1/2 cup soy sauce
1/3 cup sugar
2 green onions. minced
3 large garlic cloves, peeled and grated
1 (2 inch) piece fresh ginger (about 2 ounces) peeled and grated
1 tbls Siracha sauce (asian hot sauce)
1 (12 pound) turkey, thawed if frozen

gravy
1 tbls all purpose flour
1/2 cup orange uice
1/2 cup reduced sodium chicken broth

to prepare stuffing, cook rice in waer according to packae directions. when done, removed from pan and spred into a thin layer on a large baking sheet to cool.

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 . makes about 8 cups

preheat oven to 325 deg F
to prepare turkey, combine soy sauce and sugar in a bowl and whisk until sugar is completely dissolved. add green onions, garlic, ginger and siracha sauce, stir well.

carefully loosen the skin of turkey. rub about 1/2 cup of the soy sauce marinade directly over the white and dark meat under the skin. rub another 1/2 cup over the skin. fill the bird with the stuffing and close the opening by overlapping the skin and securing with a toothpick.

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 merinade. turn turkey over and roast breast side up until temperature of the thigh reaches 170 deg F. stuffing should reach 165 deg F. if he turkey is gettting too borwn, place a tent of foil over the breast and top of drumstick during the last hour of cooking

remove turkey from pan and let sand 15 minutes before carving

to prepare the 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. serves 8

thsi is truly an east meets west recipe and while alot of people never vary from the way they prepare their turkey i think this is somethign i might want to try if i can get my wife to agree. LOL