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Method:
Mix all the seasoning ingredients
together and leave aside.
To prepare the marinade, boil the malt
sugar with the water and the white vinegar till the sugar is
dissolved. Add in the red vinegar and Chinese cooking wine and
and off the fire. Pour the hot mixture over the turkey 5-6 times
and the rub the turkey with the mixed seasoning ingredients.
Hang it in a cool place and use a fan to air dry the turkey for at
least 2-3 hours. Roast in the oven at 100 degrees Celsius for 2
hours, depending on size or until cooked. Heat cooking oil and
deep-fry the turkey until golden brown.
Tips: When cooking a
smaller turkey, vary the cooking time at approximately 1/2 hour per
kg. Major supermarkets sell turkeys equipped with a small
thermometer, which pops up to indicate that the turkey is cooked.
Turkey chestnut stuffing:
Ingredients:
500 g chestnut
500 g dried bread pieces
300 g celery diced
300 g onion diced
2 whole eggs
500 g cream
50 g Chinese herbs
1 cube chicken stock
50 g butter
Salt and pepper to taste
Method:
Sauté the onion and celery with the
butter. Cook the chestnut until soft and mix all the ingredients
together and put in the refrigerate. and stuffed in the turkey
before baking.
Tips: Chestnuts can either
be fresh, dried or even roasted. For the dried ones, you can
either soak it overnight in cold water or simmer or pour boiling water
over it.
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