Happy Thanksgiving! We are capping our epic Woks of Life Friendsgiving spread with their phenomenal Honey Glazed Cantonese Turkey which takes the classic flavors of Cantonese roast duck and applies it to turkey!
A day before roasting, you marinate the turkey in a complex blend of bean and hoisin sauces, garlic, shallots, ginger, Shaoxing wine, and five-spice powder, letting the flavors meld overnight in the refrigerator.
Roasting begins with the bird breast-side down for an hour – I was very nervous about flipping a hot turkey, but a glove and steady tongs made it easy.
After flipping, you baste the turkey with a glossy glaze of Zhejiang red vinegar and honey every thirty minutes, watching as it develops a stunning crimson skin.
The results are tender meat encased in a lacquered, flavor-packed exterior for a show stopping Thanksgiving centerpiece.
As a bonus, the turkey roasts atop a bed of potatoes and leeks that luxuriate in the most extraordinary drippings, transforming into some of the best potatoes I’ve ever had.
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: ground bean sauce
Pricey Ingredients: —
Hard-to-find: —
Recipe on TheWoksofLife.com.
