Main Asian

Turkey with hoisin glaze

Name: Turkey with hoisin glaze
Prep time: 55 min
Cook time: 150 min
Total time: 205 min
Yield: 10
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 4 dried shiitake mushrooms; 4-5kg turkey; 1 onion, halved; 2 whole star anise; 2cm piece ginger, bruised; 2 tablespoons peanut oil; 2 tablespoons hoisin sauce; 1 tablespoon honey; 1 tablespoon honey mustard; Asian plum sauce or cranberry sauce, to serve

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55m

2h 30m

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This sweet Asian-style glaze is a sensational way to spice up traditional Christmas turkey.

4 dried shiitake mushrooms
4-5kg turkey
1 onion, halved
2 whole star anise
2cm piece ginger, bruised
2 tablespoons peanut oil
2 tablespoons hoisin sauce
1 tablespoon honey
1 tablespoon honey mustard
Asian plum sauce or cranberry sauce, to serve

Method

1.

Preheat the oven to 180°C.
2.

Soak the shiitake mushrooms in a little boiling water for 15 minutes, then drain. Discard the neck of the turkey and rinse inside and out under cold running water. Pat dry with paper towel. Place the shiitake, onion, star anise and ginger in the cavity of the turkey, then tie the legs together with kitchen string. Place turkey in a shallow roasting pan and rub the skin with peanut oil. Cover with a large piece of baking paper, then cover with foil, tucking it under the rim of the roasting pan. Roast in the oven for 1 3/4 hours.
3.

While the turkey is cooking, mix together the hoisin, honey and mustard. Remove the turkey from the oven and discard the foil and baking paper. Brush the turkey with hoisin mixture, then roast for a further 30 minutes. Baste again and cook for a further 15 minutes or until the turkey is brown and the juices run clear when a skewer is inserted into thickest part of the thigh joint. Remove from oven, cover loosely with foil and set aside to rest for 20 minutes. Carve the turkey and serve with plum or cranberry sauce.