Chinese Roast Turkey is a modern American recipe for a classic dish (based on an original for goose) of turkey filled with spiced soy sauce that's roasted whilst being brushed with a honey sauce and which is served with a gravy made from the filling liquid and which makes an excellent Thanksgiving (or Christmas) meal. The full recipe is presented here and I hope you enjoy this classic American version of: Chinese Roast Turkey.
Wash the turkey thoroughly both inside and out (remove any giblets) then wipe dry. In a bowl, whisk together the soy sauce, onion, celery, sugar and spices with 500ml of the water. Pour into a pan and bring to a boil.
In the meantime, tie the turkey's neck securely with string so that the sauce cannot seep out during cooking. Pour the hot sauce into the turkey's body cavity (reserve 2 tbsp) then sew the rear opening completely closed with strong butcher's twine, to prevent the sauce from coming out.
Use the 2 tbsp reserved sauce to rub all over the outside of the goose then place the turkey on a rack in a roasting tin and transfer to an oven pre-heated to 160°C. In the meantime, combine the remaining water with the honey, vinegar, soy sauce and salt. Bring to a simmer then take off the heat.
Once the turkey has roasted for 30 minutes brush over it with the honey sauce. Continue cooking for between 3 and 3 1/4 hours, basting the turkey every 30 minutes with the honey sauce. When done, remove the turkey from the oven and cut the thread from the body cavity then drain the sauce from inside the turkey into a saucepan. Cover the turkey with foil and set aside to rest.
Place the pan with the sauce on the hob. Now whisk together the cornflour and water in a small bowl until you have a smooth paste. Whisk this into the sauce then bring to a simmer, stirring constantly. Cook for a few minutes, until the sauce has thickened slightly.
Carve the turkey and serve accompanied by the sauce (you can also make a gravy with any pan juices).
