general tso's whole turkey

Ingredients

• Servings: 1
• marinade/glaze:
• 3 tablespoons vegetable oil
• 3 small dried red chiles, or more to taste
• 1 teaspoon ground black pepper
• 2 green onions, chopped
• 1/4 cup light sesame oil
• 1 small shallot, chopped
• 1/2 (16 ounce) can whole berry cranberry sauce
• 1 cup turkey broth
• 1/2 cup soy sauce
• 1/4 cup orange juice
• 1/4 cup white vinegar
• 1/4 cup
• 1/4 cup white sugar
• 2 tablespoons chopped fresh ginger root
• 2 tablespoons chopped garlic
• 2 teaspoons grated orange zest
• 1 (12 pound) whole turkey, neck and giblets removed
• 3 tablespoons cornstarch
• dressing:
• 2 cups cooked white rice
• 1/2 cup cooked wild rice
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 small green onions, chopped
• 1 small shallot, chopped
• 1 tablespoon sesame oil
• basting oil:
• 1/3 cup vegetable oil
• 1/3 cup sesame oil

Recipe

Cook Time: 3 hrs 30 mins

Ready Time: 12 hrs 30 mins


• heat 3 tablespoons vegetable oil in a small skillet over medium heat. toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
• blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum , ginger, garlic, and orange zest in a blender until smooth. transfer to a bowl. stir toasted red pepper mixture into glaze. divide glaze in half.
• place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. seal the bag and refrigerate turkey overnight.
• dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
• preheat oven to 325 degrees f (165 degrees c).
• remove turkey from marinade; discard the used marinade. set turkey a rack inside a roasting pan.
• mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. lightly stuff the turkey cavity with the rice mixture. combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
• roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees f (75 degrees c), 1 1/2 to 2 more hours.