General Tso's Whole Turkey
Ingredients12 h 30 m servings 802 cals
- 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 wine, 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 onto 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 onto 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.
- Cook's Notes:
- This recipe also lends itself well to whole chicken.
- General Tso (Zuo Zongtang, 1812-1885) was a military leader during the Qing dynasty. The spiciness of this dish is sure to release your inner warrior!
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 802 calories; 43.6 g fat; 23.1 g carbohydrates; 74.5 g protein; 212 mg cholesterol; 685 mg sodium. Full nutrition
ReviewsRead all reviews 4
My review is for the glaze alone as I did not make the dressing. I followed the ingredients exactly and used home made cranberry sauce. It was very tasty but did lack a bit of heat I was looki...
I followed the recipe almost exactly. A few minor alterations: I didn't get any plum wine. I just used a cheap sherry instead. Also I used fresh Thai red chillies because I couldn't get any dri...
Okay, so this girl made this recipe (without the dressing) with a whole chicken. I rapid roasted (450 1/2hr, then 400 1 1/2hrs) then reduced to 350 & basted with sauce. I just put olive oil on ...