Peking-Style Turkey

Enjoy a modern twist on a classic favourite with our Peking-Style Turkey. Tender roasted turkey is infused with soy, ginger, garlic, and lemongrass, then glazed with honey and fragrant five-spice powder.

Recipe - Richmond - Ackroyd

Peking-Style Turkey

Prep Time30 Minutes

Servings8

Cook Time150 Minutes

Ingredients

1 (13 lb) turkey

Hoisin sauce or cranberry sauce

Peking duck wrappers

1 cucumber, deseeded and cut into ½" x 2" sticks

1 carrot, julienned

1 green onion, thinly sliced lengthwise (½" x 2" pieces)

4 cups cold water

Marinade:

1 (4-inch) piece ginger

1 stalk lemongrass

4 garlic cloves, smashed

1 cup soy sauce

1 cup dark soy sauce

8 cups water

Glaze:

2 tbsp rice wine vinegar

2 tbsp five-spice powder

¼ cup soy sauce

¼ cup honey

4 tbsp unsalted butter

Directions

1. Prepare the Turkey Marinade: Bring 8 cups of water to a boil, then add garlic, ginger, lemongrass, salt, sugar, soy sauce, and dark soy sauce. Lower the turkey into the pot, reduce heat to medium-low, cover, and simmer for 30 minutes.

2. Make the Glaze: Melt butter in a saucepan, then whisk in rice wine vinegar, five-spice powder, soy sauce, and honey. Set aside.

3. Roast the Turkey: Preheat oven to 400°F (200°C). Place turkey on a roasting rack in a large pan, brush with glaze, reduce oven to 350°F (175°C), and roast for about 2 hours, basting every 20 minutes. Cook until internal temperature reaches 165°F (74°C). Cover with foil if it browns too quickly. Rest turkey for 30 minutes before slicing.

4. Steam the Wrappers: Bring 4 cups of water to a boil in a pan. Brush steaming baskets with oil or line with parchment, then steam wrappers for 4 minutes.

5. Assemble the Wraps: Slice the turkey and place in wrappers with cucumber, carrot, and green onion. Top with hoisin or cranberry sauce, fold, and enjoy.

Tips: Marinate overnight for extra flavor. Keep wrappers covered with a damp cloth if not using immediately.

30 minutes

Prep Time

150 minutes

Cook Time

Servings

Directions

2. Make the Glaze: Melt butter in a saucepan, then whisk in rice wine vinegar, five-spice powder, soy sauce, and honey. Set aside.

4. Steam the Wrappers: Bring 4 cups of water to a boil in a pan. Brush steaming baskets with oil or line with parchment, then steam wrappers for 4 minutes.

5. Assemble the Wraps: Slice the turkey and place in wrappers with cucumber, carrot, and green onion. Top with hoisin or cranberry sauce, fold, and enjoy.

Tips: Marinate overnight for extra flavor. Keep wrappers covered with a damp cloth if not using immediately.