Asian Roast Turkey Breast The Heart Healthy Recipe-With Savory Black Mushroom Stuffing Under the Skin

I get tired of the same old turkey and I do not want a fried turkey, too dry and full of fat content I don’t need. So, this year I decided to cook a Heart Healthy Asian Turkey Recipe, With Savory Black Mushroom Stuffing Under the Skin.

You will not believe how moist and flavorful the roast turkey breast will be. This roast turkey breast recipe features turkey with a savory Chinese stuffing placed under the skin. Steamed first for succulence, then roasted to ensure golden, crispy, crackling skin.

INGREDIENTS:

* 1 12 to14 pound turkey

* 2 tablespoons Asian sesame oil

* 3 tablespoons kosher or sea salt

* 1 tablespoon white pepper

INGREDIENTS FOR THE STUFFING:

• 3 cups sticky rice
• 1 cup dried black mushrooms
• 1 1/2 pounds ground pork
• 3 tablespoons soy sauce
• 1/4cup Shaoxing rice wine or dry sherry
• 2 teaspoons Asian sesame oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons finely chopped ginger
• 1/2cup, finely chopped scallions
• 1 pound Chinese sausage, chopped
• 1/2 pound fresh water chestnuts, peeled and coarsely chopped, or canned
• 6 cups homemade chicken stock or [heaven help you] low salt canned broth
• Sea or kosher salt and white pepper, to taste

PREPARATIONS; HOW TO DOUBLE COOK A TURKEY FOR THIS RECIPE:

1. Up to a day in advance, dry the turkey inside and out with paper towels; reserve the giblets.
2. Rub the skin with the sesame oil.
3. Mix the kosher salt and pepper, and rub the mixture evenly over the bird. (If working ahead, cover the turkey with plastic film, and refrigerate.)
4. Chop the giblets coarsely, and refrigerate for later use.

FOR THE TURKEY STUFFING:

1. To make the stuffing, soak the sticky rice for at least 2 hours or overnight in enough cold water to cover it. Then drain thoroughly.
2. Soak the mushrooms in warm water for 20 minutes, drain them, and squeeze out any excess liquid.
3. Remove and discard the mushroom stems; coarsely chop the caps.
4. Combine the pork with 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine or sherry, the sesame oil, and the salt and ground black pepper.
5. Set the mixture aside for 20 minutes.
6. Heat a large wok or frying pan over high heat.
7. Add the oil and swirl to coat the pan.
8. When the oil smokes slightly, add the ginger and scallions and stir fry for 3 minutes.
9. Add the pork and giblets and stir fry for 3 minutes, breaking up the pork.
10. Add the mushrooms, sausage, rice, and water chestnuts and stir fry for 3 minutes.
11. Add 3 cups of stock, the remaining soy sauce, and the remaining wine, and mix well.
12. Add sea or kosher salt and white pepper to taste.
13. Reduce the heat to low, cover, and cook, until the rice has absorbed the liquid, about 15 minutes.

HOW TO STUFF A TURKEY:

1. carefully separate the skin of the turkey from the breast.
2. Insert a thin layer of stuffing between the breast and skin.
3. Fill the cavity loosely with the stuffing.
4. Any remaining stuffing, transfer to a baking dish. Steam or bake for 40 minutes, and serve separately.

HOW TO STEAM A TURKEY:

1. Place the turkey on a deep, heatproof platter on a rack in a large roasting pan, and add enough hot water to the pan to come to 1 1/2 inches beneath the rack. Cover the pan tightly with aluminum foil or a lid AND place it over two stove top burners.
2. Steam gently until the thigh juices run clear, about 3 1/2 hours.
3. Replenish the water as needed.
4. Remove the turkey from the platter, reserving any juices that may have collected.

HOW TO ROAST TURKEY BREAST:

1. Preheat the oven to 350 degrees.
2. Place the turkey back on the rack in the roasting pan, place the pan in the oven, and cook for 25 minutes.
3. Increase the temperature to 450 degrees, and roast until the skin is golden, about 30 minutes or more.
4. Check to see if your bird has reached the proper temperature. Insert a thermometer into the breast and thigh. The internal temperature of the breast should be 165 degrees, the thigh, 180.

HOW TO MAKE GRAVY:

1. MAKE GRAVY…combine the remaining stock and the reserved turkey juices.
2. Transfer the mixture to a medium saucepan, bring to a boil over high heat.
3. Turn the heat to low, and simmer, until the liquid is reduced by half.

FINISHED TURKEY AND GRAVY: Remove the turkey from the oven, and allow it to rest for 20 minutes before carving. Carve the ROAST TURKEY BREAST first. Your roast turkey breast , the dressing and gravy, should be served hot…Save the rest for sandwiches, soups and salads. There will be left overs.

~HAVE A HEART HEALTHY HAPPY HOLIDAY AND WORLD PEACE~

Bon Appetit
~The Baby Boomer Queen~

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