"A Chinese take on the holiday roast turkey. The sauce is a sweet and spicy flavorful glaze
on the crispy skin of the turkey with a hint of orange and cranberry. The whole red peppers
with green onions on the side add a festive touch. The dressing is a savory rice dressing with cranberries and nuts. Sure to become a year round favorite."
Blend sauce ingredients in a blender or mixer or shake in a large jar with a tight lid. Roast on high heat in vegetable oil until toasted the red chili peppers. Add the last minute scallion and green onions, sesame oil and season with black pepper. Add roasted peppers and onions to blended sauce.
Take half of Marinade/Glaze sauce (about 2 cups) and marinate turkey overnight in the refrigerator.
Reserve other half for glaze and mix in 3 tbls. cornstarch (dissolved in 1 tsp of water) to thicken sauce. Set aside for basting.
For dressing, mix rice, wild rice, 2 sm. green onions, 1 sm. scallion, dried cranberries, walnuts and toss together with sesame oil. Salt and Pepper to taste. Stuff turkey.
Roast the whole turkey according to sugg. instructions basting every hour with Basting oil - 1/3 c. vegetable oil and 1/3 c. sesame oil until skin is brown and crispy. Then baste turkey with Glaze every 15 min. until done.
Place whole red peppers on sides of turkey along with green onions for decoration. Serve with remaining glaze.