General Tso's Whole Turkey

General Tso's Whole Turkey

3
Seattle Charlette 0

"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. Garnish with whole dried red peppers and green onions along the side."
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Ingredients

12 h 30 m servings 802 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 802 kcal
  • 40%
  • Fat:
  • 43.6 g
  • 67%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 74.5 g
  • 149%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
  5. Preheat oven to 325 degrees F (165 degrees C).
  6. Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
  7. 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.
  8. 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.

Footnotes

  • 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!

Reviews

3

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...

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 ...

Considering I marinated the turkey for 24 hours, including rubbing it under the skin, very little of the flavor actually got into the meat. While we enjoyed this well enough it didn't really re...