Serves: 20
Total Calories: 58
1. Slice ginger root and trim scallion stalks combine in a large, heavy saucepan with soy sauce, sherry, water, sugar, salt and pepper. Bring to a boil.
2. Wipe turkey with a damp cloth and lower into pan. Bring to a boil again then simmer, covered, 45 minutes, turning once or twice for even coloring. Meanwhile heat the oven to 350 degrees.
3. Transfer bird and some of its stock to a roasting pan. Roast 1 hour, basting with stock at 10-minute intervals.
4. Sprinkle bird with sesame oil. Turn oven up to 450 degrees. Let bird brown thoroughly (10 to 15 minutes more) then remove and let cool slightly.
5. Shred lettuce and arrange on a serving platter. With a cleaver, chop turkey, bones and all, in bite-size pieces. Arrange over lettuce and serve.
NOTE: The breast may be eaten hot at one meal, and the remainder of the bird, cold, at another. To serve the breast, remove it whole, then slice against the grain in 1- by 2-inch strips.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Roast Turkey recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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