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Home > Restaurants > Recipes > BBQ Peking Turkey

BBQ Peking Turkey

Provided by: Chef Joe Ng
Served at: Chinatown Brasserie

Photo by Kang Kim
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Ingredients

Spice Rub
2 tablespoons kosher salt
1/3 cup spicy ginger powder (available at Dynasty Supermarket)
1/2 cup chicken bouillon powder (available at Dynasty Supermarket)
2/3 cup chopped cilantro stems
1/4 cup five-spice powder
1/2 cup ground-bean sauce
1/2 cup hoisin sauce
1/4 cup minced garlic
1/2 cup sugar
1/2 cup chopped shallots

Maltose Syrup
1/4 cup maltose syrup (available at Dynasty Supermarket)
1/2 cup white vinegar
1/4 cup red Chinese vinegar

Turkey
1 10–12 pound organic turkey
2 cups coarsely chopped scallions
1 cup coarsely chopped carrots
1 cup coarsely chopped onions
1 cup chopped cilantro
1 cup chopped celery
1/4 cup corn syrup or honey
32 Chinese pancakes (available in Chinese markets)
1 English cucumber, julienned
1 bunch red radishes, thinly sliced
2 bunches scallions, cut into 2-inch pieces and tops frayed

Hoisin Sauce
1 1/2 cups regular hoisin
12 garlic cloves, minced
4 medium shallots, minced
4 tablespoons vegetable oil

Instructions

Spice Rub
Mix all the ingredients together in a bowl.

Maltose Syrup
Combine the ingredients with 3 cups water in a medium-size saucepan and heat gently, taking care not to burn the maltose.

Turkey
Rub the spice paste inside the cavity of the turkey and close both ends with toothpicks.

Bring a large pot filled with water to a boil and remove from heat. Submerge the turkey in the water, dipping it a few times over a 2-minute period; make sure the water does not enter the cavity of the bird. Ladle water over parts of the bird that cannot be submerged.

Place the turkey on a rack set over a sheet pan and brush the entire bird, including under the wings, with the warm maltose syrup. Allow to dry for 5–10 minutes, and then repeat with the syrup. Set the turkey, on the rack, in the refrigerator to let the skin dry, for 12–24 hours.

Remove turkey from refrigerator 30 minutes prior to cooking, and place on platter. Preheat the oven to 300 degrees. Combine the scallions, carrots, onions, cilantro, and celery and scatter over the rack set on the sheet pan. Place the turkey on top of the vegetables, backbone facing down, and roast the bird for 1 hour. Increase the oven temperature to 450, turn the turkey breast side down, and cook for 1 hour.

Mix the corn syrup with 1/4 cup water, and when the turkey is removed from the oven, lightly brush the skin with the mixture.

Hoisin Sauce
Add all of the ingredients to a saucepan with 3/4 cup water and bring to a boil. Remove from heat and allow to cool. Serve at room temperature.

To Serve
Separate the skin from the turkey and place crispy slices alongside carved meat, with the cucumber, radishes, and scallions on a platter.

Take a pancake, spread with hoisin sauce, and arrange a little skin, turkey meat, and vegetable garnish on top. Roll the pancake tightly, tucking in the ends.

(Published 2007)
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