Chinese-Style Christmas Roast Turkey
A festive roast turkey filled with a savory sticky rice stuffing featuring dried shrimp, Chinese mushrooms, and sweet sausage. This fusion dish combines Western Christmas tradition with comforting Chinese flavors.
Story
This showstopping centerpiece brings together the best of two culinary worlds. The turkey roasts to golden perfection while the sticky rice stuffing absorbs all the savory juices from the bird. Chinese sausage adds sweetness, dried shrimp brings umami depth, and shiitake mushrooms contribute earthy richness. Perfect for your Christmas feast or any special occasion.
Ingredients
Whole turkey (10-12 lbs)
1
Soy sauce
1/2 cup
Brown sugar
1/4 cup
Water
1/2 cup
Glutinous rice (sticky rice)
2 cups
Dried shrimp (ham-shao)
1/2 cup
Dried shiitake mushrooms
6-8
Chinese sausage (lap cheong)
2
Garlic cloves, minced
4
Green onions, finely chopped
4
Shaoxing cooking wine
3 tbsp
Salt
to taste
Black pepper
to taste
Vegetable oil
3 tbsp
Butter, softened
4 tbsp
Instructions
1
Prepare and marinate the turkey
Remove turkey from refrigerator 2 hours before cooking to bring to room temperature. Pat completely dry inside and out with paper towels. Mix soy sauce, brown sugar, and water until sugar dissolves. Rub the turkey all over with the marinade and let sit for 30 minutes. Preheat oven to 325°F (165°C).
2
Soak and cook the sticky rice
Soak glutinous rice in water for at least 4 hours or overnight. Drain well. Steam the rice for 25-30 minutes until tender but still slightly sticky. Alternatively, cook in a rice cooker with 1:1 ratio of rice to water.
3
Prepare the stuffing
Soak dried shrimp and mushrooms in warm water for 20 minutes until softened. Drain and finely chop. Slice Chinese sausage into small pieces. Heat vegetable oil in a wok or large pan over medium-high heat. Sauté garlic until fragrant, about 30 seconds. Add sausage and cook until slightly caramelized. Stir in shrimp and mushrooms, cooking for 2-3 minutes.
4
Mix and stuff the turkey
Transfer steamed rice to a large bowl. Add the wok mixture, green onions, 2 tablespoons of cooking wine, salt, and pepper. Toss everything together until well combined. Carefully spoon the stuffing into the turkey cavity, filling it loosely. Tie the legs together with kitchen twine and tuck wings under the body.
5
Roast the turkey
Place turkey breast-side up on a roasting rack in a pan. Rub softened butter all over the skin. Pour remaining cooking wine into the pan bottom. Roast for about 3 hours (15 minutes per pound), or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste every 45 minutes with pan juices.
6
Rest and serve
Remove turkey from oven and tent loosely with foil. Let rest for at least 30 minutes before carving. This allows juices to redistribute. Remove stuffing from cavity and serve alongside sliced turkey. Spoon extra pan juices over the meat before serving.
