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General Tso's Whole Turkey

"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."

Ingredients :

• Marinade/Glaze:
• 3 tablespoons vegetable oil
• 3 small dried red chiles, or more to taste
• 1 teaspoon ground black pepper
• 2 green onions, chopped
• 1/4 cup light sesame oil
• 1 small shallot, chopped
• 1/2 (16 ounce) can whole berry cranberry sauce
• 1 cup turkey broth
• 1/2 cup soy sauce
• 1/4 cup orange juice
• 1/4 cup white vinegar
• 1/4 cup plum wine
• 1/4 cup white sugar
• 2 tablespoons chopped fresh ginger root
• 2 tablespoons chopped garlic
• 2 teaspoons grated orange zest
• 1 (12 pound) whole turkey, neck and giblets removed
• 3 tablespoons cornstarch
• Dressing:
• 2 cups cooked white rice
• 1/2 cup cooked wild rice
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 small green onions, chopped
• 1 small shallot, chopped
• 1 tablespoon sesame oil
• Basting Oil:
• 1/3 cup vegetable oil
• 1/3 cup sesame oil

Instructions :

Prep : 1H	Cook : 15M	Ready in : 12H30M

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

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!
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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