Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4481.64 Kcal (18764 kJ) | ||
| Calories from fat | 2778.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 308.72g | 475% | |
|---|---|---|---|
| Cholesterol | 415.62mg | 139% | |
| Sodium | 9286.65mg | 387% | |
| Potassium | 2850.89mg | 61% | |
| Total Carbs | 259.83g | 87% | |
| Sugars | 91.27g | 365% | |
| Dietary Fiber | 15.09g | 60% | |
| Protein | 175.28g | 351% | |
| Vitamin C | 63.6mg | 106% | |
| Iron | 18.1mg | 101% | |
| Calcium | 289.6mg | 29% | |
| Amount Per 100 g | |||
| Calories | 232.47 Kcal (973 kJ) | ||
| Calories from fat | 144.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.01g | 475% | |
|---|---|---|---|
| Cholesterol | 21.56mg | 139% | |
| Sodium | 481.7mg | 387% | |
| Potassium | 147.88mg | 61% | |
| Total Carbs | 13.48g | 87% | |
| Sugars | 4.73g | 365% | |
| Dietary Fiber | 0.78g | 60% | |
| Protein | 9.09g | 351% | |
| Vitamin C | 3.3mg | 106% | |
| Iron | 0.9mg | 101% | |
| Calcium | 15mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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