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Food styling by Ashley Denton/Judy Inc. (www.judyinc.com). Prop styling by Alanna Davey. (Peter Chou for The Globe and Mail)
Food styling by Ashley Denton/Judy Inc. (www.judyinc.com). Prop styling by Alanna Davey. (Peter Chou for The Globe and Mail)

Alvin Leung’s Roastd Turkey with Fried-Rice Stuffing Add to ...

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  • Preparation time: 45 minutes (plus basting overnight)
  • Ready time: 3 hours, 55 minutes
  • Servings: Serves 8 to 10 with leftovers

Ingredients

1 14-lb turkey (preferably not self-basting)

Salt and pepper

1 cup light soy sauce

1/2 cup dark soy sauce

1/2 cup sesame oil

2 tsp ginger juice (bottled or made at home by pressing ginger through a garlic press)

2 lb Chinese barbecued pork (char siu)

1 bunch green onions

1/2 cup vegetable oil

6 eggs, beaten

10 cups boiled rice

Method

Season the turkey all over with salt and pepper.

To make the marinade, combine the soy sauces, sesame oil and ginger juice. Brush the marinade over the raw turkey and leave overnight in the fridge, brushing the bird a few additional times during the marinating process.

Cut the barbecued pork into small cubes and finely chop the green onions, using both the white and green parts.

Pour vegetable oil into a wok or large frying pan that has been set on the stove over high heat. Add the eggs and boiled rice to the pan and toss together. Season with salt and pepper, then add the pork and green onions. Heat thoroughly, then turn off the heat and let the fried rice cool.

Preheat oven to 400 F. Stuff the rice into the turkey cavity and roast the bird for 30 minutes. Lower the temperature to 375 F and roast for an additional 2½ hours, basting occasionally with the reserved marinade.

Carve turkey; remove fried rice, transfer to a bowl and serve on the side.

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