Post by captaincook on Jan 28, 2015 10:27:43 GMT 10
For Australia day I decided to do a bit of fusion. I was going around to a friends house and had a Turkey left over from Xmas so I came up with a Peking Style Turkey with Char Sui Sauce and Damper.
I split and de-boned the turkey just leaving the leg and wing bones in. I then brined it for 24 hours using my Gourmet Brined Chicken brine recipe. Then I prepared it using my Peking Style Duck recipe and the cooked it in the Genesis for 2 hours. I basted it once with the Peking Duck marinade with some extra soy sauce. I made my Char Sui sauce to go with it. It was a huge success. There was not a skerrick left and they were even putting the Char Sui sauce on rissoles & snags. I made 2 different dampers using my basic damper recipe, I added chilli and parmesan to the first and garlic and parmesan to the other, both were a big hit also. I cooked these on my friends gasser so they were hot when we were going to eat.
My one critisism is that I should have foiled the turkey a bit earlier to keep it a more consistant golden coulour. The honey in the marinade charred a bit, however the skin was still soft and didn't have a burnt bitter taste, it was sweet and salty.
some photos
Turkey, split de-boned and brined.
Peking Turkey
Dampers
Captain
I split and de-boned the turkey just leaving the leg and wing bones in. I then brined it for 24 hours using my Gourmet Brined Chicken brine recipe. Then I prepared it using my Peking Style Duck recipe and the cooked it in the Genesis for 2 hours. I basted it once with the Peking Duck marinade with some extra soy sauce. I made my Char Sui sauce to go with it. It was a huge success. There was not a skerrick left and they were even putting the Char Sui sauce on rissoles & snags. I made 2 different dampers using my basic damper recipe, I added chilli and parmesan to the first and garlic and parmesan to the other, both were a big hit also. I cooked these on my friends gasser so they were hot when we were going to eat.
My one critisism is that I should have foiled the turkey a bit earlier to keep it a more consistant golden coulour. The honey in the marinade charred a bit, however the skin was still soft and didn't have a burnt bitter taste, it was sweet and salty.
some photos
Turkey, split de-boned and brined.
Peking Turkey
Dampers
Captain
