Turkey was never part of my life until I came to the U.S for the first time many many moons ago. It was amazing to me to see such a big bird sitting in the middle of the table waiting to be carved. Well, actually I won’t say that the whole idea was new to me because I grew up with food like roasted whole duck, roasted whole pig and things like that. It’s just that a bird that size is uncommon in Asia.
This recipe (and one more turkey recipe) I shared were my mom’s recipes. She made this two years ago when I just gave birth to my little girl. They are not the traditional Thanksgiving turkey recipe as you can see. So, we did have an Asian-style Thanksgiving meal 🙂
Here was the first version my mom made, with a little hint of spicyness 🙂 We love them. This recipe works on chicken and quails too 😉
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1 lb turkey - (breast, legs, etc, it's up to you, with skin on)
- Marinate the turkey parts for at least 1 hour in the refrigerator with the marinade ingredients (overnight is best)
- Preheat oven to 375 F. Line your baking sheets with aluminium foil and baked until they are cooked, it takes about an hour or maybe longer