Char Siu Turkey
- 2 medium turkey thighs, about 1 1/2 lb
- 1/2 c hoisin sauce
- 1/2 c honey
- 1/4 c soy sauce
- 2 tbsp rice vinegar
- 1 tsp five spice powder
- 1 tsp salt
- 1 tsp white pepper
- 1/2 tsp granulated garlic
- 1/4 tsp red food coloring, optional
- 3 tbsp vegetable oil
- 1 red bell pepper, cut into thin strips
- One 15 oz can baby corn on the cob, drained, rinsed and cut into bite size pieces
- 5 scallions sliced thinly on the bias, reserving a small amount for garnish
- 2 cloves garlic, crushed
- 6 oz snow peas
- 1/2 c chicken broth
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp five spice powder
- 1/2 tsp salt
- 1/4 tsp white pepper
- 4 c cooked white or brown rice
At least 8 hours and up to 24 hours before you plan to cook, remove the skin and bones from the turkey thighs and slash any thick parts with your knife for even cooking. Place the thighs in a large heavy-duty zip bag. Discard the skin and bones or save them for another use. To make the marinade, in a medium bowl combine the hoisin, honey, soy sauce, rice vinegar, five spice powder, salt, pepper, granulated garlic and the red food coloring. Whisk well until blended. Pour the marinade over the turkey thighs. Press as much air as possible out of the bag and seal it. Place in a bowl or pan and refrigerate until it’s time to cook, occasionally tossing it to make sure the thighs are in contact with the marinade.
Prepare the grill to cook indirect at 325°F. Remove the turkey from the marinade and place it on the cooking grate. Spoon a little of the marinade over the top, then discard any remaining marinade. Cook for 30 minutes. Flip the thighs and cook until they are deep red in color and cooked to an internal temperature of 180°F, about another 30 minutes. Remove to a plate and tent loosely with foil. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the bell pepper and cook, stirring occasionally for about a minute. Add the corn, scallions and garlic. Cook for a couple of minutes until the peppers begin to soften. Add the snow peas and cook, stirring occasionally until they begin to soften. Meanwhile, in a small bowl combine the broth, soy sauce, cornstarch, five spice powder, salt and pepper. Whisk until smooth. Add to the vegetables and mix. Continue cooking and stirring until the sauce thickens and the vegetables are cooked al dente.
Spread the rice in a large shallow bowl or platter. Top with the vegetables spreading them evenly. Slice the turkey thinly and layer it on top of the vegetables in a shingle fashion. Sprinkle with the reserved scallions and serve immediately.
Note From the Author:
“Tasty Chinese Char Siu flavor goes great on these turkey thighs, and they can be used in many dishes like a Banh Mi or some fluffy bao buns. For this recipe, I’ve made a big rice bowl to serve a family with lots of stir-fried veggies. Feel free to use your favorite veggies for this dish and add a little sriracha if you want to spice it up!” – Ray “Dr.BBQ” Lampe