Roast Turkey with Hoisin Gravy is from Anita Lo “The Chinese have a classic hoisin-glazed duck dish that’s stuffed with sticky rice,” says Lo, the owner and executive chef of Annisa in New York City. “With that as my inspiration, I prepared the rice stuffing on the stovetop to make sure it didn’t overcook.”

Makes 8 servings.

Working time 25 min.

Total time 3 hr. 15 min

Ingredients 

1 (12-pound) whole turkey, rinsed

and patted dry

Salt and freshly ground pepper

½ cup vegetable oil

1 teaspoon sesame oil

1 cup water

Method 

1. Preheat oven to 400°F. Season bird inside and out with salt and pepper.

2. In a small bowl, mix together vegetable and sesame oils and set aside for basting. In a large roasting pan fitted with a rack, add water.

3. Set turkey on rack and roast in oven, brushing occasionally with reserved oils, for about 2½ to 3 hours, or until juices run clear when a knife is inserted into thickest part of thigh.

4. Let bird rest for 15 minutes before carving. Serve hot with Hoisin Gravy (recipe follows).

Hoisin Gravy:

½ cup shaoxing cooking wine* or sherry

1 cup chicken stock

1/3 cup hoisin sauce

2 tablespoons oyster sauce

Freshly ground pepper (optional)

Method - Hoisin Gravy:

1.Pour off any remaining fat from turkey roasting pan. 

2.Place pan on medium-high heat and add cooking wine, stirring up any brown bits stuck to the bottom.

3.Reduce by half. Add remaining ingredients and bring to a boil; season with pepper, if desired.

4.Serve hot with sliced turkey.

PER SERVING protein: 109 g; fat: 52 g; carbohydrate: 6 g; fiber: 0 g; sodium: 672 mg; cholesterol: 318 mg; calories: 970.