Combine all of the turkey marinade ingredients in a medium bowl. Rub turkey in and out with marinade. Place turkey in a plastic bag or
a large bowl with breast side down and marinate for at least 8 hours or overnight. Place in refrigerator.
Preheat oven to 350°F / 180°C. Remove turkey from refrigerator. Lift the turkey out of the marinade and place in a roasting pan, breast side up. Meanwhile, make the rice stuffing. Combine the rice, ginkgo nuts, chestnuts, green onion, and sausage together in a large bowl Add the 2 tablespoons chicken marinade and 1 tablespoon chicken powder and toss until well combined. Using a large spoon, stuff the cavity of the turkey with the rice stuffing. Tie the legs together with kitchen twine. Bake the turkey for 3 ½ - 4 ½ hours or until thermometer registers 165°F / 74°C when inserted into the cavity.
Combine the basting sauce ingredients in a small bowl. Baste the turkey occasionally during the last 30 minutes of cooking to create a
golden shiny skin.
When turkey is done, remove from oven and let cool for 20 minutes. Slice and serve with dripping the rice stuffing on the side.
All recipes copyright by Yan Can Cook, Inc. 2010-2011