| Cooking Method | Bake |
| Cooking Time | 2 hours and 40 minutes |
| Serving size | 16-24 |
Ingredients:
- 12 pound turkey (defrosted, washed and dried)
- Turkey Marinade
- 1/2 cup Lee Kum Kee Chicken Marinadte
- 2 tablespoons Lee Kum Kee Chicken Bouillon Powder
- 2 tablespoons Lee Kum Kee Pure Sesame Oil
- 1/2 cup rice wine
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- Rice Stuffing
- 4 cups glutinous rice, cooked and cooled
- 1/2 cup ginkgo nuts, shelled and boiled
- 1/2 cup chestnuts, shelled and roasted
- 2 chopped green onions
- 2 chinese sausages, chopped and cooked
- 2 tablespoons Lee Kum Kee Chicken Marinade
- 1 tablespoon Lee Kum Kee Chicken Bouillon Powder
- Basting Sauce
- 3 tablespoons Lee Kum Kee Chicken Marinade
- 1 tablespoons honey
Instructions:
- 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.