Follow these steps for perfect results
Turkey
butterflied
Vegetable Oil
Kosher Salt
Five Spice Powder
Scallions
Ginger Root
cut into segments
Garlic
smashed
Shaoxing Rice Wine
Soy Sauce
Oyster Sauce
Sugar
Chinkiang Rice Vinegar
Sesame Oil
Roasted Chili Oil
Ground White Pepper
Fermented Chili Bean Paste
Toasted Sichuan Peppercorns
ground
Frozen Steamed Buns
Scallions
finely sliced
Cucumbers
julienned
Cilantro
picked leaves and tender stems
Hot Sauce
Mayonnaise
Spatchcock the turkey.
Preheat oven to 450°F (232°C).
Line a baking sheet with foil and arrange scallions, ginger, and garlic on the bottom.
Place a rack on top of the vegetables.
Pat the turkey dry and rub with vegetable oil, salt, and five-spice powder.
Tuck wing tips behind the back.
Place the turkey on the rack, flattening the breasts slightly.
Roast for about 80 minutes, rotating occasionally, until the breast reaches 150°F (66°C) and the thighs reach 165°F (74°C).
While the turkey roasts, simmer the reserved turkey parts with ginger, scallions, garlic, Shaoxing wine, and water for 1 hour.
Strain the broth and add soy sauce, hoisin sauce, sugar, vinegar, sesame oil, chili oil, white pepper, chili bean paste, and Sichuan peppercorn.
Remove the skin from the roasted turkey and cut into strips.
Pick the turkey meat into bite-sized chunks.
Toss the turkey meat with the prepared sauce.
Adjust seasoning as needed.
Reheat steamed buns according to package directions.
Serve turkey with buns, sliced scallions, julienned cucumbers, cilantro, and spicy mayonnaise.
Expert advice for the best results
Adjust the amount of chili oil and chili paste according to your spice preference.
For a richer broth, use chicken broth instead of water when simmering the turkey parts.
If you don't have Chinkiang vinegar, you can use balsamic vinegar as a substitute.
Everything you need to know before you start
20 minutes
The turkey can be roasted and sauced a day in advance. Reheat before serving.
Arrange the steamed buns on a platter, accompanied by bowls of turkey, scallions, cucumbers, cilantro, and spicy mayonnaise. Allow guests to assemble their own buns.
Serve with a side of pickled vegetables.
Complements the savory flavors and cuts through the richness.
Acidity and slight sweetness pair well with the spicy and savory elements.
Discover the story behind this recipe
Steamed buns are a staple food in China, often served with a variety of fillings.
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