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How to Make General Tso's Whole Turkey - A Step-by-Step Guide

General Tso's Whole Turkey is a delicious and unique twist on the classic Chinese takeout dish. This recipe combines the flavors of General Tso's chicken with the traditional turkey, creating a show-stopping centerpiece for any holiday or special occasion dinner.

With its crispy skin and tender, juicy meat, this General Tso's Whole Turkey is sure to be a hit with family and friends. The bold flavors of the General Tso's sauce, featuring a perfect balance of sweet, spicy, and savory, c...

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Ingredients

  • 3 tablespoons vegetable oil
  • 3 small dried red chiles, or more to taste
  • 1 teaspoon ground black pepper
  • 2 green onions, chopped
  • ¼ cup light sesame oil
  • 1 small shallot, chopped
  • ½ (16 ounce) can whole berry cranberry sauce
  • 1 cup turkey broth
  • ½ cup soy sauce
  • ¼ cup orange juice
  • ¼ cup white vinegar
  • ¼ cup plum wine
  • ¼ cup white sugar
  • 2 tablespoons chopped fresh ginger root
  • 2 tablespoons chopped garlic
  • 2 teaspoons grated orange zest
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 3 tablespoons cornstarch
  • 2 cups cooked white rice
  • ½ cup cooked wild rice
  • ⅓ cup dried cranberries
  • ¼ cup chopped walnuts
  • 2 small green onions, chopped
  • 1 small shallot, chopped
  • 1 tablespoon sesame oil
  • ⅓ cup vegetable oil
  • ⅓ cup sesame oil

Information

  • Prep Time: 1 hr
  • Cook Time: 3 hrs 30 mins
  • Additional Time: 8 hrs
  • Total Time: 12 hrs 30 mins
  • Servings: 15
  • Yield: 1 whole turkey

  • Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
  • Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
  • Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
  • Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
  • Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
  • Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.

    • Nutrition

    802 cal.

    • Total Fat: 44g
    • Saturated Fat: 10g
    • Cholesterol: 212mg
    • Sodium: 685mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 1g
    • Total Sugars: 10g
    • Protein: 75g
    • Vitamin C: 5mg
    • Calcium: 81mg
    • Iron: 5mg
    • Potassium: 811mg

    Categories

    Main recipes
    Asian recipes
    Poultry recipes
    Holiday recipes
    Spicy recipes