Asian Roast Turkey with Sticky Rice Stuffing

  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 115 mins


4cups sticky (sushi) rice
1tablespoon vegetable oil
2cloves garlic, peeled and minced
1piece fresh ginger (about 1 ounce), peeled and minced
10small fresh shiitake mushrooms, stems removed, caps sliced into thin strips
1small bunch cilantro, stems trimmed, chopped
1teaspoon salt
1/2cup soy sauce
1/3cup sugar
2-- green onions, minced
3cloves garlic, peeled and grated
1piece fresh ginger (2 inches, about 2 ounces), peeled and grated
1tablespoon Sriracha sauce (Asian hot sauce)
1-- (12-pound) turkey, thawed if frozen
1tablespoon all-purpose flour
1/2cup orange juice
1/2cup reduced-sodium chicken broth


  1. To prepare stuffing, cook rice in water according to package directions. When done, remove from pan and spread into a thin layer on a large baking sheet to cool.
  2. Heat oil in a small skillet over medium heat. Add garlic and ginger and stir-fry until golden, about 1 minute. Transfer to a large bowl and mix with rice, mushrooms, cilantro and salt. Use as turkey stuffing. Makes about 8 cups.
  3. Preheat oven to 325F.
  4. To prepare turkey, combine soy sauce and sugar in a bowl and whisk until sugar is completely dissolved. Add green onions, garlic, ginger and Sriracha sauce; stir well.
  5. Carefully loosen the skin of turkey. Rub about 1/3 cup of the soy sauce marinade directly over the white and dark meat under the skin. Rub another 1/3 cup over the skin. Fill the bird with the stuffing, and close the opening by overlapping the skin and securing with a toothpick.
  6. Place turkey breast-side-down in a large roasting pan. Add 1 cup of water to the pan. Roast turkey about 1 1/2 hours (15 to 20 minutes per pound), basting every 20 minutes with remaining marinade. Turn turkey over and roast breast-side-up until temperature of the thigh reaches 170F. Stuffing should reach 165F. If the turkey is getting too brown, place a tent of foil over the breast and top of drumsticks during the last hour of cooking.
  7. Remove turkey from pan and let stand 15 minutes before carving.
  8. To prepare gravy, sprinkle flour over pan drippings. Cook, stirring, over medium heat 2 minutes. Stir in orange juice and chicken broth. Cook until thick. Serve with turkey

Recipe by Corinne Trang.

Nutritional Info *per serving

  • Calories 890
  • Glycemic Load 7
  • Fat 15g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 295mg
  • Sodium 1590mg
  • Potassium 1590mg
  • Carbohydrate 74g
  • Fiber 3g
  • Sugars 11g
  • Protein 106g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 15%
  • Calcium 8%
  • Iron 60%