Fortune Turkey 富貴火雞
The original form of this dish is for chicken and not turkey. The Fortune Chicken I had made came out perfectly! And so, my friend, who loves turkey, suggested that I try making it with turkey. So, after much thought, I decided to take on this challenge and make a Chinese turkey dish. After two failed attempts, the third time really was a charm! The turkey meat was tender, moist and juicy! You can stuff the turkey with pretty much anything you’d like. Just make sure that anything you stuff is already cooked since the turkey is in the oven for only 2.5 hours, the stuffing will not be cooked through, it will only be heated. If you can substitute the pork belly, with crispy bbq pork from a Cantonese bbq store.I can tell you that this is not an easy recipe, but the turkey was amaaaazingly good and impressive!!!
Approximate cost (CAD) $80
Ingredients
- 10-12 lbs Turkey
- 3 cups
* Uncooked glutinous rice I prefer the long grain type because it’s less sticky than short grain (or rounded) type * 3 cups for a 10lb turkey will give you approx. 1 cup of extra rice because I find that the rice that can be stuffed into the turkey isn’t enough for sharing. - 6 Dried shitake mushrooms
- 4-6 Small abalone, frozen
You can also use canned. If you use dried abalone, you will have to braise it separately for approx. 8 hours beforehand - 2 Chinese sausages , sliced
- 6 Dried scallops
- 40 g Dried shrimp
- 8 Black fungus
- 300 g Pork belly , small chunks
- 100 g Chestnuts , ready to eat
- 4 cloves Garlic , chopped
- 4 Shallots , diced
- 2 tbsp Sweet soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp Oil for frying ingredients of the rice
- 5 Lotus leaves
you’ll need around 9 leaves if they’re small - 1 tsp Oil for browning pork belly
- 2 cups Water or broth for glutinous rice
Note: You will also need a baking rack that has a small grid. The bottom of the dough wrapped around the turkey needs to have air circulating all around it so it won’t get soggy and break. I used the Gotham Steel Copper Non-Stick Crisper Tray and it worked perfectly. You will also need an electric mixer that can mix dough.
Ingredients for braising sauce/gravy:
- 3 tbsp Abalone sauce
You can also use oyster sauce - 1 tbsp Shaoxing wine
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tsp Sugar
- 3 cups Water or broth (chicken, pork or seafood)
- 1 tbsp Corn starch for slurry
- 100 ml Water for slurry
Ingredients for turkey marinade:
- 2 tbsp Oyster sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Sugar
- 1 tbsp Salt
- 2 tsp Garlic powder
- 1 tsp White pepper powder
Ingredients for dough to wrap the turkey:
- 2.25 kg All-purpose flour (5lbs)
50% of the weight of the turkey - 300 ml Shaoxing wine
- 1125 ml Hot water
Instructions
Instructions for night before:
- Soak 3 cups of glutinous rice in approx. 1 litre of water. The next morning, discard the water and let it dry in a colander
- Rinse and soak 6 dried scallops in ½ cup of water. The scallops and water will be added to the braising sauce
Do not discard the water - Rinse and soak 6 dried shitake mushrooms in 1 cup of water. The shitake mushrooms and water will be added to the braising sauce
Do not discard the water - Rinse and soak 8 pieces of black fungus in approx. 2 cups of water
- Rinse and soak 40g of dried shrimp in ½ cup of water. The dried shrimp and water will be used in the glutinous rice
Do not discard the water
Instructions for marinating the turkey:
- Clean and wash the turkey. Pat dry with paper towels
- Combine 2 tbsp abalone sauce, 2 tbsp dark soy sauce, 2 tbsp sugar, 2 tsp salt, 2 tsp garlic powder, 1 tsp white pepper powder in a bowl and mix together
- Rub half the marinade all over the outside of the turkey
- Rub the other half of the marinade in one hour
Instructions for braising sauce/gravy:
- Remove abalone from shell and remove all organs. Clean the abalone by rinsing with water and use a spoon to scrape off black stains. Set aside
- Pour the dried scallops with the water into a pot and turn heat to medium-high
- Wash shitake mushrooms and remove stem
- Add abalone, shitake mushrooms (leave whole) with the water (the bottom of the water may have some sand or particles so don’t pour in all the water), dried scallops with the water and black fungus.
If you’re using canned abalone, pour the juice from the can into the braising liquid for added flavour. There’s no need to braise the abalone, just add it to the braising liquid at the end to heat it up before stuffing into the turkey 
- Add 3 tbsp of abalone sauce, 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar and 3 cups of water or broth to the pot and wait for it to boil then turn the heat down to low and let simmer for one and a half hours
- Heat a pan to medium-high heat. Add 1 tsp oil and brown the pork belly. Set aside
You can start working on the glutinous rice 
- After one and a half hours, add the pork belly and chestnuts and braise for another 30 minutes
- After 30 minutes, turn off heat and set aside
Instructions for the glutinous rice:
- Wash Chinese sausages by blanching in boiling water for one minute
- Pour the rice into a pan suitable for steaming. Place the Chinese sausages on top, and steam at high heat (100˚C or 210˚F) for 30 minutes
- Chop up dried shrimp
- After steaming for 30 minutes, remove the Chinese sausages and either slice in thin pieces or dice into small pieces
- Heat a pan to medium-high heat, add 1 tbsp oil, add chopped garlic and sliced shallots. Fry until fragrant
- Add Chinese sausage, dried shrimp, 1 tbsp Shaoxing wine and 2 tbsp sweet soy sauce to the pan and mix well. Turn off heat
- Put the rice into a rice cooker, put the contents of the pan on top of the rice and spread it out evenly
If you do not have a rice cooker, then use a casserole dish with a lid that can be steamed and steam at high for one hour - Pour the saved water from the soaking of the dried shrimp into a measuring cup. Add water to the measuring cup until you have a total of 2 cups of liquid. Pour it into the rice cooker in a circular motion
- Turn on rice cooker. When the rice cooker has finished cooking the rice, wait another 20 minutes before opening the lid
- Open the lid and mix the rice with the ingredients on top
- Taste and add sweet soy sauce or some dark soy sauce if necessary
- Set aside for later use
Instructions for dough to wrap chicken:
- Use your dough hook attachment for your mixer
- Add 2.25 kg (5lbs) of flour to the mixing bowl and add 1,125 ml of hot water
My mixer was not big enough to handle 5 lbs of flour at one time so I divided everything by 2, did it in 2 portions and then combined them by hand at the end - Turn mixer on and mix at lowest setting for 2 minutes then use the setting for dough for another 2 minutes
On my Kitchenaid mixer, I use the “mix” setting first and then the number “2” setting 
- Add 300 ml of Chinese wine and keep mixing for another 5 minutes or until it forms a ball
- Remove dough from bowl and let the dough rest for 30 minutes. Cover with plastic wrap
Instructions for stuffing the turkey and wrapping in lotus leaves:
- In a big pot, fill with approx. 4 litres of water and bring it to a boil. Submerse 1 lotus leaf into the boiling water with the stem first. It takes a few seconds to soften and submerse the rest of the leaf into the water. Once the entire leaf softens, you can remove it from the water and set aside. Each leaf should take only 10 seconds. Repeat for each leaf and set aside. Discard water
- Remove the abalone, pork belly, shitake mushrooms, black fungus, and chestnuts from the braising liquid and put it on a dish or bowl
- Stuff the turkey. Start with adding some of the glutinous rice then alternate with the braised items. Keep alternating until the turkey is stuffed
- Open up the lotus leaves on a table and use a cloth to wipe each leaf and stack one leaf on top of the other. Put the biggest leaf on the bottom of the stack. Most leaves will not be able to lay flat which is fine
The last package of lotus leaves I bought were very small, so I laid 3 of them overlapping a bit to act as 1 layer. I was able to get 3 layers, so 9 leaves in total 
- Put the turkey in the middle of the lotus leaf, breast side up. Try to remember which is the breast side. We want the breast side up after wrapping all the layers of the lotus leaves.
At the very end, we will insert a meat thermometer through the breast and it looks nicer when you open it up. (I keep messing this part up) 
- Wrap by folding two sides onto the length of the turkey and then fold the two remaining ends up and then flip the turkey over so that the open side of the leaf faces down. Repeat until all the leaves are used. Set aside
Instructions for wrapping with the dough:
- Set the temperature for the oven to 200˚C or 400˚F
- Sprinkle a large surface with flour
- Take the dough and roll it out to a circle shape with a rolling pin so that the dough can completely wrap the chicken. You want to make the bottom extra thick to prevent the juice from seeping out
- For this 10 lb turkey, I had to roll the dough to approx. 69cm or 27” in diameter
- Put the turkey, wrapped in lotus leaf, in the centre with breast side down
- Bring 2 sides of the dough together, wrapping the turkey length-wise first
- Fuse the 2 ends by pressing them together and fold it down so that the dough lies flat on the turkey
- Then bring the 2 other sides together. It is preferable that the 2 ends can be fused together to make the bottom extra thick. Press all the remaining open edges onto the dough to seal the turkey completely
- Line the baking rack with parchment paper. The baking rack should be on a baking sheet
- Turn the turkey over so that the breast side is up and place onto the parchment paper
- Insert an oven-safe meat thermometer into the breast of the turkey
- Bake at 200˚C or 400˚F for 30 minutes and then turn the heat down to 180˚C or 350˚F and bake for approx. 2 hours or until done
Final Instructions:
- Heat the braising sauce
- Mix 1 tbsp corn starch with 100 ml water. Pour into the hot braising sauce and stir until the sauce thickens. Make more slurry if it’s not thick enough. Remove from heat and set aside and serve with the turkey
- Reheat the remaining glutinous rice in a pan and add all the remaining braised items into the pan with the rice. Mix and stir until all of it has been reheated and combine with the stuffing from the turkey.
- Prepare a large serving dish
- Remove the turkey from the oven after it’s done
Be careful of the steam that will come out when you crack open the shell. Use a mallet to crack open the shell and then use kitchen shears to cut an “X” in the shell and open it up - Remove the turkey together with the lotus leaves and put it on the serving dish
- Use kitchen shears to cut an “X” in the lotus leaf and open it up
- Carve the turkey and remove the stuffing
- Serve with the braising sauce
Nutrition
Calories: 1149kcalCarbohydrates: 81gProtein: 94gFat: 42gSaturated Fat: 14gCholesterol: 349mgSodium: 2862mgPotassium: 985mgFiber: 3gSugar: 12gVitamin A: 431IUVitamin C: 5mgCalcium: 71mgIron: 5mg
Tried this recipe?Let us know how it was!