TCM Herb Butter Stuffed Turkey

Mains
Oven
Poultry

Easy Level:

Cook Time:

Servings:

4-6 pax

Looking for a Christmas Turkey recipe to impress your guests? We’ve got it right here with a special “TCM Herb Butter Stuffed Turkey” that will wow your guests and fit right in as the Christmas centrepiece on your feasting table!

TCM herbs are blended with butter to concoct an aromatic herb butter used as a special dry brine marinate for the turkey. The overnight dry brine allows the turkey to fully absorb flavours of Dang Gui, Chen Pi and Yu Zhu, while the butter locks in the natural juices of the turkey, keeping the meat juicy, tender, and succulent as it roasts.

In place of the traditional turkey stuff, we’ve chosen to pair our Herb Butter Stuffed Turkey with a flavourful sweet-savoury glutinous rice stuffing starring Eu Yan Sang’s Wild Morel mushrooms, lotus seeds, lily bulbs and sweet dried longans.

Look no further for a Turkey recipe that’s guaranteed to draw the ooohs and ahhs from your guests this Christmas ??!

Shop ingredients from Eu Yan Sang here.

Ingredients

Adjust Servings
US / Metric
0.00
Turkey (4-5 kg)
0.00
Turkey (4-5 kg)
0.00
g
g
unsalted Butter
0.00
g
g
unsalted Butter
0.00
g
g
Eu Yan Sang Dang Gui
0.00
g
g
Eu Yan Sang Dang Gui
0.00
g
g
Eu Yan Sang Chen Pi
0.00
g
g
Eu Yan Sang Chen Pi
0.00
g
g
Eu Yan Sang Fragrant Solomonseal Rhizome (玉竹) Yu Zhu
0.00
g
g
Eu Yan Sang Fragrant Solomonseal Rhizome (玉竹) Yu Zhu
Onions
Onions
Lemon/Lime
Lemon/Lime
Garlic
Garlic
0.00
Onions
0.00
Onions
0.00
Carrots
0.00
Carrots
0.00
stalks
stalks
Celery
0.00
stalks
stalks
Celery
Turkey drippings and vegetables
Turkey drippings and vegetables
Turkey neck and innards
Turkey neck and innards
0.00
tbsp
tbsp
Plain flour
0.00
tbsp
tbsp
Plain flour
0.00
ml
ml
Red Wine
0.00
ml
ml
Red Wine
0.00
ml
ml
Chicken stock
0.00
ml
ml
Chicken stock
Salt to taste
Salt to taste

Rice Stuffing:

0.00
Eu Yan Sang Wild Morel Mushroom
0.00
Eu Yan Sang Wild Morel Mushroom
0.00
g
g
Eu Yan Sang Lotus Seed
0.00
g
g
Eu Yan Sang Lotus Seed
0.00
g
g
Eu Yan Sang Lily Bulb
0.00
g
g
Eu Yan Sang Lily Bulb
0.00
g
g
Eu Yan Sang Dried Longan (diced)
0.00
g
g
Eu Yan Sang Dried Longan (diced)
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
0.00
Chinese sausage (diced)
0.00
Chinese sausage (diced)
0.00
g
g
dried Shrimp
0.00
g
g
dried Shrimp
0.00
Shallots (sliced)
0.00
Shallots (sliced)
0.00
cloves
cloves
Garlic (minced)
0.00
cloves
cloves
Garlic (minced)
0.00
rice cup Glutinous rice (washed)
0.00
rice cup Glutinous rice (washed)
0.00
rice cups Jasmine rice (washed)
0.00
rice cups Jasmine rice (washed)
0.00
rice cups Water
0.00
rice cups Water
0.00
tbsp
tbsp
Mushroom Scallops XO Sauce 香菇干贝XO酱
0.00
tbsp
tbsp
Mushroom Scallops XO Sauce 香菇干贝XO酱
0.00
tbsp
tbsp
Oyster sauce
0.00
tbsp
tbsp
Oyster sauce
0.00
tsp
tsp
dark Soy Sauce
0.00
tsp
tsp
dark Soy Sauce
0.00
tbsp
tbsp
light Soy Sauce
0.00
tbsp
tbsp
light Soy Sauce
0.00
tbsp
tbsp
Shaoxing Wine
0.00
tbsp
tbsp
Shaoxing Wine
0.00
tsp
tsp
Sesame oil
0.00
tsp
tsp
Sesame oil
0.00
tsp
tsp
White pepper
0.00
tsp
tsp
White pepper
0.00
stalks
stalks
Spring onions
0.00
stalks
stalks
stalks

Steps

1

In a food processor, blitz Eu Yan Sang Dang Gui, Eu Yan Sang Chen Pi and Eu Yan Sang Fragrant Solomonseal Rhizome (玉竹) as fine as possible
In a food processor, blitz Eu Yan Sang Dang Gui, Eu Yan Sang Chen Pi and Eu Yan Sang Fragrant Solomonseal Rhizome (玉竹) as fine as possible
Mark as completed

2

Add in room temperature butter and blitz until well mixed
Add in room temperature butter and blitz until well mixed
Mark as completed

3

Separate skin of turkey breast from flesh, stuff compound butter in between skin and flesh. Rub remaining butter over the outside of the turkey
Separate skin of turkey breast from flesh, stuff compound butter in between skin and flesh. Rub remaining butter over the outside of the turkey
Mark as completed

4

Salt the whole turkey generously and dry brine overnight in the refrigerator without covering
Salt the whole turkey generously and dry brine overnight in the refrigerator without covering
Mark as completed

5

Remove turkey 2 hours before cooking to let it sit to room temperature
Remove turkey 2 hours before cooking to let it sit to room temperature
Mark as completed

6

In individual bowls, soak Eu Yan Sang Wild Morel Mushroom, Eu Yan Sang Lotus Seed, Eu Yan Sang Lily Bulb and Dried shrimp in hot water for at least 30 minutes
In individual bowls, soak Eu Yan Sang Wild Morel Mushroom, Eu Yan Sang Lotus Seed, Eu Yan Sang Lily Bulb and Dried shrimp in hot water for at least 30 minutes
Mark as completed

7

Strain and chop mushrooms, lily bulbs into smaller pieces.
Strain and chop mushrooms, lily bulbs into smaller pieces.
Mark as completed

8

In a wok/pan over medium heat, add cooking oil. Add chinese sausage, garlic, shallots. Stir fry until fragrant
In a wok/pan over medium heat, add cooking oil. Add chinese sausage, garlic, shallots. Stir fry until fragrant
Mark as completed

9

Add in mushrooms, lotus seeds, lily bulb, dried longan, dried shrimp and stir fry.
Add in mushrooms, lotus seeds, lily bulb, dried longan, dried shrimp and stir fry.
Mark as completed

10

Add in rice and mix well.
Add in rice and mix well.
Mark as completed

11

Add in Mushroom Scallops XO Sauce 香菇干贝XO酱, Oyster sauce, Dark soy sauce, Light soy sauce, Shaoxing wine, Sesame oil, White pepper. Mix evenly.
Add in Mushroom Scallops XO Sauce 香菇干贝XO酱, Oyster sauce, Dark soy sauce, Light soy sauce, Shaoxing wine, Sesame oil, White pepper. Mix evenly.
Mark as completed

12

Transfer to the rice cooker, add water, cover and set to cook.
Transfer to the rice cooker, add water, cover and set to cook.
Mark as completed

13

Once the turkey is at room temperature. Lay turkey over a bed of chopped onions, carrots and celery. Stuff turkey with onion, garlic and lemon.
Once the turkey is at room temperature. Lay turkey over a bed of chopped onions, carrots and celery. Stuff turkey with onion, garlic and lemon.
Mark as completed

14

Roast at 160°C for 2 hours (depends on turkey size, about 30 minutes per kg), 200°C for 15 minutes. Until internal temperature of breast meat hits 70°C
Roast at 160°C for 2 hours (depends on turkey size, about 30 minutes per kg), 200°C for 15 minutes. Until internal temperature of breast meat hits 70°C
Mark as completed

15

Remove from the oven and leave out to rest for at least 1 hour.
Remove from the oven and leave out to rest for at least 1 hour.
Mark as completed

16

To make gravy, transfer turkey drippings and vegetables into a wok/pan.
To make gravy, transfer turkey drippings and vegetables into a wok/pan.
Mark as completed

17

Bring to boil and add turkey neck and innards, cook for about 10 minutes.
Bring to boil and add turkey neck and innards, cook for about 10 minutes.
Mark as completed

18

Add flour and mix well. Deglaze with red wine. Reduce for about 2 minutes.
Add flour and mix well. Deglaze with red wine. Reduce for about 2 minutes.
Mark as completed

19

Add chicken stock and continue to reduce for about 15 minutes. Adjust with water according to the viscosity you want. Strain and set aside.
Add chicken stock and continue to reduce for about 15 minutes. Adjust with water according to the viscosity you want. Strain and set aside.
Mark as completed

20

Serve turkey together with rice stuffing and gravy on the side.
Serve turkey together with rice stuffing and gravy on the side.
Mark as completed

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