TCM Herb Butter Stuffed Turkey

December 14, 2022

4 hours

medium

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.

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Ingredients

Adjust Servings

	1 Turkey (4-5 kg)
	225 g unsalted Butter
	10 g Eu Yan Sang Dang Gui
	15 g Eu Yan Sang Chen Pi
	5 g Eu Yan Sang Fragrant Solomonseal Rhizome (玉竹) Yu Zhu
	Onions
	Lemon/Lime
	Garlic
	2 Onions
	2 Carrots
	3 stalks Celery
	Turkey drippings and vegetables
	Turkey neck and innards
	2 tbsp Plain flour
	200 ml Red Wine
	200 ml Chicken stock
	Salt to taste

Rice Stuffing

	4 Eu Yan Sang Wild Morel Mushroom
	20 g Eu Yan Sang Lotus Seed
	20 g Eu Yan Sang Lily Bulb
	30 g Eu Yan Sang Dried Longan (diced)
	3 tbsp Cooking oil
	1 Chinese sausage (diced)
	20 g dried Shrimp
	4 Shallots (sliced)
	4 cloves Garlic (minced)
	1 rice cup Glutinous rice (washed)
	2 rice cups Jasmine rice (washed)
	4 rice cups Water
	3 tbsp Mushroom Scallops XO Sauce 香菇干贝XO酱
	1 tbsp Oyster sauce
	1 tsp dark Soy Sauce
	1 tbsp light Soy Sauce
	2 tbsp Shaoxing Wine
	1 tsp Sesame oil
	1/2 tsp White pepper
	3 stalks Spring onions

Directions

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 complete

Add in room temperature butter and blitz until well mixed.

Mark as complete

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 complete

Salt the whole turkey generously and dry brine overnight in the refrigerator without covering.

Mark as complete

Remove turkey 2 hours before cooking to let it sit to room temperature.

Mark as complete

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 complete

Strain and chop mushrooms, lily bulbs into smaller pieces.

Mark as complete

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

Mark as complete

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

Mark as complete

10.

Add in rice and mix well.

Mark as complete

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.

Mark as complete

12.

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

Mark as complete

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.

Mark as complete

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

Mark as complete

15.

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

Mark as complete

16.

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

Mark as complete

17.

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

Mark as complete

18.

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

Mark as complete

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.

Mark as complete

20.

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

Mark as complete

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TCM Herb Butter Stuffed Turkey

Ingredients

Adjust Servings

Rice Stuffing

Directions

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.

Add in room temperature butter and blitz until well mixed.

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

Salt the whole turkey generously and dry brine overnight in the refrigerator without covering.

Remove turkey 2 hours before cooking to let it sit to room temperature.

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.

Strain and chop mushrooms, lily bulbs into smaller pieces.

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

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

Add in rice and mix well.

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.

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

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.

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

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

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

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

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

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

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

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TCM Herb Butter Stuffed Turkey

Ingredients

Adjust Servings

Rice Stuffing

Directions

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.

Add in room temperature butter and blitz until well mixed.

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

Salt the whole turkey generously and dry brine overnight in the refrigerator without covering.

Remove turkey 2 hours before cooking to let it sit to room temperature.

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.

Strain and chop mushrooms, lily bulbs into smaller pieces.

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

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

Add in rice and mix well.

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.

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

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.

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

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

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

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

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

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

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

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