Posted on 11/29/2024 10:48:41 AM PST by PJ-Comix
I have been cooking Char Siu foods for almost two months. Ribs, chicken, and pork shoulder are among the foods I have been preparing Char Siu style. So naturally, as we approached Thanksgiving the thought came to my mind about possibly preparing Char Siu turkey. What was appealing to me was the fact that most of my in-law relatives are not crazy about Turkey so perhaps they would be more open to eating Char Siu turkey mixed with vegetables. In this video I prepare the Char Siu turkey and present some of their reactions which turned out to be overwhelmingly positive. In fact, my sister-in-law who really doesn't like turkey kept asking me how to prepare it Char Siu style after she ate some of it. My niece didn't quite believe she was even eating turkey and asked me what meat I used as if it was too good for her to be really turkey. I also smoked a whole turkey in addition to the Char Siu turkey but my guests by far much preferred the Char Siu turkey. If you have Thanksgiving guests who are not crazy about turkey, I recommend you prepare an extra turkey in the Char Siu style which I am sure they would prefer.
To find out how to prepare Char Siu turkey, watch the video below on how to prepare Char Siu chicken thighs and add about 10 minutes to the total cooking time.
How Chinese Chef Cooks BBQ Char Siu Chicken Thighs in Air Fryer
PING!
Looks....healthy.
Oh, I didn’t show it in the video but the turkey I cut apart for the thighs and breast to cook Char Siu, I took the turkey legs and cooked them sous vide for a day and a half, then cooked them for a total of 10 minutes in the air fryer then glazed them with the Char Siu glaze. The kids loved those legs because it was like eating turkey leg candy.
Char Siu stuffing? I gotta’ have my stuffing!
I don’t want healthy on Thanksgiving .😄
I have never understood why some people don’t like turkey. Growing up, my mother cooked turkey several times a year. She was extremely frugal, and turkeys were very cheap. She probably paid 20¢ a pound back then, and she always bought big birds. One year, my uncle raised a couple of turkeys just for fun, but couldn’t bring himself to eat them. They were huge and too old. My mom boiled them, hoping to tenderize them, but it didn’t work. Tough as a boot.
Proclaiming any one food “healthier” than any other is, by and large, A LIE.
All things in moderation.
Our neighbors have a pet turkey. Don’t know how old it is, they had it when they moved in about a year and a half ago.
Well, to start with, getting a good quality turkey is a start.
Those cheapie brands - Butterball, Jenni-O, etc, that are heavily flavored and basted are sold that way because the quality is so poor.
When I was growing up, those are what we ate and they were always dry and unappealing.
Get a decent turkey and put it on the Weber and you have a turkey to die for.
“getting a good quality turkey is a start”
Oh BS! We got a 49 cent a pound turkey from Krogers. Put it in a oven baking bag. It was awesome. No way some high dollar turkey tastes any different.
Glad it worked out for you.
But still, cheap turkeys are cheap for a reason, even if you get lucky once in a while
Um, you do know that Char Siu glaze consists of not only Char Siu and Hoisin sauce but brown sugar and honey as well?
I wonder if grinding the meat up and making turkey burgers or turkey chili would have worked?
Because, like peanut butter, it seems to be an ACQUIRED taste. Amazingly most of the world, outside of North America HATES peanut butter which is why Nutella (as a poor substitute) exists.
Probably. Ground turkey wasn’t a thought back then, though.
Dry brining is a MUST for juicier turkey.
Marmite, anyone?
That passage could be interpreted several ways...
We had a Butterball turkey breast for the two of us yesterday. In preparing it, I failed to read all the directions, but learned something from it. I was supposed to keep the butcher twine netting in place, but in error, I took it off. What was supposed to be a 3lb. Turkey roast was really two breasts tied up , with the fatty skin in the middle. I guess the fat was supposed to be the “butter”. I ended up doing them in the oven- took about an hour total cooking time, and they came out good. Next time I’ll read ALL the directions first.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.