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Beggars Turkey

It's Thanksgiving and you still need a recipe for you turkey. Beggars Turkey is a thanksgiving turkey recipe that will have your guests and family coming back for seconds and maybe thirds. It even makes great leftovers.

  • 6 pounds turkey
  • 1 tablespoon rice wine
  • 1 tablespoon sesame oil
  • 3/4 cup instant brown rice
  • 1/2 pound pork, finely chopped
  • 100 grams water chestnuts
  • 40 grams ginger
  • 3 spring onions
  • 1 teaspoon sugar
  • 1 tablespoon dark (mushroom) soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vinegar
  • 9 cups plain flour
  • 1 tablespoon salt
  • 3 cups water
  • aluminium foil
  1. Soak the rice in warm water for 1 hour.
  2. Wash and pat the turkey dry inside and out. Mix the marinade, rub into the skin and leave for one hour.
  3. Chop the pork, ginger and water chestnuts finely. Cut the spring onions into 1" lengths. Stir fry the pork with a little peanut oil in a wok till it changes colour, then add all the other stuffing ingredients, and stir fry for another minute or so. Stuff into the turkey, tie the legs and wings together with string, and wrap in alumium foil, trying to seal as well as possible.
  4. Mix the flour and salt in a large bowl, then mix in the water a little at a time till you have a firm dough. Roll the dough out till it is about 20mm (3/4"), and completely encase the bird.
  5. Press the edges together to seal the joins, and prick a couple of breathing holes in the top with a skewer (doubt if this really matters; I've never managed to fully seal the dough).
  6. Preheat the oven to 475 degrees F.
  7. Put the turkey on a greased wire rack in the middle of the oven, over a drip tray, and cook for one hour. Reduce the temperature to 190C (375F) and cook another 3hrs 15 mins.
  8. Bring to the table, crack open the casing with a mallet, and serve.

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