Sichuan Peppercorn and Salt Turkey

Yesterday, I did a Chinese style Turkey preparation. Seasoned the turkey with sea salt and white pepper like usual. Then, I toasted some spices (sichuan peppercorns, anise, dried chili pepper, garlic, salt, and white pepper) and put them in the cavity. I put the turkey in 400 Degrees oven for 30 minutes. It got nice and crisp real fast. I took it out, then poured hot chili oil on top of the turkey. I had also put a turkey neck into the oil just to give it extra flavor. Pouring the oil gave the turkey a nice crispy skin and then I covered the turkey and put it back in the oven at 320 degrees.




That's all she wrote. I took the drippings, mixed it with some milk and flour, gravy was off the hook. I still prefer the Hen-Rock turkey cause its sweet, savory, and more holiday tasting, but Ning really liked this Chinese turkey better. Definitely has better texture, straightforward flavor, you really taste the turkey and its got bite. Try it sometime!