….So, this is how I found this Asian inspired turkey, Peking style recipe: Doing research for an upcoming article about the Caribbean, I discovered Chef Dylan Benoit. He’s the executive chef of Market Street Group in the Cayman Islands which includes Craft Food & Beverage Co, Mizu Asian Bistro + Bar, Waterfront Urban Diner, The Brooklyn Pizza & Pasta, Lonestar Bar & Grill and Dukes Seafood & Rib Shack. With his rugged good looks (even my hubby agrees) and creative cuisine, I was intrigued, especially after reading about his Thanksgiving menu at Mizu Asian Bistro. The restaurant is located in Camana Bay, which is quickly becoming a foodie hotspot in the Caribbean. As a native of the Caribbean myself, I’m excited to see the the region gaining attention in the culinary scene. No trip to the Caribbean this holiday season for us, but at least we get some inspiration with this unique recipe Chef Dylan was gracious enough to share with the Dining Traveler:
Chef Dylan’s Peking Turkey:
Ingredients:
1 turkey
Five-spice cure:
3 cups salt
½ cup sugar
1 tbsp five spice powder
8 pieces bay leaf
60g ginger
60g green onion, sliced on a bias
60g garlic, roughly chopped
3 cups white vinegar
6 tbsp honey
Directions:
- Wash the turkey inside and out then pat dry with paper towel. Place turkey on a rack in a roasting pan.
- Heat the red vinegar and honey in a saucepan until honey is dissolved.
- Using a ladle, baste the turkey with the hot vinegar and honey mixture until it is all gone. The vinegar will collect in the roasting pan. Pour it back into the pot, bring up to temperature and repeat the process, rotating the turkey so it’s basted all over.
- Discard the vinegar
- Season the inside of the turkey with 6 tablespoons of the five-spice cure.
- Place the rest of the ingredients in the cavity as well and truss it closed.
- Tie some twine around the neck and hang in front of an electric fan for 4-5 hours in in the fridge uncovered overnight to dry the skin.
- Preheat oven to 375 degrees Fahrenheit.
- Place turkey back on the rack and put some water in the roasting pan.
- Roast in the oven for 30 minutes then reduce heat to 300F and cook according to the directions in the table below.
- The turkey is done when the internal temperature of the meat on the thigh reaches 165 degrees Fahrenheit and the skin is golden brown and crispy.
- Remove from oven and allow to rest for 20-30 minutes before carving. Serve with momo (thin pancakes), sticks of cucumber and leek, hoisin sauce and sweet pickled vegetables.
Cooking duration by turkey size:
8-10 lbs: 3 ¼ to 3 ½ hours
10-12 lbs: 3 ½ to 3 ¾ hours
12-16 lbs: 3 ¾ to 4 hours
Big thanks to Chef Dylan for sharing his Asian inspired turkey recipe with us! Hopefully one day soon we will go down to the Cayman Islands and discover it for ourselves. Want to know more about the chef? He documents his travels in recipes, stories and photos to showcase incredible food and the adventures undergone to find them. Follow Chef Dylan on Instagram @dylanmbenoit for up to date food & travel photos from Cayman and abroad. www.dylanbenoit.com
