{"id":2697,"date":"2015-11-25T17:33:31","date_gmt":"2015-11-25T17:33:31","guid":{"rendered":"http:\/\/www.diningtraveler.com\/?p=2697"},"modified":"2015-11-25T18:20:19","modified_gmt":"2015-11-25T18:20:19","slug":"travel-eats-asian-inspired-turkey","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2015\/11\/travel-eats-asian-inspired-turkey.html","title":{"rendered":"Travel Eats: Asian Inspired Turkey"},"content":{"rendered":"

….So, this is how I found this Asian inspired turkey, Peking style recipe: \u00a0Doing research for an upcoming article about the Caribbean, I discovered Chef Dylan Benoit. He’s the executive chef of\u00a0Market Street Group in the Cayman<\/span> Islands<\/span> 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. \u00a0With his rugged good looks (even my hubby agrees) and creative cuisine, \u00a0I was intrigued, especially after reading about his Thanksgiving menu at Mizu Asian Bistro<\/a>. \u00a0The restaurant is located in Camana Bay, which is quickly becoming a foodie hotspot in the Caribbean. \u00a0As a native of the Caribbean myself, I’m excited to see the the region gaining attention in the culinary scene. \u00a0No trip to the Caribbean this holiday season for us, but at least we get some inspiration with this\u00a0unique recipe Chef Dylan was gracious enough to share with the Dining Traveler:<\/p>\n

\"Asian<\/a>
Peking Turkey at Mizu<\/figcaption><\/figure>\n

Chef Dylan’s Peking Turkey:<\/em><\/h2>\n

Ingredients:<\/strong><\/em><\/p>\n

1 turkey<\/p>\n

Five-spice cure:<\/em><\/p>\n

3 cups salt<\/p>\n

\u00bd cup sugar<\/p>\n

1 tbsp five spice powder<\/p>\n

 <\/p>\n

8 pieces bay leaf<\/p>\n

60g ginger<\/p>\n

60g green onion, sliced on a bias<\/p>\n

60g garlic, roughly chopped<\/p>\n

 <\/p>\n

3 cups white vinegar<\/p>\n

6 tbsp honey<\/p>\n

\"Asian<\/a>
Chef Dylan at Mizu with his Peking Turkey<\/figcaption><\/figure>\n

Directions:<\/strong><\/em><\/p>\n

    \n
  1. Wash the turkey inside and out then pat dry with paper towel. Place turkey on a rack in a roasting pan.<\/li>\n
  2. Heat the red vinegar and honey in a saucepan until honey is dissolved.<\/li>\n
  3. 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\u2019s basted all over.<\/li>\n
  4. Discard the vinegar<\/li>\n
  5. Season the inside of the turkey with 6 tablespoons of the five-spice cure.<\/li>\n
  6. Place the rest of the ingredients in the cavity as well and truss it closed.<\/li>\n
  7. 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.<\/li>\n
  8. Preheat oven to 375 degrees Fahrenheit.<\/li>\n
  9. Place turkey back on the rack and put some water in the roasting pan.<\/li>\n
  10. Roast in the oven for 30 minutes then reduce heat to 300F and cook according to the directions in the table below.<\/li>\n
  11. 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.<\/li>\n
  12. 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.<\/li>\n<\/ol>\n

    Cooking duration by turkey size:<\/strong><\/p>\n

    8-10 lbs: \u00a03 \u00bc to 3 \u00bd hours<\/p>\n

    10-12 lbs: \u00a0\u00a03 \u00bd to 3 \u00be hours<\/p>\n

    12-16 lbs: \u00a03 \u00be to 4 hours<\/p>\n

    \"Asian<\/a>
    Chef Dylan and his team at Mizu<\/figcaption><\/figure>\n

    Big thanks to Chef Dylan for sharing his Asian inspired turkey recipe with us! \u00a0Hopefully one day soon we will go down to the Cayman Islands and discover it for ourselves. \u00a0Want to know more about the chef? \u00a0He documents his travels in recipes, stories and photos to showcase incredible food and the adventures undergone to find them. \u00a0Follow Chef Dylan on Instagram @dylanmbenoit for up to date food & travel photos from Cayman<\/span> and abroad.\u00a0www.dylanbenoit.com<\/a><\/p>\n

     <\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    ….So, this is how I found this Asian inspired turkey, Peking style recipe: \u00a0Doing research for an upcoming article about the Caribbean, I discovered Chef Dylan Benoit. He’s the executive chef of\u00a0Market Street Group in the Cayman Islands which includes Craft Food & Beverage Co, Mizu Asian Bistro + Bar, Waterfront Urban Diner, The Brooklyn […]<\/p>\n","protected":false},"author":27,"featured_media":2700,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[433,164,7,6,2,355],"tags":[434,436,435],"class_list":{"0":"post-2697","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cayman-islands","8":"category-cooking","9":"category-food","10":"category-recipe","11":"category-travel","12":"category-travel-food","13":"tag-cayman-islands","14":"tag-chef-dylan","15":"tag-recipes"},"yoast_head":"\nTravel Eats: Asian Inspired Turkey ⋆ The Dining Traveler<\/title>\n<meta name=\"description\" content=\"Recipe for an Asian Inspired Turkey, Peking style 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