A Turkey in China

My mother in law has one of everything in her kitchen. One of those appliances happened to be a crock-pot. I had never used a crock-pot before. It was time I used a crock-pot.

I now love crock-pots.

Turkey is a protein that many people cast aside due to oh so fond memories of Thanksgiving turkey as dry as cured jerky sitting out in the sun a little too long. Turkey is also one of those lunchmeat staples aside from ham or just basically considered ‘diet’ food because its typically low in fat and low in calories. Chicken is usually chosen over turkey under many circumstances. After all, you don’t go into a restaurant and order turkey parmesan, do you? No but that actually sounds good now that I think about it.
My mother in law cooked chicken the night before and I was having difficulty digesting it. I didn’t know why but it just stuck in my throat for hours on end. Five hours later and I was still belching up chicken. This turkey went down so easily, that I think I over did it in consumption, too. It was just that darn tasty. I even converted my father in law, who nearly ate the whole darn bird breast himself with side helpings. This recipe will turn you into a turkey lover and alter your primary beliefs of turkey being dry and tough. Even the leftovers were still as tender as the previous night.

With this recipe, I served white rice and a simple vegetable stir fry. It’s amazing how produce shows up on our door step. One morning, the neighbor came over with a bag full of butternut squash and zuchini fresh from her garden. I stood there awestricken at the glorious bag of squash, since my father in law told her that I loved squash, handed over to me. In this bag was this gigantic beauty.

And two butternuts and another small critter. I can’t get over it. I don’t think I ever will. I don’t even think I need to grow anything since the international market sells fresh yuca root. I was like, psh, okay. My father in law’s parents grow apples and comes home so often with gigantic brown bags of peaches and apples; it’s uncanny. It’s just so unbelievable and I love every bit of it.

Five Spiced Stewed Turkey
1 boneless whole turkey breast (6-8 lbs)
Chinese five spices (fennel, anise, cinnamon, white pepper, cloves)

½ cup peas
1 cup mushrooms, cleaned and sliced
4 scallions, cleaned and coarsely chopped; some tops reserved if desired for garnish
1 tbsp wet minced garlic
1 tbsp Szechuan peppercorns, crushed
¼ cup GF soy sauce
½ cup white rice vinegar

1 teaspoon cornstarch
2 tbsp water
¼ cup splenda or sugar
1 ¼ cup vegetable stock
Onion powder
Ginger powder
Salt
Clean the turkey as seen fit then rub the five spice mixture until it coats the turkey thoroughly. Set that in a crock-pot with 1 cup of water, 1 cup of vegetable stock, ½ cup vinegar. Slow cook it for six to eight hours or until tender.

When the turkey is done let it rest until touchable then cut it into chunks and set this aside in a bowl.
Mix the onion powder, ginger powder, soy sauce, cornstarch, water, and remaining stock in a cup or bowl and set aside.

In a large pan or wok sprayed with nonstick cooking spray, add peas, mushrooms and garlic. Sauté or stir-fry until the mushrooms begin to secrete natural juices and slightly obtain color. Add the garlic and scallions, sauté until aromatic. Add the turkey and gently toss until it blends with the vegetables then add the sauce ingredients, salt, and peppercorns. Toss until well coated and juice becomes thick.

If more sauce is desired, add more liquid. Plate and sprinkle reserved scallion tops.