Roast turkey with rice stuffing

June 19, 2006 
Filed under Asia & beyond, Birthdays & Parties, Chicken, duck & turkey

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I know that in the U.S. cooking turkey is both a ritual and a tradition. As a non-American, turkey elicits no feelings for me except as food. I wasn’t even a turkey eater, having a preference for duck over the years, until I discovered that turkey can be just as great if prepared properly. By that I mean making sure that the bird is seasoned through to the bone before it goes into the oven. I really don’t like my meat bland. Relying on sauces and gravies for flavor does not agree with my palate. I like my meat tasty and any sauce or gravy served on the side should only enhance the flavors rather than be the primary source of flavors.

rice stuffing for roast turkey

In the Philippines, whole turkey is available in the freezer section of bigger supermarkets. That’s a 10+ pound turkey in the photo. So how did I cook it?

First, I prepared a brine. I mixed rock salt with about 5 liters of water. I kept adding salt until the particles could no longer be dissolved. I peeled off the wrapping of the unthawed turkey and lowered it into the brine. I let the turkey thaw in the brine inside the fridge for several hours. Depending on how cold your fridge is, thawing can take anywhere from several hours to a day or two.

When the turkey was partially thawed, I removed the neck, giblet and liver that were stuffed inside the bird’s cavity and set them aside for the gravy. Once removed, I filled the cavity with brine and left the turkey until completely thawed.

I prepared the stuffing by mixing together about 3 cups of cold cooked rice, 2 tbsps. of chopped pimientoes, 2 tbsps. of chopped carrots, 2 tbsps. of toasted onion bits, about half a cup of roughly chopped wansuy (cilantro) and 5-6 tbsps. of sesame seed oil (yes, very oriental :)). I seasoned the stuffing very lightly with salt and quite liberally with pepper.

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Comments

19 Comments on "Roast turkey with rice stuffing"

  1. lemon on Mon, 19th Jun 2006 4:21 pm 

    hi connie, I bought a whole chicken last sunday, i was planning to roast it, with only herbs as filling, but i think the rice stuffing is a better idea. by the way, would you know what that japanese salad dressing (the one which you used in your salad) is called?thanks a lot connie. belated happy birthday to your hubby…

  2. Connie on Mon, 19th Jun 2006 6:20 pm 

    i’ll relay your greeting, thanks, lemon.

    the only English words in the bottle of the salad dressing were “Japanese salad dressing”. Everything else was Japanese characters–even the brand.

  3. LES on Tue, 20th Jun 2006 8:25 am 

    Hi SASSY: IS YOUR REAL NAME CONNIE? I HAVE NOT COMMENTED TO YOU FOR A LONG TIME, SO I LOST TRACK.
    WOW, THIS IS A WINNER! I WILL TRY.
    BY THE WAY, CAN I SUBSTITUTE OLIVE OIL FOR BUTTER? I DO NOT EAT BUTTER BEC. OF THE HIGH FAT CONTENT. THANKS.

  4. Jenny on Tue, 20th Jun 2006 8:57 am 

    Will the brine not dry out the meat’s juices?

  5. Connie on Tue, 20th Jun 2006 9:37 am 

    Les, yes, that’s my name. Re olive oil. I’m not so sure about that. I don’t know how well it can integrate the flour to make a roux.

    Jenny, it didn’t. I think it’s largely because the turkey is soak in brine while still frozen.

  6. Mary on Tue, 20th Jun 2006 1:48 pm 

    Hi Connie,

    Belated happy birthday to your hubby.

    Actually I used to roast chicken without ay stuffing. but after reading your idea I think it will lot more beneficial and might taste better!

    thnx alot…

  7. Joe Bariring on Fri, 30th Jun 2006 12:04 am 

    Hi Connie,

    I just discovered your website recently and excitedly told my wife about it. I do most of the cooking at home especially when we’re throwing a party. My wife (we’ve been married for 29 yrs) can only cook simple Filipino dishes and I thought your website could help her venture into more sophisticated looking but simple to make dishes (the only cooking ingredients I think she knows are water, salt, and pepper).
    I also noticed that some (a lot) of your recipes call for ingredients that are common here in the US (Ex. cheeses, bread [focaccia], choices cuts of meat, turkey) but obviously available only at high end grocery stores and bakeshops in the Philippines.
    I wonder (we stay in our barrio in Laguna when we visit PI) if the common ‘mass’ can follow your recipes not mentioning how expensive they might be for them.
    Please print pictures of restaurants/carinderias, wet markets, street vendors, and the likes on your site also. They bring back memories. I watch a lot of Travel Channel (I like Asian travels a lot because they show scenes of above request), and the Food Network.
    Thanks very much and keep on blogging!

    Joe

  8. Connie on Fri, 30th Jun 2006 1:08 am 

    joe, the common folk won’t even be able to read my blog. the average household in the Philippines does not own a PC, much less have internet connection.

    If you think my recipes are only for sophisticated - and expensive - dishes, you haven’t dug deep enough into the archives.

    You can visit my other food blog, Pinoy Food Talk, for restaurants, eateries, street food and Filipino delicacies.

  9. Sherly Oñate on Fri, 28th Jul 2006 12:57 pm 

    Hi Connie,

    I just recently signed up bangonfilipino.com thru my client friend Ms. Myrna Y. Padilla. I came across your website and i am amazed by your recipes presented, i might browse all the archives if i have time tonight.

    I have a request, can you feature some of your receipes that it has to do with lose weight naturally…lol, My weight problems began after giving birth to my 2nd child. I’d never had to diet before in my life, but wait, i tried it for almost 1 month now with less rice, no softdrinks and amazing i lost 20 lbs..i had no idea what i was in for, was it crushed dieting? I need your help..i lose weight now and back to normal weight i desired ,but i am worried of my health. I really wanted good health and i could get it with good food.

    Thank you for your time.

    Sherly E. Oñate

  10. Connie on Fri, 28th Jul 2006 3:34 pm 

    Sherly, LOL, if I knew some tricks, I would have lost 20 pounds too. but then i neither gain nor lose weight anymore.

    re softdrinks. i don’t drink them at all. but i hear they’re a diet killer with all the sugar. you might also want to try taking tea with your meals. they help digestion tremendously. no teabags, if possible. try the ones sold in chinatown. the kind that you brew. :)

  11. Sherly Oñate on Sat, 29th Jul 2006 12:51 pm 

    Hi Ms Connie, thanks for the quick reply, okay i will do what you suggested by taking tea before and after meals. God bless you always in your daily endeavors:smile:

  12. Connie on Sat, 29th Jul 2006 4:24 pm 

    You’re welcome. :)

  13. Janet on Wed, 23rd May 2007 3:18 am 

    My husband does all the cooking every Thanksgiving. Di marunong ako magluto ng turkey eh! But what he does is cook the turkey covered with aluminum foil and then he removes the cover like an hour before its done. He said that covering it makes the turkey moist and at the same time brown after removing the cover. His turkey is really moist and really good!

  14. LEON on Tue, 19th Jun 2007 3:00 am 

    ARE U ANGEL SHERLY?

  15. ellen on Wed, 24th Oct 2007 12:22 pm 

    hi connie! i just stumled upon your website and it’s amazing! all recipes are great…the ingredients can be easily found and the procedures are pretty easy.

    btw, where can i buy turkey here in metro manila? thanks!

  16. Connie on Wed, 24th Oct 2007 2:50 pm 

    Hi Ellen. Shopwise and S&R sell Butterball turkeys all year round.

  17. Popcorn on Thu, 21st Feb 2008 7:48 am 

    Hi Connie! I want to try this one too….I hope makaputa na ako sa shopwise

  18. Kris on Wed, 26th Nov 2008 2:35 am 

    Hi Connie do you boil your brine first? Im cooking turkey for thanksgiving and Im so clueless…

  19. Connie on Wed, 26th Nov 2008 8:40 am 

    Kris, no I don’t.




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