Go Back
Print

Soy Sauce Turkey

Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 1 package Butterball Easy Fresh bone-in turkey thigh, cut into even sized 1 x 1-inch cubes (about 1 pound or 16 oz)
  • ¼ cup (60 ml) of oil, have more handy as needed
  • salt and fresh ground black pepper, to season
  • 20 garlic cloves, unpeeled (2 bulbs)
  • 400 g of king oyster mushrooms, sliced on a bias 1 cm thick (about 5 mushrooms)
  • 300 g of white button mushrooms (about 20 mushrooms), sliced in half with stems removed
  • ½ cup (125 ml) of red wine
  • ½ cup of cilantro, rough chop

Sauce:

  • ½ cup (125 ml ) of dark mushroom soy sauce
  • 3 tsp of brown sugar
  • ½ cup (125 ml ) of water
  • ½ cup (125 ml) of chicken stock

Instructions

  1. In a pot or pan, add oil and turn the heat to medium-high. Brown the turkey pieces (about 3-4 minutes per side). Season with salt and pepper. Add the unpeeled garlic cloves and mushrooms.

  2. Add red wine and let cook for 3 minutes.

  3. In a bowl, add all the ingredients to the sauce, including the dark mushroom soy sauce, sugar, water, and stock; stir well until the sugar dissolves.

  4. Turn heat to medium. Add sauce and let simmer for 15 minutes with the lid off.

  5. Turn off heat and put the lid on for 15 minutes, allowing turkey to absorb all flavours without overcooking.

  6. Remove the lid. Serve and garnish with cilantro.

Recipe Notes

I used a 7.25 Qt Le Creuset French oven. Feel free to get creative with the mushroom variety.