Turkey Char Siu – Cantonese Style Roast Turkey





Chef Bill Briwa from The Culinary Institute of America shows us how to make Bao filled with Char Siu Turkey and Pickled Vegetables. For a healthier twist, instead of using traditional pork in this recipe, Chef Briwa uses skinless turkey thigh meat and turkey tenderloin.


Char Siu:
Boneless turkey leg meat and tenderloins, cut into strips 2lb.3- x 1- thick
Sugar 2 Tbsp.
Soy sauce ¼ cup
Hoisin sauce 2 Tbsp.
Bean sauce 1 Tbsp.
Dry sherry 1 Tbsp.
Fresh ginger, finely grated 1 tsp.
Honey 4 Tbsp.
Soy sauce 1 Tbsp.
Sesame oil 1 Tbsp.
Drizzling sauce:
Oyster sauce 1 Tbsp.
Hoisin sauce 1 Tbsp.
Dark soy sauce 1 Tbsp.
Sugar 2 Tbsp.
Water ¾ Cup
Steamed bao: 20 each
For service:
Lettuce 20 leaves
Pickled daikon and carrot to garnish (julienned pieces pickled in white vinegar, salt and sugar)
Cilantro to garnish


For the Char Siu: Combine the sugar, soy sauce, hoisin sauce, bean sauce, sherry and grated ginger together in a mixing bowl. Add the turkey strips, toss, cover and refrigerate for 6 to 24 hours, turning at least once.
Preheat the oven to 500°F. Place the turkey strips on a rack placed on a sheet pan with one cup of cold water in it. Cook for about 20 minutes.
Meanwhile, combine the glaze ingredients in a small bowl.
Turn the turkey pieces after 15 minutes, and cook for 5 more minutes. Brush with glaze, cook 5 more minutes, the turn over and brush other side with the glaze. Be careful to avoid burning once the glaze is applied to the meat. Meat should be a deep brown and cooked to an internal temperature of 165°F when done.
Remove the meat and brush with the remaining glaze. Slice into ¼ inch thick pieces.
For the drizzling sauce: Combine oyster sauce, hoisin, dark soy, sugar, and water in a bowl.
To serve: Drizzle sauce on inside each bao, and place a piece of lettuce, and pieces of char siu turkey. Drizzle the turkey with additional sauce and top with pickled vegetables and minced cilantro.
STEAMED BUN DOUGH: Mix yeast, 1 teaspoon sugar, ¼ cup flour, an ¼ cup warm water. Mix, let sit for 30 minutes.
Mix in ½ cup warm water, flour, salt, remaining sugar and vegetable oil. Knead until dough is smooth and elastic. If the dough is too wet, add in a little flour.
Place in a lightly greased bowl and let stand until triple in size (approximately 2 ½ to 3 hours).
Punch down dough and place on lightly floured surface.
Sprinkle baking powder evenly on surface. Knead baking powder into dough for 5 minutes.
Cut prepared dough in half.
Form each into a 12-inch long log and cut into 10 pieces.
Roll each piece into a 4-inch circle.
Roll outer inch of each circle 1/8-inch thin, leaving the center slightly thicker.
Fill bun dough.
Place each bun on a 3-inch parchment square.
Let stand until doubled, approximately 30 minutes.
Set up steamer in wok. Bring water to a boil, place buns in steamer 1 to 2 inches apart.
Steam 15 minutes or until the dough is cooked.
For unfilled buns: Divide dough into 24 balls. Put each ball on a wax paper. Let rise until doubled in size, (approximately 30 minutes). Steam same as above.