-=> JIM WELLER wrote to ALL <=-

 JW> A product review: Lee Kum Kee LKK premium soy sauce

 JW> Perhaps everyone already knows this as LKK is a pretty big
 JW> company everywhere but it was new to me.

Perhaps not everybody - but, certainly I knew it. LKK is Chinese, and
Kikkoman is Japanese (their plant in Walworth, WI notwithstanding). 
 
 JW> Due to supply issues my store is often out of items lately and when
 JW> I needed soy sauce they were out of both Pearl River and Kikkoman
 JW> and I certainly didn't want any nasty China Lily so I grabbed a
 JW> bottle of LKK premium soy sauce.

Never tried China Lily - now I won't bother. Thanx

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cantonese Turkey
 Categories: Poultry, Vegetables, Herbs, Potatoes, Citrus
      Yield: 10 Servings
 
     12 lb (to 14 lb) turkey
      4 tb Oil
      6 cl Garlic; minced
      1    (3") knob ginger; peeled,
           - minced
      6    Scallions; thin sliced
      2    Leeks; thin sliced (white &
           - light green parts only)
      4    Ribs celery; thin sliced
    1/3 c  Lee Kum Kee soy sauce
      1    (2") strip dried orange or
           - tangerine peel
           +=OR=+
      1 tb Fresh squeezed orange juice
      1 tb Light brown sugar
    1/2 c  Rice wine or sherry
    1/2 ts Ground white pepper
      3 tb Low-sodium soy sauce
      2 tb Oyster sauce
  3 1/2 lb Small Yukon Gold potatoes;
           - halved
           Salt & black pepper
 
  Remove turkey from refrigerator and pat dry with paper
  towels. Place on a rack in a roasting pan and allow
  turkey to come to room temperature while you prepare the
  sauce.
  
  Swirl 3 tablespoons oil into a wok or large Dutch oven
  and set over medium-high heat until it begins to shimmer.
  Add garlic and ginger and cook, stirring, until golden,
  about 3 minutes. Add scallions, leeks and celery and
  cook, stirring often, until vegetables soften and cook
  down, 10 to 12 minutes.
  
  Add soybean sauce, orange peel, sugar, rice wine or
  sherry, white pepper, soy sauce and oyster sauce to the
  vegetable mixture, along with 2 cups water. Turn heat to
  high and bring to a boil, then lower the heat and allow
  mixture to simmer and thicken, 30 minutes. Remove from
  heat and let cool 20 minutes.
  
  Heat oven to 450ºF/232ºC.
  
  Spoon 1 cup of the sauce over turkey and spoon 2
  tablespoons into its cavity. Tuck the tips of the wings
  under the bird and truss its legs together with kitchen
  string. Pour remaining sauce and 2 cups water into
  roasting pan and transfer to oven. Roast turkey,
  uncovered, for 30 minutes.
  
  Reduce oven to 325ºF/165ºC.
  
  Baste turkey with pan juices, and tent it with foil.
  Continue roasting another 1 1/2 to 2 1/2 hours, basting
  every 30 minutes with pan juices. If pan starts to look
  dry, add hot water or turkey or chicken stock, if you
  have any, 1 cup at a time.
  
  Transfer turkey to a cutting board or platter and let
  rest at least 30 minutes before carving. Pour pan
  drippings into a small pot, adding enough warm water or
  stock to equal 1 cup, and keep warm on the stove.
  
  Increase oven temperature to 450ºF/232ºC.
  
  Grease a large sheet pan with 1 tablespoon oil, and
  arrange halved potatoes on the pan, cut side down. Season
  with salt and black pepper, and slide potatoes into the
  oven. Cook, undisturbed, until potatoes are tender and
  cut sides are nicely browned and crisped, 30 to 35
  minutes.
  
  Remove pan from the oven, drizzle reserved drippings all
  over potatoes, toss and return to the oven to finish
  cooking, 5 minutes longer. Serve potatoes with turkey.
  
  Yield 8 to 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


... "People who love to eat are always the best people." -- Julia Child
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