General Tso's Whole Turkey

Step 1: Infuse the Oil (5 minutes). In a small skillet, heat the vegetable oil over medium heat. Toast the dried red chiles until they darken, about 2 minutes. Stir in the black pepper, 2 chopped green onions, sesame oil, and chopped shallot. Remove from heat and set aside.

Step 2: Craft the Glaze (10 minutes). In a blender, combine the cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest. Blend until smooth. Transfer to a bowl and stir in the toasted red pepper mixture. Divide the glaze in half.

Step 3: Marinate the Turkey (12 hours). Place the turkey in a large basting bag. Pour half of the glaze over the turkey, ensuring it also goes inside the cavity. Seal the bag and refrigerate overnight to allow the flavors to penetrate deeply.

Step 4: Prepare the Cornstarch Glaze (5 minutes). Dissolve the cornstarch in the remaining half of the glaze. Refrigerate in a covered container until ready to use.

Step 5: Preheat the Oven (10 minutes). Preheat your oven to 325 degrees F (165 degrees C).

Step 6: Ready the Turkey for Roasting (5 minutes). Remove the turkey from the marinade, discarding the used marinade. Place the turkey on a rack inside a roasting pan.

Step 7: Prepare the Rice Stuffing (10 minutes). In a bowl, mix the white rice, wild rice, dried cranberries, walnuts, 2 chopped green onions, chopped shallot, and sesame oil. Lightly stuff the turkey cavity with this savory mixture. Combine the 1/3 cup vegetable oil with 1/3 cup sesame oil in a separate bowl for basting.

Step 8: Roast to Perfection (210 minutes). Roast the turkey in the preheated oven, basting with the vegetable and sesame oil mixture every 15 minutes for the first 2 hours, until the skin begins to brown and crisp. Then, thoroughly stir the reserved glaze containing cornstarch and baste the turkey every 15 minutes for another 1 1/2 to 2 hours, until the glaze is richly baked onto the turkey and an instant-read meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (75 degrees C).