- Marinade/Glaze:
- 3 tablespoons vegetable oil
- 3 small dried red chiles, or more to taste
- 1 teaspoon ground black pepper
- 2 green onions, chopped
- 1/4 cup light sesame oil
- 1 small shallot, chopped
- 1/2 (16 ounce) can whole berry cranberry sauce
- 1 cup turkey broth
- 1/2 cup soy sauce
- 1/4 cup orange juice
- 1/4 cup white vinegar
- 1/4 cup plum wine
- 1/4 cup white sugar
- 2 tablespoons chopped fresh ginger root
- 2 tablespoons chopped garlic
- 2 teaspoons grated orange zest
- 1 (12 pound) whole turkey, neck and giblets removed
- 3 tablespoons cornstarch
- Dressing:
- 2 cups cooked white rice
- 1/2 cup cooked wild rice
- 1/3 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 small green onions, chopped
- 1 small shallot, chopped
- 1 tablespoon sesame oil
- Basting Oil:
- 1/3 cup vegetable oil
- 1/3 cup sesame oil
- Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
- Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
- Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
- Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
- Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
- Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.