Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
Step 5
Preheat oven to 325 degrees F (165 degrees C).
Step 6
Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
Step 7
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.
Step 8
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.