Put all the ingredients for the turkey stock in a stockpot along with 2 quarts of water and bring the liquid to a boil over high heat. Then turn the heat to low and simmer the stock for one hour. Strain the stock and reserve the gizzard and the heart discarding all the other solids.
Preheat the oven to 425º F. Combine the dry rub ingredients and spread evenly over the entire turkey. Insert the scallions and the ginger into the cavity of the turkey. Put a roasting rack at the bottom of a large roasting pan and put the turkey on the rack. Pour 2 cups of water and the cooking wine in the roasting pan.
Put the turkey in the oven and cook for 30 minutes. Then turn the temperature down to 350º F. Baste the turkey with the pan juice every 15 minutes and add extra water as the liquid evaporates. Cook the turkey for about 90 more minutes or until the thickest part of the turkey registers 160º F on a meat thermometer.
Remove the turkey from the oven and transfer to a large platter. Cover the turkey with aluminum foil and let it rest for about 20 minutes before carving.
Heat a wok over high heat until a droplet of water sizzles and evaporates immediately upon contact. Swirl the 3 tablespoons vegetable oil around the sides of the wok to coat it evenly. Add the garlic and ginger to the wok and stir-fry until fragrant or 30 seconds. Turn the heat off. Dice the turkey gizzard, turkey heart, and turkey liver then add them along with the Smithfield ham, gingko, chestnuts, bamboo shoots, shiitake mushrooms, and dried shrimp to the wok and mix together. Drain the rice completely and add to the wok. Add the salt and pepper and mix thoroughly.
Line a bamboo steamer with the rehydrated lotus leaf. Trim the edges so the leaf extends about an inch beyond the rim of the steamer. Transfer the rice mixture to the steamer and cover. Clean the wok, add about 5 cups of water and bring to a boil over medium heat. Put the steamer in the wok and steam the rice for about 90 minutes.
Make the gravy after the turkey has been removed from the roasting pan. Strain the pan drippings and combined together with the turkey stock, cooking wine, hoisin sauce, and soy sauce in a saucepan. Mix the flour and butter together to make a roux. Bring the gravy to a boil then add the roux to the saucepan and whip until the liquid is thickened.
Serve the turkey sliced thinly and covered with gravy. Accompany the turkey with the sticky rice dressing and some steamed bok choy.
