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What's in My Fridge?

Malaysian Roast Turkey

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Method

For the stuffing:

Melt butter over medium-low heat and add onion and herbs. Saute until onion is soft and translucent and tip into a large bowl.

Add the bread crums, parsley, sage, rosemary, thyme, lime zest, garlic, eggs, chestnuts, lemongrass stalk,pepper and salt.

Transfer to a bowl and leave to cool completely. Spoon stuffing into turkey cavity and truss legs with cotton twine.

For the turkey:

Make the brine first: put 8 litres of water in a boil. Add salt, sugar, bay leaves, pepper, chicken stock. Slimmer for 5 minutes and put in the fridge. Submerge turkey in the cold brine and refrigerate for 24 hours. Remove turkey 2 hours before the next step and dry it.

Preheat oven to 180C.

Scatter onion and a few bay leaves from the brine on roasting dish.

Place turkey on top of the onions breast side up and rub with butter, salt and pepper to taste.

Pour wine and stock into dish and cover breast with foil.

Roast for 1 hour, basting frequently.

Top up with more stock, water or wine to stop juices from drying.

Remove foil and cook, basting now and then, for another 20-30 minutes or until golden brown. Pierce thigh with a thin skewer to test whether turkey is cooked - juices should run clear.

Remove turkey and onion from roasting dish.

Cover loosely with foil and rest for in a warm place for 10 minutes.

Spoon off any excess fat and put roasting dish on stove on medium heat and add stock and brandy, if using.

Stir to deglaze and simmer for 10-15 minutes or until reduced to a rich sauce.

Season to taste and strain into sauce jug.