At Christmas time, I find the easiest roast to serve is Turkey, it is large enough for a family plus one of the perks are the leftover turkey sandwiches the next day.
I love to make a delicious Cranberry Butter which I insert in-between the skin and breast of the turkey to ensure flavour and that the breast is moist. Halfway through cooking I like to slather some Soy and Rapeseed oil and brush over the whole bird, this simple step enhances the flavour and umami of the turkey. Then in the last stages of roasting, I like to drape some smoky bacon rashers over the breast area to roast to add extra flavour. These easy steps ensure you have the perfect turkey that is full of flavour, it will not disappoint.
Preheat the oven to 180 degrees.
Wash the turkey and pat dry. Place on a large roasting tray.
Prepare the aromatic stuffing of white onions, spring onions, garlic, and ginger. Stuff the inside of the turkey.
Next finely chop the dried cranberries or blitz in a food processor. Add the butter and blitz. Remove the cranberry butter from the food processor and using one hand start to loosen the skin from underneath the turkey breast, smooth some of the cranberry butter underneath. Repeat on the other breast. This will give the bird flavour and keep the breast from drying out.
Season the whole bird with cracked sea salt and cracked blacked pepper.
Drizzle over the rapeseed oil generously.
Place the bird in the oven and roast at 180 degrees for 2 hours.
Halfway through cooking, cover the bird with foil.
12 minutes before, the final cooking process, remove the bird from the over. Add the rapeseed oil and Lee Kum Kee’s Premium Light Soy Sauce and brush over the bird. Lay the bacon rashers over the breast of the turkey and put it back into the oven and roast at 200 degrees for the last 12 minutes until the bacon is crisp and browned.
To check the turkey is cooked, place a cooking thermometer in the thickest part of the bird between the thigh and the body and if the temperature reads over 78 degrees and the cooking juices run clear, the bird is cooked.
Let the bird rest for 15 minutes. Then carve and serve with your favourite Christmas trimmings.
PREP TIME: 20 MINUTES | COOKING TIME: 120 MINUTES
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
