Roast turkey with pork, ginger and lime stuffing recipe serves six
- 5·5-6kg (about 12-13lb) turkey without giblets
- 75g (3oz) Dromona butter, softened
· For the brine
- 1 lemongrass stalk, cut into 3
- 2 kaffir lime leaves
- 1 bay leaf
- 250g (8oz) table salt
· For the stuffing
- 800g (1lb 9oz) Tesco Northern Irish pork mince
- 4 spring onions, finely sliced
- 40g (1 1/2oz) ginger, peeled and grated
- 1 lime, juiced
- 1 red chilli, seeded and diced
- 75g (3oz) Forest Feast fruit, nut & berry mix, chopped
- 50g (2oz) TS Foods Natural breadcrumbs
- 1 tbsp fish sauce
- 1 Skea egg, beaten
Put the brining ingredients into a medium pan and cover with 2 litres water. Bring to the boil, then remove from the heat and set aside to infuse for 30 minutes.
- Pour the brine into a large container that will fit theturkey, such as a clean plastic bin or bucket, and add 6 litres (10 1/2pt) water. Submerge the turkey, cover and leave somewhere cool (in the fridge if you can fit it or in a garage or outside, if it’s cold enough – just make sure the lid is well secured or use an ice box with clips) for 12-18 hours.
- Preheat the oven to gas 7, 220°C, fan 200°C and remove the turkey from the brine. Put in a large roasting tin and pat dry with kitchen paper. Leave to sit, uncovered, at room temperature for 1 hour.
- Meanwhile, combine the stuffing ingredients in a bowl. When you’re ready to roast, put the stuffing into the neck cavity of the turkey. Tie up the legs and spread the butter over the turkey’s skin.
- Put the turkey in the oven for 45 minutes, basting halfway through.
- Reduce the oven temperature to gas 1, 140°C, fan 120°C and cook for a further 18 minutes per 450g. To check it is cooked through with no pink meat remaining and that the juices run clear, pierce the thickest part of the leg with a sharp knife to test.
- Remove the turkey to a carving board, cover and rest for at least 20 minutes, then carve. Serve with the stuffing and your choice of vegetables.