A Chinese red braise is a wonderful cooking method for all kinds
of poultry, including chicken and quail. It keeps meat beautifully
juicy, which makes it perfect for the centrepiece Christmas
3 kgturkeyTo serve:thinly sliced spring onion and steamed jasmine ricePickled radishes600 gmradishes, halved lengthways if large1 tbspsea salt250 ml(1 cup) cider vinegar220 gm(1 cup) caster sugarRed braising stock375 mlShaoxing wine250 ml(1 cup) dark soy sauce125 ml(½ cup) light soy sauce220 gm(1 cup) yellow rock sugar6garlic cloves, crushed½ cupthinly sliced ginger4spring onions½ tsppeanut oil5star anise4pieces of cassia bark1piece of orange peel
For pickled radishes, place radishes in a large bowl, scatter with salt, toss to coat well and set aside for 1 hour. Meanwhile, stir vinegar and sugar in a saucepan over low heat until sugar dissolves. Refrigerate until required. Rinse radishes under cold water, then place in pickling liquid and refrigerate for at least 2 hours. Pickle will keep refrigerated for up to 2 months.
For red braising stock, place all ingredients and 3 litres of water in a large saucepan, bring to the boil, then reduce to a simmer, cover, and simmer for 20 minutes.
Add turkey to red braising stock and cook, just simmering, until skin recedes from the end of the legs (about 2 hours). Remove from stock, scatter with spring onion and serve with a little of the stock, steamed rice and pickled radishes.