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Red braised turkey with pickled radishes

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 turkey.

You'll need

3 kg turkey To serve: thinly sliced spring onion and steamed jasmine rice   Pickled radishes 600 gm radishes, halved lengthways if large 1 tbsp sea salt 250 ml (1 cup) cider vinegar 220 gm (1 cup) caster sugar   Red braising stock 375 ml Shaoxing wine 250 ml (1 cup) dark soy sauce 125 ml (½ cup) light soy sauce 220 gm (1 cup) yellow rock sugar 6 garlic cloves, crushed ½ cup thinly sliced ginger 4 spring onions ½ tsp peanut oil 5 star anise 4 pieces of cassia bark 1 piece of orange peel


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Bottle-aged sparkling shiraz.

Featured in

Dec 2015

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