This is a great recipe if you're short on time to brine a whole turkey.
- 4 green onions
- 125 ml soy sauce (½ cup)
- 125 ml Shaoxing wine (½ cup)
- 1 head garlic, halved
- 8 cm piece ginger, peeled and coarsely chopped
- 4 pieces orange rind, removed with a peeler
- 2 each cinnamon quills and star anise
- 1 turkey breast, skin on (about 1.2kg)
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 200 gm sugar snap peas, blanched and split lengthways
- 1 cup coriander sprigs (loosely packed)
- 2 long red chillies, thinly sliced diagonally
- 1 telegraph cucumber, thinly sliced into ribbons using a mandolin
- To serve: toasted sesame seeds
- 1Coarsely chop half the green onions and combine in a large saucepan with soy sauce, Shaoxing wine, garlic, ginger, orange rind, spices, turkey breast and enough cold water to cover. Bring to the simmer over medium heat, cook for 10 minutes, then remove from heat and stand for 30 minutes.
- 2Skim fat from surface, then combine 2/3 cup of poaching liquid in a bowl with vinegar and sesame oil, whisk to combine and set dressing aside.
- 3Meanwhile, thinly slice remaining green onions diagonally, combine in a small bowl with sugar snap peas, coriander, chilli and cucumber ribbons and set salad aside.
- 4To serve, remove turkey from poaching liquid (see note), thickly slice and arrange on a platter with salad. Ladle over dressing, scatter with sesame seeds and serve at room temperature or chilled.
Note Reserve the poaching liquid to poach other Asian-style poultry. Refrigerate for up to 1 month and bring to the boil before using.
Drink Suggestion: Spicy, earthy red mourvedre. Drink suggestion by Max Allen
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