You'll need to begin this recipe 2 days ahead.
"I don't remember when we started cooking turkey for Christmas but I have vivid childhood memories of picking bits of delicious meat from the bird. Perhaps it was during the days when my mother worked as a cook for the British, perhaps it was for friends and neighbours who dropped by when service was over in the Chinese restaurant we had. I do, however, remember that we brined our turkeys to make them juicy and tender, as free-range birds in the tropics were rather chewy. I also remember we ate the turkey with Indian acars, roast vegetables, potato salad, beef rendang and lots of salads. This cucumber acar or pickle is perfect with all kinds of roasts and curries. I make large batches of pickle at once to save time."