By Margarita Lee
Ingredients :
1 whole turkey (5-6kg)
Marinade:
2 large lemongrass stalk (white part only finely chopped )
1 bulb of garlic ( finely chopped)
5 coriander root ( finely chopped)
3 cm fresh turmeric root (finely chopped)
2 tbsp toasted coriander seeds
4 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp black soy sauce
1 tbsp toasted white pepper corn
2 tbsp Thai palm sugar or brown sugar
3 tbsp coconut oil
2 tsp salt
3 tbsp lime juice
Method :
- To butterfly a turkey, lay it on a cutting board with breast down.
- Use a kitchen spears or sharp knife to cut and remove the backbone.
- Turn the turkey, spread and place it flat on the cutting board.
- Press firmly on the breastbone to flatten.
- Transfer to a tray , set aside
- Grind the toasted white peppercorns and toasted coriander seeds into a powder using a mortar and pestle or a coffee grinder.
- Add all the marinade ingredients to a bowl, toss well.
- Sprinkle marinade over turkey,
- Rub the paste on the both sides of the turkey
- Cover and marinate the turkey overnight in the refrigerator.
- Roast the marinated turkey in a preheated oven 180c for 30 minutes. Baste with the leftover marinate and rotate the turkey in the oven. Cook for another 30-45 minutes.
- Make sure the juices flow clear, with no traces of blood.
Note:
Use a turkey that weighs between 5-6 kg, anything more the turkey may not fit flatly on the roasting pan
Ensure the turkey is thawed, and its neck and giblets are removed.
Do not use a pre-salted or self-injected turkey
