AT A GLANCE
You'll need to begin this recipe 2 days ahead.
|01||For cucumber acar, combine cucumber in a bowl with a heaped teaspoon of fine salt. Transfer to a colander to drain (1 hour), rinse under cold running water, pat dry. Meanwhile, preheat oven to 100C. Scatter garlic on an oven tray lined with baking paper and dry in oven (25-30 minutes), set aside. Heat oil in a saucepan over medium heat and, when just warm, add turmeric. Remove from heat, add vinegar, sugar and 180ml water and season to taste with salt. Return to heat, stir until sugar dissolves, set aside to cool. Place cucumber, garlic and chilli in a non-reactive container. Add cooled pickling liquid to cover, then refrigerate for 2 days before eating. Cucumber acar will keep refrigerated for 1 month.|
|02||Meanwhile, for brine, bring rock salt, sugar, bay leaf, spices and 8 litres water to the boil in a large saucepan, stirring to dissolve sugar. Reduce heat to medium, simmer for 5 minutes, cool to room temperature, then refrigerate to chill completely (1-2 hours). Submerge turkey in brine in a non-reactive container and refrigerate (24 hours). Before roasting, remove turkey from brine, pat dry inside and out with absorbent paper and stand at room temperature (1-2 hours).|
|03||Meanwhile, for chestnut and lemongrass stuffing, melt butter over low-medium heat, add onion and garlic, sauté until onion is translucent (6-8 minutes). Stir in parsley, rosemary, thyme and lemongrass, stir occasionally until fragrant (1 minute), transfer to a large bowl, add remaining ingredients, season to taste and cool completely.|
|04||Preheat oven to 180C. Spoon stuffing into turkey cavity, truss legs with kitchen string. Scatter onion and a few bay leaves from brine in the base of a large roasting pan, place turkey on top, rub with butter and season to taste. Add wine and 250ml stock to pan, cover breasts with foil and roast, basting frequently, for 1 hour, replenishing with more stock, water or wine to stop juices from drying. Remove foil from breasts and roast, basting occasionally, until golden brown and cooked through (25-35 minutes; juices should run clear when thigh is pierced with a skewer). Remove turkey and onion from roasting dish, cover loosely with foil, rest in a warm place for 10 minutes. Spoon excess fat from roasting pan (discard), return pan to stove over medium heat, add brandy and remaining stock. Stir to deglaze, simmer until reduced to a rich sauce (10-15 minutes), season to taste and strain through a fine sieve into sauce jug. Carve turkey and serve with onion, pan juices, stuffing and cucumber acar.|
Note Cooked chestnuts are available from select delicatessens and grocers.