Red braised turkey with pickled radishes

AT A GLANCE

  • Serves 8 people

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.

  • 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.

Topics:

TURKEY, SUMMER, MAIN, RADISHES, STAR ANISE, GINGER, DRINK SUGGESTION, MODERN AUSTRALIAN, CHRISTMAS, GARLIC

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES , RODNEY DUNN

Drinking Suggestion:

BOTTLE-AGED SPARKLING SHIRAZ. , suggested by MAX ALLEN

FEATURED IN

Dec 2015

Dec 2015

View Full Site