Roasted Turkey with Lemon Grass Stuffing

This is an Asian style of cooking the turkey

Serving size: Serves 4
Cooking time: More than 2 hours



  • 250g sea salt
  • 200g sugar
  • 6 bay leaves
  • 1 tbsp whole peppercorns
  • 1-litre hot water
  • 7 litres cold water


  • 4kg turkey
  • 125g softened butter
  • Salt and white pepper
  • 2 cups white wine
  • 1 cup chicken stock


  • 125g softened butter
  • 1 onion, diced finely
  • ½ cup parsley, chopped
  • 1 tbsp fresh thyme (or lemon thyme)leaves
  • 1 tbsp lime zest
  • 1 tbsp lemon zest
  • 2 cloves garlic, finely chopped
  • 250g fresh breadcrumbs
  • 2 eggs
  • 150g macadamia nuts, chopped
  • Juice of 1 lime
  • 1 lemongrass stalk, white part only, chopped finely



Step 1 Make brine Place salt, sugar, bay leaves and peppercorns in jug with 1-litre hot water. Stir to dissolve. Refrigerate until cool. Add cooled liquid to 7 litres cold water in a saucepan. Place turkey in the brine, cover with tea towel or lid and refrigerate for 24 hours. Two hours before roasting, remove the turkey from brine and pat dry with a paper towel. Return to fridge until ready to stuff.

Step 2 Make stuffing Melt butter in a frying pan and add onions, parsley and thyme. Gently fry until onion is softened, then tip into a bowl. Add remaining ingredients and mix well. Refrigerate to cool. Spoon stuffing into turkey cavity.

Step 3 Prepare turkey Preheat oven to 180°C (160°C fan-forced). Place turkey on a wire rack in a baking dish and rub all over with softened butter. Season well with salt and white pepper. Pour wine and stock into dish and cover turkey breast with foil. Roast for 1 hour, basting frequently. Remove foil and continue cooking for another 30 minutes until golden brown. Continue
to baste – add more stock if required. Test turkey for doneness by piercing the thigh with a metal skewer. If juices run clear,
turkey is cooked.

Step 4 Remove from oven, cover for 10 minutes to rest, then carve.

To make a simple gravy…

Drain off any excess pan juices. Place baking dish over medium heat and scrape the bottom of the pan to loosen any baked-on bits. Add about 2 cups of stock (or vegetable water) and a dash of wine if you like. Dissolve 2 tbsp of cornflour in a little cold water, then slowly add to gravy, whisking to prevent any lumps. Stir over low heat until sauce thickens to your liking. Add salt and pepper if needed.