Lemongrass and Herbs Roasted butterflied Turkey

By Margarita Lee

Ingredients :
1 whole turkey (5-6kg)

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 :

  1.   To butterfly a turkey, lay it on a cutting board with breast down.
  2.   Use a kitchen spears or sharp knife to cut and remove the backbone.
  3.   Turn the turkey, spread and place it flat on the cutting board.
  4.   Press firmly on the breastbone to flatten.
  5.   Transfer to a tray , set aside
  6.   Grind the toasted white peppercorns and toasted coriander seeds into a powder using a mortar and pestle or a coffee grinder.
  7.   Add all the marinade ingredients to a bowl, toss well.
  8.   Sprinkle marinade over turkey,
  9.   Rub the paste on the both sides of the turkey
  10.   Cover and marinate the turkey overnight in the refrigerator.
  11.   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.
  12.   Make sure the juices flow clear, with no traces of blood.

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

Show More

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button