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Poached turkey with Thai flavours
Poached turkey with Thai flavours
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Prep Time:
30 minutes
Cook Time:
165 minutes
Total Time:
195 minutes
Ingredients:
  • 1 1/2-2kg boned and rolled turkey breast*
  • 4 garlic cloves, sliced
  • 25g unsalted butter
  • 3 long red chillies, seeded, cut into thin strips
  • 250ml (1 cup) white wine
  • 250ml (1 cup) chicken style liquid stock
  • 2 stalks lemon grass, bruised
  • 2 makrut lime leaves
  • 400ml can coconut milk
  • 1 bunch fresh coriander, leaves picked
  • 1.5g chat potatoes, peeled, quartered
  • 40ml (2 tbsp) olive oil
  • 60ml (1/4 cup) sweet chilli sauce
  • 40.00 ml finely chopped coriander
Instructions:
  • Preheat your oven to a toasty 190°C.
  • With a sharp knife, create cuts in the turkey and stuff with half of the garlic. Use kitchen string to tie and hold everything in place.
  • In a heavy-based pan over medium heat, heat the butter until sizzling and sear the turkey until golden brown. Then transfer the turkey to an ovenproof casserole dish.
  • Sauté onion, garlic, and chili until softened. Transfer to casserole dish. Deglaze pan with wine; reduce by half. Stir in stock, lemongrass, and lime leaves; bring to a boil. Mix in coconut milk; season to taste. Pour over turkey.
  • Bake uncovered for 20 minutes, then cover and continue baking for 1 hour. Uncover and bake for another 10 minutes until golden brown. Rest the turkey, then thicken the sauce on medium heat if needed.
  • While the turkey is cooking, prepare the chili-roast potatoes. Preheat the oven to 180°C. Steam the potatoes until just tender, about five minutes. Place the potatoes on a large baking tray, drizzle with oil, and season generously. Roast in the oven for 30 minutes. Toss the potatoes with chili sauce and roast for an additional 10 minutes.
  • Slice the turkey and arrange it with the chili-roast potatoes. Sprinkle both with fresh coriander and drizzle with sauce before serving.

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