- Prep: 1 hour
- Cook: 45 min
- Yield: 2 servings
Ingredients
Roast jus
1 turkey or breast piece
20 gm salt
60 gm honey
30 ml light soy sauce
1.5 tbsp Chinese five-spice powder
20 gm whole garlic
30 ml dark soy sauce
5 gm dry red chilli
2 gm star anise
5 gm ginger slices
3 litters (12 – 1/2 cups) cold water
3 red onions
3 tbsp oil
1/2 cup sugar
2 tbs soy honey
1 tbsp rice vinegar
For Sauce
1 tsp ginger powder
1 tsp garlic powder
1 tsp onion powder
2 tsp Korean chilli paste
1 tsp peri peri powder
1 tsp light soy sauce
1 kaffir lime leaves
Salt to taste
Directions
1. In a large pot, take 3 tbs vegetable oil. Combine all ingredients for brine except turkey; bring it to a boil and cool it completely. Place turkey in a brine bag or gallon hefty bag and pour cooled brine liquid including solid ingredients. Close tightly and place in the largest mixing bowl you have or in a roasting pan that can fit in your refrigerator. Brine turkey for 16 to 24 hours in the refrigerator.
2. Take a wok or non-stick pan to make the sauce. Add ginger, garlic and onion powder, add kaffir lime leaves, Korean chilli paste and peri peri powder
3. Saute the paste for 30 seconds then add 50 ml water and 20 ml roast water to get more flavour, add salt to taste. Once the sauce is ready, add turkey breast pieces.
4. Cut the turkey into pieces and serve it with red wine.
