Photo: Anton Kilayko, The Peranakan Magazine
Don’t worry about the bird drying out. It is easier than you think to roast a turkey that is beautifully golden yet moist.
While some cooks have resorted to brining the bird to obtain moist flesh, a quick roasting on high heat would usually do the trick. And yes, with lots of that lovely herb oil rubbed all over the bird.
Note: allow at least 24 hours per 2 kilos to defrost turkey in the fridge.
Recipe serves 10-12
Preparation time:3.5 hours, excluding defrosting time
Cooking time:2 hours
1 4-5 kg turkey, defrosted according to package instructions
1 medium-sized onion, cut into short lengths
1 stalk carrot, cut into short lengths
1 stick celery, cut into short lengths
1 small bunch Thai sweet basil, washed
1 small bunch kaffir lime leaves, washed
1 small bunch laksa leaves, washed
1 teaspoon salt
1 tablespoon belacan (shrimp paste)
¾ cup vegetable or olive oil
To taste, pepper
A sprig kaffir lime leaves, to stuff
1 tablespoon cornflour
[Optional] 1 cup white whine
Food writer and author of eight cookbooks – ‘Mad, Madder and Maddest About Food’, ‘Home Cooking’, ‘Singapore Heritage Food’, ‘Taste, Eat to Live’ and ‘Modern Nonya’ – Sylvia Tan has covered every cuisine, from home-cooked Singapore food and healthy Asian to Peranakan cooking. Her column ‘Eat to Live’ in The Straits Times focuses on healthy cooking. A former deputy news editor for The Straits Times newspaper, she is frequently called upon to write and gives talks on Singapore food heritage. She is now a freelancer.