Ingredients
- 1 3.2kg Ingham Whole Turkey, thawed
- 1⁄2 cup water
- Stuffing
- 40g butter
- 1 carrot, peeled, cut into 2cm cubes
- 150g ham, roughly chopped
- 5 green onions, thinly sliced
- 75g snow peas, thinly sliced
- 3 garlic cloves, crushed
- 3 1⁄2 cups long grain rice, cooked
- 1⁄2 cup salted roasted cashew nuts
- 1 tablespoon toasted sesame seeds
- 2 eggs, beaten
- salt and white pepper, to season
- Glaze
- 1⁄4 cup honey
- 1⁄4 cup salt reduced soy sauce
- 1 tablespoon oil
- 2 teaspoons sesame oil
- 1⁄2 teaspoon ground star anise, optional
- 1 tablespoon toasted sesame seeds
Instructions
Preheat oven to 180ºC. Place a rack into a large roasting dish. Pour water into roasting dish.
Pat turkey dry, inside and out with paper towel.
To make the stuffing, melt butter in a large non stick frying pan over medium heat. Add carrot and cook for 3 minutes or until tender. Add ham, green onion, snow peas and garlic. Cook, stirring often, for 2 to 3 minutes or until onions and snow peas turn bright green. Remove from heat and cool.
Combine carrot mixture, rice, nuts, sesame seeds, eggs and salt & pepper in a large bowl. Fill cavity of turkey with stuffing mixture. Place turkey on rack in roasting dish tucking neck flap underneath the turkey. Tie legs together with unwaxed kitchen string.
To make the glaze, combine honey, soy, oils and star anise in a jug. Brush turkey liberally with glaze mixture. Sprinkle with sesame seeds.
Loosely cover turkey with a large sheet of aluminium foil. Place pan in lowest shelf in oven. Roast according to pack instructions or until turkey is golden and cooked through when tested with a skewer. (When pierced with a skewer in the thickest part of the thigh, juices should run clear). Continually rebaste the turkey while roasting. Add more water to pan if necessary.
Transfer turkey to a chopping board and cover with aluminium foil. Allow to stand for 10 minutes before carving. Serve with stuffing and stir fried Asian greens.
