Ingredients
| TURKEY BRINE | |
| 1 litre water | |
| 50g salt | |
| 50g brown sugar | |
| 1 tablespoon molasses | |
| 1 teaspoon coriander seeds | |
| ½ teaspoon dry chilli flakes | |
| 1 teaspoon black peppercorns | |
| 1 cinnamon stick | |
| TURKEY | |
| 1.2kg turkey crown, boneless | |
| 350g roasted red peppers, from a jar | |
| 1 tablespoon black garlic paste | |
| 1 tablespoon extra virgin olive oil | |
| ALMOND SAUCE | |
| 300g almonds, sliced, toasted | |
| 100g bread, crust removed, torn | |
| 450ml milk | |
| 2 garlic cloves, peeled, sliced | |
| 200ml water | |
| 45ml extra virgin olive oil | |
| 80ml sherry vinegar | |
| 2 teaspoon sugar | |
| 1 teaspoon salt flakes | |
| 1 cup flat-leafed parsley, chopped |
Instructions
| 1. | Place all turkey brine ingredients into an unperforated steam container and Steam at 100°C for 5 minutes, or alternatively bring to the boil in a saucepan for 2 minutes. |
| 2. | Allow to cool completely, strain off solids and chill in the fridge. |
| 3. | Place the turkey in the cooled brine making sure it is submerged and place in the fridge for 24 hours, then drain and pat dry with paper towels. |
| 4. | Drain the red peppers and remove any seeds. |
| 5. | Combine the black garlic paste and the extra virgin olive oil. |
| 6. | Lay the turkey on a chopping board skin-side down, and remove the tenderloins from the fillets. |
| 7. | Brush the black garlic and oil paste onto the turkey breasts. |
| 8. | Lay the red peppers evenly over the top and place the tenderloins over the red peppers in the opposite direction to where you removed them. This will help to shape the meat evenly. |
| 9. | Bring all the sides of the turkey up to meet each other and form a ball and turn over so the skin is facing up. |
| 10. | Tie together using butcher’s string or silicon bands. |
| 11. | This can be done the day before or 5 hours before cooking and left to air dry in the fridge until ready to cook. |
| 12. | Preheat the oven on Fan Plus at 230°C. |
| 13. | Lightly oil and salt the turkey skin and place on a grilling and roasting insert on a multi-purpose tray. |
| 14. | Change the function to Moisture Plus + Fan Plus at 230°C with 3 bursts of steam. |
| 15. | Release a burst of steam immediately, a second burst of steam at 15 minutes and a third at 30 minutes. |
| 16. | Place the turkey on shelf position 2 and set a timer for 15 minutes. |
| 17. | Turn the oven down to 160°C and continue cooking for 55 minutes, check the internal temperature is 65°C or above before removing from the oven, allow to rest in the warming drawer for 25 minutes. |
| 18. | ALMOND SAUCE |
| 19. | Place the almonds, bread, milk, garlic and water in the jug of an upright high-speed blender and allow to soak for 30 minutes. |
| 20. | Blend well until smooth then add the extra virgin olive oil, sherry vinegar, sugar, salt and blend again. |
| 21. | For a really smooth finish you can push the sauce through a sieve. |
| 22. | Stir in parsley and taste for seasoning. |
| 23. | Keep in the fridge then allow to come to room temperature to serve. |
| 24. | TO SERVE |
| 25. | Carve the turkey into 8 wedges and serve with the almond sauce. |
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