4kaffir lime leaves or 1 turmeric leafnot used in the video
coconut milk as needed from the 200 ml above
1tsp salt
Instructions
Start the Night Before to Marinate the Turkey Overnight
Soak the Dried Chillies
Put the kettle on. Cut the dried red chillies in 2-3 pieces, depending on their lengths.
Pour the hot water over the cut chillies, cover with a side plate and leave to soak 15 minutes or so while you get the other ingredients ready.
Let's make the Kerisik
Tip the grated/desiccated coconut into a medium-sized frying pan and dry fry over medium-low heat for 3-5 minutes.
Be sure to shake the pan constantly or use a spatula to ensure that the coconut browns evenly. Take it off the heat when it's a medium brown colour and leave to cool while you get on with the other ingredients.
Let's make the Rendang Paste (Marinade)
Quarter the onion, or dice it (as in the video) and place in the chopper.
Peel and slice the ginger and add to the chopper. Do the same with the galangal.
Add about 4 tablespoons of coconut mil and the salt to the chopper.
Drain the soaking chillies and add to the chopper.
Tip all the kerisik into the chopper.
Remove the middle vein of the lime leaves and add to the chopper. If using turmeric leaf, just snip the whole leaf with a pair of scissors straight into the chopper.ps: I didn't add any leaves in the video.
Chop everything to a fairly fine paste. Add more coconut milk if you need it.
Marinate the Turkey
Add the rest of the coconut milk to lighten the marinade. Place your turkey on your chosen roasting tin. Then rub the marinade all over the turkey, in the cavity, and getting under the skin, but without tearing it.If you use meat injectors, you'll probably need to blend the marinade up into a finer mix.
Leave a little of the marinade (about ¼ of it) to use later on after we've taken off the foil. Cover this marinade with clingfilm and keep in the fridge until the turkey is in the oven.
Cover the turkey and leave to marinate overnight or for at least an hour.Cover the leftover marinade with clingfilm and keep in the fridge until roasting time.
Let's Roast the Turkey
Bring the turkey and leftover marinade out of the fridge 1 hour before roasting time, a minimum of 30 minutes. This is to allow even cooking and also to prevent the skin from shrinking from the sudden change in temperature.Turn the oven on to preheat to 180°C/350°F/160°C Fan.
Top and tail the lemongrass, then bruise it. Scrub the galangal and ginger, no need to peel. then slice them in 2-3 pieces.Slice the lime into rounds.Tear the edges of the lime leaves slightly.Now place all these aromatics and fruit into the turkey cavity.
Cover the turkey with foil, and roast for 2 hours, no need to baste during this time.
At the end of 2 hours, discard the foil, and baste with the juices in the pan. Then remember the remainder marinade? Using a brush, slather the turkey with all of it, and continue roasting for 1 hour, uncovered.Check your turkey at the end of 45 minutes to see if it's done. Give it more time if you think it needs it. Use a meat thermometer if that's your thing.Or the old fashioned way: if the meat and skin has pulled right back on the legs, the bird is done.Another method: if you pierce a knife in the thickest part of the bird (usually the legs), the liquid should run clear and not bloody.
Take the turkey out of the oven, covered with fresh foil, then top with a large tea towel. Leave it to rest for 1 hour before serving. It can rest up to 2 hours without cooling down too much.This will give you enough time to do your potatoes, parsnips, gravy and other vegetables. See the link right at the top of this article for my Christmas Schedule.Serve as discussed in the article.