Thai Style Roast Turkey With Coconut Rice And Mango Cucumber Salad

The day before cooking, to brine the turkey, combine fish and sweet chilli sauces in a bowl. Rub over the turkey and inside the cavity. Place the turkey, breast-side down, on a tray. Cover with plastic wrap and chill overnight.

The next day, strain marinade juices into a bowl and reserve. Preheat oven to 200°C. Place kaffir lime leaves, lemongrass and half the mint over the base of a roasting pan. Add 2 cups water and wire rack over the top. Add turkey breast-side up and set aside for up to 1 hour to come to room temperature.

Meanwhile, for the stuffing, place 1/3 cup shredded coconut, 2 lemongrass, 2 kaffir lime leaves, 300g pork mince, 450g pre-cooked jasmine rice, 1/4 cup sweet chilli sauce, carrot and reserved marinating juices in a bowl and combine well. Fill turkey cavity with stuffing, tie legs together with kitchen string, and tuck wings under breast. Brush coconut oil over turkey. Place turkey on the middle shelf of the oven and roast for 30 minutes or until turkey is slightly golden. Reduce oven to 150°C and roast for 2 hours, brushing with sauce from pan every 10 minutes in the last 30 minutes, or until juices run clear or a meat thermometer inserted in the thickest part of the thigh reaches 75°C. Remove turkey from the oven, reserving pan juices. Cover turkey loosely with foil and rest for 20 minutes.

Meanwhile, to make the salad, combine mango, cucumber, carrot, lime juice and 1 teaspoon of salt flakes in a bowl. Stand to allow the mixture to pickle slightly. Pick remaining mint sprigs and stir through salad.

To make the coconut rice, combine steamed pre-cooked rice, toasted coconut, coconut milk and 1/3 cup of the reserved pan juices.

Transfer turkey to a platter, serve with rice and salad and carve at the table.