Christmas Turkey With Lemongrass Stuffing - cooking recipe

Ingredients

None None Brine
3/4 cup sea salt
1 cup sugar
6 None bay leaves
1 tbsp whole peppercorns
4 cup hot water
1 3/4 gallons cold water
9 lb turkey
None None Lemongrass Stuffing
1/2 cup butter, at room temperature
1 None onion, finely diced
1/2 bunch parsley, chopped
1 tbsp fresh thyme
9 oz fresh breadcrumbs
5 oz macadamia nuts, chopped
1 stalk lemongrass, white part only, finely chopped
2 None large eggs
2 cloves garlic, finely chopped
1 tbsp lemon zest
1 tbsp lime zest
1 None lime, juiced
2 cups white wine
1 cup chicken stock

Preparation

To make the brine, put salt, sugar, bay leaves and peppercorns in a large bowl or jug with hot water. Stir to dissolve. Refrigerate until cool. Put cooled liquid in a saucepan and add the cold water. Immerse turkey in brine. Cover and refrigerate for 24 hours.
Two hours before roasting, remove turkey from brine and pat dry with paper towel. Return to refrigerator until ready to stuff.
To make stuffing, melt 2 tbsp butter in a frying pan and add onions, parsley and thyme. Gently fry until onion softens, then transfer to a bowl. Add remaining ingredients and mix well. Place in refrigerator to cool.
Preheat oven to 350\u00b0F. Spoon stuffing into turkey cavity. Place turkey on wire rack in baking dish and rub all over with butter. Season to taste. Pour wine and stock into dish and cover turkey breast with foil.
Roast for 1 hour, basting frequently. Remove foil and continue cooking for another 30 mins until golden brown. Continue to baste, adding more stock if required. The turkey is cooked when juices run clear when thigh is pierced with a metal skewer.
Remove from the oven, cover for 10 mins to rest, then carve.