Peter Thornley's Turkey Supreme and Spiced Fruit

December 24, 2002

I have been vacillating between the trad Christmas dinner and something a bit different. For many years now we've had either roast lamb or roast turkey, plus all the trimmings. This has usually been preceeded by a fish starter and the meal has ended with Christmas plum pudding.

The befores and afters remain the same this year, but the former has escalated to luxury class in the past few hours. A good friend who happens to do a bit of diving in his spare time dropped by this evening with a 2kg crayfish which he had gathered at the weekend

I thought maybe a different main course might be in order. Often the turkey legs cook a little longer than they should and really are no match for the breast meat. What about just doing turkey breast then?

I was listening to the radio as I went about my chores earlier this month and I heard a local chef giving a recipe for turkey supreme and spiced pears. It sounded just like the sort of departure I was seeking. And so tomorrow we will be sitting down to Peter Thornley's recipe and I hope it will be a memorable meal.

Ours will be the usual three-generation gathering but it will also be a family farewell for our offspring who are off to Australia. Elder son Ben and his charming girlfriend, who both work in the hospitality industry, are heading to Brisbane to look for jobs in a warmer climate. James, who has just completed an honours degree in chemistry, is heading for medical school at Flinders University in Adelaide. While it's sad to see one's sons move offshore, it's great to celebrate their striving for new goals. It's going to be a special day.

Peter Thornley's Turkey Supreme And Spiced Pears
Serves 6

2.5 kg turkey breast
1 litre water
20 gms sea salt
90 gms sugar
2 tbsp lite Soya sauce
2 tbsp ginger grated
3 star aniseed
2 bay leaves
1/2 cinnamon stick
3 tbsp peanut oil

1. The day before:

a. combine all the above ingredients except the turkey in a large bowl.

b. add the turkey. If not completely covered add more water.

c. cover and place in the refrigerator overnight.

2. Preheat oven to 180c.

3. Rinse turkey in cold water and pat dry, season with freshly milled pepper.

4. Seal the turkey in a hot pan until brown.

5. Remove turkey from pan and place in a roasting dish and roast for 25 to 30 minutes approx.

6. Use a meat thermometer to check whether cooked. The internal temperature should be 70C.

7. Allow the turkey to rest for 10 minutes before carving.

Spiced pears

3 tbsp peanut oil
1 medium onion finely diced
1 tsp ginger finely chopped
1 tsp five spice powder
2 tbsp brown sugar
1tbsp rice wine vinegar
3 firm pears (peel, core, and diced roughly into 1 cm pieces)

1. In a pan heat oil, add onion and ginger. saute for ten minutes until golden.

2. Add five spice powder and brown sugar, and the pears and caramelise lightly.

3. Add rice wine vinegar, season with salt and pepper and cook till liquid has reduced by two thirds.

4. Optional stir in 1 tsp. butter for a richer taste.

5. Best served warm but can be served cold.

Chef's Notes

1. Soaking the turkey in light brine increases the internal moisture

2. Leftover turkey is great in Asian noodle salads with lots of basil, mint, chilli, coriander and chilli.

3. Apple or pineapple could replace the pear in the spiced pears.