Peter Thornley's Turkey Supreme and Spiced Fruit
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.