Lee Kum Kee Oyster Sauce Glazed Turkey Dinner

Serves 4-6
Ingredients for the Turkey:

2 onions, quartered
200g chestnut mushrooms, quartered
3 carrots, roughly chopped
2 stick celery, roughly chopped
5 cloves garlic, smashed
20g ginger, sliced
2 tbsp Lee Kum Kee Sesame Wok Oil
1 turkey crown (1.6kg)
25g unsalted butter, melted
100g Lee Kum Kee Premium Oyster Sauce

Ingredients for the Sesame Roast Potatoes:
4 large potatoes
100ml Lee Kum Kee Sesame Wok Oil

Ingredients for the Cabbage:
1 onion, diced
2 Tbsp vegetable oil
1 red cabbage, shredded
50g walnut halves, roughly chopped
50g raisins
1 Tbsp Lee Kum Kee Seasoned Rice Vinegar
1 Tbsp Lee Kum Kee Hoisin Sauce
100ml chicken stock

Ingredients for the Roasted Vegetables:
3 large parsnips, peeled and quartered lengthwise
500g baby carrots
200g Tenderstem broccoli
2 tbsp vegetable oil
2 Tbsp honey
½ Tbsp Lee Kum Kee Chiu Chow Chilli Oil

Ingredients for the Gravy:
2 Tbsp plain flour
1l chicken stock
1 Tbsp Lee Kum Kee Premium Light Soy Sauce

1 Tbsp Lee Kum Kee Black Bean Garlic Sauce
1 Tbsp Lee Kum Kee Chilli Garlic Sauce
1 Tbsp Lee Kum Kee Hoisin Sauce

1. Preheat the oven to 200ºC. Chuck the onions, mushrooms, carrots, celery garlic and ginger into a roasting tin. Toss
with the Sesame Wok Oil, arrange into a single layer and place the turkey on top. Combine the butter and Premium
Oyster Sauce and generously brush the mixture over the chicken, saving the rest for additional layers. Pour 150ml of
water into the tray and roast for 60-75 minutes. Brushing the turkey with the glaze every 15 minutes.
2. Throw the potatoes into a large saucepan of cold water, season with salt and bring to a boil. Once boiling, cook for
5-7 minutes, until almost falling apart. Drain through a colander and gently shake it to fluff up the outsides of the
potatoes. Place them onto a baking tray, drizzle generously with half of the Sesame Wok Oil and season with salt
and pepper. Roast for 30 minutes then lightly squash the semi roasted potatoes into thick discs. Drizzle with the
remaining sesame Wok oil and roast for another 15-20 minutes.
3. Fry the onion for the cabbage in the oil for 15 minutes then add the cabbage, raisins and walnuts to the pan. Fry for
another 5 minutes then add the Seasoned Rice Vinegar, Hoisin Sauce and chicken stock. Simmer for 45 minutes.
4. Cut the woody cores from the parsnips. Throw them into a large roasting tray with the carrots, season well and toss
with the oil, honey and Chiu Chow Chilli Oil. Roast for 20 minutes. Remove the tray from the oven, add the broccoli
and roast for a further 10-15 minutes. Set aside until needed.
5. Once done, remove the turkey from the oven and transfer the crown to a plate. Cover it in tin foil and let it rest for 30
minutes. Put the whole tray, with the veg and cooking liquid in it, over a medium heat (or transfer it to a saucepan).
Mash the veg a little and add the flour. Cook for 2-3 minutes, stirring regularly until the liquid thickens, then pour in
the chicken stock a little at a time. Stir well and simmer for 30-45 minutes. Adjust the seasoning with the Premium
Light Soy Sauce, then add one of the optional sauces. Strain and keep warm until needed.
6. 10 minutes before plating up, return the vegetables and potatoes to the oven to reheat if necessary. Pour any liquid
from the turkey tray through a sieve and into the gravy. Let it bubble for a few minutes to thicken if necessary. Serve
the turkey on a big board and arrange all the veg around it. Carve into thin slices at the table then add it to your plates
with the roasted veg, potatoes and cabbage. Pour over the gravy and enjoy.

Looking for some inspiration? Check out the easy to follow video here:
LKK Turkey Dinner