Serves 10 Ingredients • 1kg boned turkey breast • 900g US long grain rice • 4 bunches spring onions, finely sliced • 25g red chillis finely diced • 100ml olive oil • 300g maple syrup • Cracked black pepper • 10g garlic puree • 10g ginger puree • 100g soft brown sugar • 100ml dark soy sauce • 50g flat leaf parsley
Instructions 1. Take the rice, season well with salt and pepper, add the spring onions, chilli, ginger and garlic, add 2ltrs cold water. Cover braise in a hot oven at 200°C until slightly overcooked. Remove and cool completely. 2. Once cold, adjust the seasoning and mix until the grains break slightly and become sticky. 3. Using a sharp knife make a large pocket in the turkey breast from the thickest end. 4. Stuff with the rice right into the pocket, pack it as tight as possible with no air pockets. 5. Season the turkey and wrap in two layers of cling film securing tightly. 6. Place in the steamer and steam for 1 hour 10 minutes until the core temp reaches 73°C. 7. Bring the soy sauce to the boil, add the sugar and dissolve, remove from the heat and add the maple syrup. 8. Remove the cling film from the turkey and baste well with the maple and soy syrup. 9. Return to a hot oven at 220°C for 10 minutes until you achieve a deep glaze. 10. Allow to rest for 15 – 20 minutes before carving. Recipe courtesy of USA Rice