The Night Before Christmas Cake
Ingredients
- 4kg whole fresh turkey, giblets and neck removed
- 2 tbsp fine cooking salt
- 1 bunch rhubarb, finely chopped
- 1/2 cup sugar
- 1/2 cup cranberry juice
- Juice of 2 lemons
- 1 tbsp dijon mustard
- 80g butter
- Kitchen string
Method
- Rinse the turkey under cold running water and pat the skin dry with paper towel. Leave in fridge overnight, uncovered, to dry out skin.
- In a small saucepan, simmer rhubarb, sugar and cranberry juice for 20 minutes or until softened. Stir through lemon, dijon mustard and butter, set aside to cool.
- Rub turkey skin with salt. Tie the ends of the legs together with string and tuck the wings under the body.
- Preheat combi-steamer to 90°C, full steam, and cook for 30 minutes.
- When finished steaming, baste turkey with marinade and insert the meat probe into the thickest part of the bird, in the leg meat just next to the breast.
- Place in oven on 160°C low steam, and baste every 15 minutes until internal temperature reaches 73-76°C.
- Remove from oven and baste a final time and set aside. Allow to rest for 30 minutes.
- Slice and serve.
