OYSTER SAUCE GLAZED TURKEY DINNER WITH SESAME POTATOES AND VEG

Preheat the oven to 200ºC.
For the turkey, cut the onions and mushrooms into quarters. Roughly chop the carrots and celery into 3cm chunks and smash the garlic cloves. Slice the ginger. Chuck them all into a roasting tin, pour over the Sesame Wok Oil and toss everything together. Arrange them into a single layer and place the turkey on top.
Scoop the butter and the Premium Oyster Sauce into a small saucepan and put it over a medium heat for 2-3 minutes, until the butter melts into the sauce. Generously brush the mixture over the chicken, saving the rest for additional layers.
Pour 150ml of water into the tray and roast the turkey in the oven for 60-75 minutes, brushing with the glaze every 15 minutes.
Peel the potatoes and cut them into halves or quarters to get roughly 5cm chunks - they should all be about the same size. Throw them into a large saucepan of cold water, season it with salt and put it over a high heat. Bring it to a boil and cook for 5-7 minutes, until the potatoes are soft and 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 remove the tray from the oven and lightly squash the semi-roasted potatoes into thick discs. Drizzle with the remaining sesame oil and roast for another 15-20 minutes until really golden and crisp. Set aside, ready to reheat just before serving.
Peel and dice the onion. Put a large saucepan over a medium heat and pour in the oil, followed by the onion. Fry for 15 minutes, until it begins to turn golden brown. Remove the core from the cabbage, cut it into quarters and shred the leaves. Roughly chop the walnut halves. Add the cabbage, raisins and walnuts to the pan and fry for 5 minutes, until bits of the cabbage start to turn golden brown. Add the Seasoned Rice Vinegar, Hoisin Sauce and chicken stock, then turn the heat down to low and simmer for 45 minutes.
Peel the parsnips and cut them lengthwise into quarters. Carefully cut out the woody cores, then slice each quarter lengthwise in half again if necessary. Throw them into a large roasting tray with the carrots and drizzle in the oil, honey and Chiu Chow Chilli Oil. Season well with salt, toss everything together and roast for 20 minutes. Remove the tray from the oven, add the broccoli and roast for a further 10-15 minutes, until everything is deep golden brown and soft throughout. Once done, set aside until needed.
Remove the turkey from the oven once done and transfer the crown to a plate. Cover it with 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 with a spoon 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, lifting any sticky bits from the bottom of the tray. Turn the heat down to low and simmer for 30-45 minutes, until the gravy thickens.
Adjust the seasoning with the Premium Light Soy Sauce, then add one of the optional sauces for an extra punch of flavour! Strain the sauce through a fine sieve into a small saucepan and keep warm until needed.
10 minutes before plating up, return the vegetables and potatoes to the oven to reheat if necessary. Pour any liquid from the turkey plate into the gravy. Stir them in and let the gravy 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 along with the roasted veg, potatoes and cabbage. Pour over the gravy and enjoy. Serves 4-6