Christmas turkey with lemongrass stuffing

1.To make the brine, place salt, sugar, bay leaves and peppercorns in jug with hot water. Stir to dissolve. Refrigerate until cool. Place the cooled liquid in a saucepan and add the cold water.

2.Place the turkey in brine. Cover and place in the fridge for 24 hours. Two hours before roasting, remove turkey from brine and pat dry with paper towel. Return to fridge until ready to stuff.

3.To make the stuffing, melt butter in a frying pan and add onions, parsley and thyme. Gently fry until onion softens, then transfer to a bowl. Add remaining ingredients and mix well. Place in the fridge to cool.

4.Preheat oven to 180°C/160°C fan forced. Spoon stuffing into turkey cavity. Place turkey on wire rack in baking dish and rub all over with butter. Season well with salt and white pepper. Pour wine and stock into dish and cover turkey breast with foil.

5.Roast for 1 hour, basting frequently. Remove foil and continue cooking for another 30 minutes until golden brown. Continue to baste, adding more stock if required. The turkey is cooked if juices run clear when thigh is pierced with a metal skewer.

6.Remove from the oven, cover for 10 minutes to rest, then carve.