Sweet flavours of lemon grass, ginger, chilli and honey make a great baste for this easy roast turkey. Serve the turkey sliced and accompany with roast vegetables, or winter salads and paw paw and ginger salsa.

Ingredients

• 1 boneless turkey breast (about1.8kg)
• 1 tblsp minced fresh ginger
• 1 tblsp minced fresh lemon grass
• 1 tsp minced chilli
• 2 tblsp softened butter
• 2 tblsp honey

Pawpaw and ginger salsa

• 1 small pawpaw, halved
• 2 spring onions, trimmed and finely chopped
• 1 tablespoon minced fresh ginger
• grated rind of one lime or lemon
• dash oil and vinegar
• salt to season

Method

1. Place the turkey breast, meat side down, on a chopping board. Lift the skin carefully by pushing your thumb or finger between the skin and the breast meat. Be careful not to push too far and lift the skin away completely.
2. Mix together the ginger, lemon grass, chilli, butter and honey and spread evenly under the skin. Tie the breast neatly together with string.
3. Place it on top of a rack above a roasting dish.
4. Roast at 180°C for 30 minutes per 500 grams, or for about 1½ hours until the juices run clear from the thickest part of the breast when pierced with a skewer. Let stand 20 minutes before carving to serve.

Pawpaw and ginger salsa

1. Scoop the seeds out of the pawpaw then dice or scoop the flesh into small balls.
2. Mix together the pawpaw, spring onions, ginger, lime rind and season with the oil, vinegar and salt. Stand for 30 minutes before serving.

Cooks Tips

- If you can find fresh lemon grass, use only the white bulb end. Alternatively use the bottled product. - If pawpaws are unavailable, use mangoes, pineapple, peaches, or pears (fresh or canned).