If using a frozen Turkey, defrost according to package instructions

Rinse and clear the Turkey cavity

Prepare the brine by first dissolving everything in hot water, add cold water and add the brine to the turkey when cool

Refrigerate for 18 hours

After drain all of the brine and pat dry

Prepare the schezwan sauce by boiling the chillies and Sichuan peppercorns and grinding to a paste

Heat oil and saute the minced ginger, garlic and spring onions

Add the ground chilli paste

Add the soya, vinegar and ketchup

Add salt, sugar and pepper

Cool and keep aside

Add a layer to the turkey and place over a rack

Add the veg

Cover and cook for an hour

The turkey will cook for about 4 hours

After an hour, add the turkey neck, liver and another layer of the marinade and cook for another hour covered

After this, uncover and continue cooking, adding layers of the marinade and basting the turkey in the juices

The turkey is cooked when it registers at 165 - 170 degrees in the thigh