Preheat the oven to 190°C. Then in a small pot, over medium – high heat, stir Lee Kum Kee Premium Soy Sauce, orange juice, cinnamon stick, five spice and honey until mixed well and starts to bubble. Continue simmering until the liquid is reduced by a third. Remove from heat and set aside.
Using a food processor, finely chop onion and sage together. Simmer butter in a hot fry pan and add onion & sage mix, sauté until onion is soft and translucent.
Assemble & Cook
Lay turkey breast flat on a board, skin side down, then spread stuffing all the way across. On the long edge, roll tight to form a log shape. Tie every five cm using butcher or kitchen twine add a sprig of thyme to each and place into baking tray. Mix together the 2 tbsp of Lee Kum Kee Premium Soy Sauce and 2 tsp of ginger, smear over the entire turkey, then cover with baking paper lined foil and cook for an hour. Every 15 minutes, baste the turkey with the honey baste mix previously reduced and set aside. Then remove foil and paper and cook a further 20 minutes or until golden and the juices run clear.
Rest turkey on a board, loosely covered with foil, then bring pan juices and remaining basting liquid to a simmer, deglaze with Shaoxing wine, add water and Lee Kum Kee Premium Soy Sauce, continue to simmer while in a separate pan, melt butter, and whisk in corn starch, stirring for 1-2 minutes. Then whisk in to sauce mix until it’s smooth, simmer for a further 3-4 minutes until sauce is slightly thickened. Strain into a jug.