1. For the Butter:. 2. You need to finely chop the carrots, onion and celery. Chop rosemary and thyme. 3. Mix into the butter thoroughly. 4. The Turkey:. 5. Using a tablespoon, gently seperate the skin from the meat through the cavity up towards the breastbone of the bird. 6. Once the skin is separated, take half of the flavoured butter and push in between the skin and the meat. Massage so that the butter is evenly distributed. 7. The other half of the butter is to be smoothed over the outside of the turkey. 8. Using a skewer or rosemary sprigs, secure the cavity, so that the skin doesn't slide. 9. Cover in cling film and keep in the refridgerator until ready to be cooked. 10. Before cooking, chop 2-4 clementines and place in the cavity. 11. Stuff the neck of the bird with as much stuffing as possible. 12. Cook the bird on 350 / Gas Mark 4. Time scale is approx 30 minutes per kilo, plus 20 minutes at the end. 13. For best results, baste the turkey every 45 minutes. 14. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
