Citrus Butter with Rosemary and Thyme

Preparation Time: 10 minutes |

Simple to prepare and a great way to add flavour and seasoning to the turkey, it also contributes to a lovely glossy gravy. If you enjoy turkey cold in a salad on Boxing Day it stays lovely and moist, retaining the fragrant citrus flavour. This is plenty for our usual 16lb turkey!



  • 1 pack Longley Farm butter
  • 1 orange, zest only
  • 2 limes, zest of both
  • 2 lemons, zest only
  • Fresh rosemary, finely chopped, to taste
  • Fresh thyme, stalks removed, to taste
  • Freshly ground mixed peppercorns


Remove the butter from your fridge to soften. Combine all the ingredients, adding the fresh herbs to your taste. We love rosemary and thyme so I tend to add a lot! The warmth of your hands will be enough to soften the butter and everything should combine nicely.

I separate the skin from the flesh of the turkey by making a small cut above the cavity into the breast area and inserting a large serving spoon (back facing upwards). I push the spoon all the way down the breasts and into the leg area. The skin is tough and you will need to exert a degree of force, but be careful not to tear the skin!

I then insert the butter mixture by hand in portions, massaging evenly into all the areas. I also pierce the fleshiest parts, (under the skin, not through it) - this allows the flavour to penetrate during cooking.

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At Blacker Hall Farm Shop we offer you award-winning seasonal produce from our own farm, and other local farms.

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