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.