![]() Cover the turkey snugly with tin foil and place it on top of the trivet in the tray.ġ. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper.Ĩ. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Pick up your butter and push it into the cavity you’ve created. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Get your turkey and use a spatula to work your way between the skin and the meat. ![]() Halve the clementines and place in the main turkey cavity with the remaining thyme – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in.Ħ. ![]() Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter.ĥ. Place the softened butter on a board and press down with your hands. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake separately in a dish.Ĥ. Place your stuffing in the neck cavity, then pull the skin back over it and tuck it under the bird. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves.ģ. The added flavour they’ll give your gravy will be incredible – trust me.Ģ. Check the main turkey cavity for the bag of giblets if they’re in there, remove and tip them into your roasting tray, discarding the bag.
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