PREPARATION TIME 20 minutes plus chilling COOKING TIME 20 minutes per kilo plus 70 minutes SERVES 4-6
Roast turkey with a chilli, sage and clementine butter
YOU WILL NEED
✔ 250g softened butter ✔ 1 large red chilli, deseeded and finely diced ✔ 12 sage leaves, finely shredded ✔ 2 garlic cloves ✔ 2 clementines, zested and juiced ✔ Gressingham Free Range Bronze Turkey
DIRECTIONS
■ Prepare the clementine butter the day before cooking the turkey by adding the softened butter to a large mixing bowl and beating in the chilli, sage, garlic, clementine zest and juice. Transfer the butter onto a sheet of baking parchment and roll Into a log shape, then set it in the fridge until firm.
■ To cook the turkey, preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Remove the turkey from its packaging, take out the giblets and weigh the bird to calculate the cooking time (20 minutes per kilo + 70 minutes).
■ Cut the butter into slices and lay them under the skin of the turkey. Then, place the turkey into a deep roasting tray and add 500ml of water around the bird.
■ Cook in the centre of the oven for 45 minutes, then baste the turkey and reduce the oven temperature to 160°C/Fan 140°C/Gas Mark 3.
■ Once cooked, remove the turkey from the oven and check that it's piping hot throughout and the juices run clear.
■ Cover with foil and rest for 30 minutes before carving.
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