Claudia Roden’s Flavoured Butter for Turkey

Preparation info
    • Difficulty


Appears in
The Feast of Christmas: Origins, Traditions and Recipes

By Paul Levy

Published 1992

  • About

Make this up in quantities to the size of your turkey. This will do for a bird of 5 kg (10 lbs) or under; double the recipe for a larger bird, and treble it for a very large turkey. Separate the skin from the flesh using your fingers, as gently as possible so as not to tear the skin. (Sew it up if you do tear it.) Start by loosening the skin of the breast, and you will find that you can easily detach the thin membranes that join the flesh to the skin of the thighs. The skin is more difficul