Christmas butter

Cranberries, clementines & fresh herbs

Christmas butter

Christmas butter

Serves 10
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 214 11%
  • Fat 20.7g 30%
  • Saturates 13.1g 66%
  • Sugars 5.1g 6%
  • Protein 0.2g 0%
  • Carbs 6.2g 2%
Of an adult's reference intake
Jamie's Family Christmas
recipe adapted from

Jamie's Family Christmas

Tap For Method

Ingredients

  • 1 x 250 g pack of butter
  • 75 g dried cranberries
  • a few sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • a few sprigs of fresh sage
  • 1 clementine
Tap For Method
Jamie's Family Christmas
recipe adapted from

Jamie's Family Christmas

Tap For Ingredients

Method

  1. Put your butter into a bowl. Really finely chop the cranberries and add to the bowl.
  2. Pick the thyme, rosemary and sage leaves, then chop, sweep and run your knife through the herb leaves until really finely chopped. Add to the butter with a pinch of sea salt and black pepper.
  3. Grate in the zest of your clementine and mix so the butter softens and everything is combined. Divide the butter roughly in half.
  4. Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up toward the breastbone and towards the back so you create a large cavity.
  5. Pick up half of your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side, then rub any leftover butter all over the outside of the bird to use it up.
  6. If you've got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks.
  7. Cover the turkey in clingfilm and put in the fridge until you’re ready to cook it the next day.
Jamie's Family Christmas
recipe adapted from

Jamie's Family Christmas