Thyme & Garlic Butter Baste for Your Turkey

What you will need:

250g of softened butter
1 clove of garlic
15g of thyme

Welcome!

Today I have a GREAT recipe for one of the best ways to baste your Turkey this year.

But before all that I have a confession to make.

There have been a number of recipes that I have simply not been able to take part in cooking recently. The Boston Baked Beans was one. Jodie had to take that on almost entirely alone as I developed a loathing of onion and COULD NOT stand to be near it for fear of throwing up in the pot. Nice. I was really looking forward to that one as well. I’d been thinking about the recipe for a while and directed proceedings from the sofa in the kitchen before the smell got the better of me and I ran sniffling from the room. The beans were all eaten by various members of my family so I’m certain that they were as delicious as I thought they would be before two people took up residence in my uterus.

One of the other dishes I had trouble with was this Turkey. The thought of having my hand slide under the skin of the bird was, again, too much and I wimped out big time. Leaving Jodie to do it while I hid behind the camera with a napkin held up to my mouth.

Really set the scene for this recipe haven’t I????

Apologies, I have to say that I ate the Turkey after we’d cooked it and it was wonderful.

So here goes. The best basting recipe ever if you like a juicy moist golden Turkey on the table during Christmas lunch.

Here is a weight conversion chart

Take the softened butter, garlic and thyme (leaves only)

Cream in a food mixer or use a wooden spoon to cream together

Make a small incision at the top of the breast with a sharp knife.

Use this opening to gently but firmly begin to pull the skin away from the flesh

When you have a small flap grab yourself a nice handful of the thyme butter mixture and begin to push the mixture further on down under the skin and on to the flesh

Just like Jo-Jo’s doing here
Please don’t write in to say that Jodie is wearing red nail polish while doing this. I know this. We both wear it an awful lot and I have always cooked with it on.

When you’ve covered the breast meat underneath the skin rub the remaining mixture on to the outside of the legs
Don’t worry too much about spreading the buttery really evenly. When it melts under the heat of the oven it will run and drip exactly where you want it

And once the Turkey has finished cooking you’ll be left with a glorious golden delight such as this one. Sealing the butter mixture in between the flesh and the skin ensures that a lot of the moisture in the breast meat is locked in and the bird is basted from the inside out.
To retain more moisture pop a small orange or satsuma, un-peeled, into the cavity and leave there while it’s cooking.

As I said, although I was unable to actually stuff my butter laden hand under the Turkeys skin I was able to eat it afterwards, for tasting purposes obviously.

It was divine.

And hopefully I won’t have to call on Jo-Jo to do it again on Christmas Day morning!!!

One can but hope!

Cherry x

*************************************************

Join my Facebook page!

Cherry Menlove

Promote your Page too