Thyme & Garlic Butter Baste for Your Turkey

What you will need:

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

Welcome!

I have a GREAT recipe for one of the best ways to baste your Turkey this year 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 the top layer of skin has been gently prised away from the flesh of the turkey, 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.