150g softened butter
2 minced garlic cloves
1tsp dried tarragon
1 handful fresh chopped parsley
Zest of I orange
Salt pepper
Crush and mix everything together, then using your fingers or a teaspoon and pushing through the neck cavity - work the skin away from the breast then stuff 2/3 of the butter over the breast of the turkey. Use the orange carcasses to stuff into the main cavity . Smother the rest of the butter over the top and legs and set aside til tomorrow to roast according to weight.
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