Herb butter turkey
Preparation time: 20 minutes
Cook time: 4 hours 20 minutes
100g (3½oz) semi-dried tomatoes, drained
150g (5oz) unsalted butter, softened
3 tbsp finely chopped parsley
2 tbsp finely chopped thyme
6kg (13lb) turkey, giblets removed
Sprigs of rosemary, thyme and parsley
200g (7oz) smoked streaky bacon
400g (14oz) sausage meat
300ml (10fl oz) white wine
1. Preheat the oven to 190ºC/R5. Finely chop the semi-dried tomatoes and combine with the butter and chopped herbs. Season. Loosen the skin from the turkey breast by pushing your hand under the skin at the neck and working your way up and over the breast meat and legs. Push the flavoured butter into this pocket and spread over as evenly as you can. Fill the cavity at the neck with the sausage meat, pull the skin under the turkey and secure with skewers.
2. Place the herbs on top of the breast and legs and cover with the bacon. Place a sheet of greaseproof paper over the top and secure in place with string.
3. Place the turkey, breast side down, in a large roasting tin and pour the wine all around. Cover with foil and roast for 20 minutes per 450g (1lb) plus 20 minutes. Halfway through cooking turn the turkey over so it’s breast side up, recover with foil and return to the oven. Remove the foil and take off the greaseproof paper for the last 30 minutes of cooking.