If you’re looking for a super easy way to jazz up your Christmas bird, my cranberry & herb butter is just what you need. The butter can be made in advance, you can even freeze it.
250g unsalted butter, room temperature
70 g dried cranberries
6 sprigs fresh rosemary
6 sprigs fresh thyme
1 small clove of garlic, crushed
Small handful fresh sage
Freshly ground black pepper
Enough butter for one turkey
Preparation 10 minutes
Run the fresh herbs under boiling water and bruise them with your hands.
Finely chop the cranberries, rosemary, thyme and sage. Then cut the room temperature butter into cubes, add some grated nutmeg and mix with the chopped ingredients (don’t be afraid to get your hands dirty). Wrap in cling film and place in the fridge.
Tip: gently lift the skin of the turkey and smear the butter evenly. It adds the most delightful flavour and moisture to the bird.