Turkey is a pretty bland meat, so to help our Christmas bird along a bit I’ve made a herb butter to spread underneath it’s skin. Putting it under the skin helps the flavours really permeate the flesh and keep the breasts extra moist.
Herbs of your choice (I used rosemary and thyme from the garden, and some fresh sage too), salt, pepper and garlic to give it an extra kick if you fancy it.
This can be frozen or stored in the fridge for a couple of weeks. It’s also great with steak, fish, spread on bruschetta.